Carrot cake served on a cake stand

Easy carrot cake

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(49 ratings)

Prep: 35 mins Cook: 30 mins Plus cooling

Easy

Serves 10-12

Top this classic carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: Per serving (12)

  • kcal680
  • fat37g
  • saturates8g
  • carbs78g
  • sugars61g
  • fibre3g
  • protein8g
  • salt0.6g
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Ingredients

  • 235ml vegetable oil, plus extra for the tin
  • 100g natural yogurt
  • 4 large eggs
  • 1½ tsp vanilla extract
  • ½ an orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 265g self-raising flour
  • 335g light muscovado sugar
  • 2½ tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ fresh nutmeg, finely grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 265g carrots (about 3), grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g sultanas or raisins
  • 100g walnuts or pecans, roughly chopped (optional)

For the icing

  • 100g slightly salted butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g icing sugar
  • 100g full-fat cream cheese

Method

  1. Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

  2. Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

  3. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

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Comments, questions and tips

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Se0kjin
5th Oct, 2019
5.05
Made this 3 times...each one with slightly different ingredients to replace cream and it never fails to work somehow. HUGELY recommend it!
Annieee95
29th Sep, 2019
5.05
Made this for my mother in law’s birthday (without the nuts as she’s not keen), it was absolutely delicious! I’ll definitely be making this one again :D
Kirsten Olver's picture
Kirsten Olver
25th Sep, 2019
5.05
First time making this and tasted great. Easy recipe to follow. Was worried about so much oil going in but didn’t make it greasy. Will definitely make again !
raxallan
25th Aug, 2019
4.05
This is a deliciously moist cake. I had to bake it for closer to 40 minutes and although when I tested the cakes with a skewer it came out clean, one of the cakes did dip a little in the middle when cooling so it probably could have done with a few minutes more. I only had medium eggs and reduced the oil by 30ml as I used 2 tbsp of rum to soak my raisins in.
Jane Greene's picture
Jane Greene
26th May, 2019
5.05
Delicious moist cake. Hubby says,it's the nicest carrot cake he's ever had. I also baked for 35 mins.
Amber.wright's picture
Amber.wright
11th Apr, 2019
5.05
Wow! Such an amazing recipe, will definitely make again :-) .
HKamps
7th Apr, 2019
5.05
This recipe made an excellent cake. I made as a sheet cake instead in a 9x13 inch pan and baked for 35 minutes. It came out perfectly.
bradis
1st Apr, 2019
5.05
This was so delicious and had a lovely soft texture. I baked it for a rowing club event, so only managed to have one slice of it, but I will definitely be baking it again!
BumbleandGoose
17th Dec, 2018
Can you substitute for low fat yogurt?
Lgreen01
16th Sep, 2018
5.05
Yum ! Really easy recipe, will definitely make again.

Pages

Kyle 632's picture
Kyle 632
21st Sep, 2019
My cake didn't rise on both layers. Double checked the recipe and everything was okay. Definitely used self-raising flour. Can someone explain why it's so thin?
goodfoodteam's picture
goodfoodteam
22nd Sep, 2019
We're sorry to hear your cakes didn't rise. The main pointers are to make sure the oven is fully up to temperature and also once the dry and wet ingredients have been combined to get the cake in the oven as soon as possible. Once the baking powder in the flour becomes wet, it starts to activate. We hope this helps in future.
Karen@iveydene.co.uk's picture
Karen@iveydene.co.uk
12th Oct, 2018
I don’t have any yoghurt in fridge can I substitute it with anything else?
Rhi Baxendell's picture
Rhi Baxendell
26th Sep, 2019
1.05
Absolutely NOT 25-30 mins baking time! Went to take it out at 25 minutes to check it with a skewer and it was like water! Checked the BBC Classic Carrot Cake timings which is 1hr 15 mins, much more realistic. Please correct the timings
LokmaLala
24th Apr, 2019
5.05
I made this recipe in a 24cm round cake tin, reducing 100g sugar from the dough mixture, and reducing the icing by one third. Still very delicious and sweet. I think you could add a little extra carrot, if you really want some carroty taste, but I haven't tried that out yet myself.
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