Carrot cake served on a cake stand

Easy carrot cake

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(33 ratings)

Prep: 35 mins Cook: 30 mins Plus cooling


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



    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



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

  • ¼ fresh nutmeg, finely grated



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

  • 265g carrots (about 3), grated



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

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


  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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Jane Greene's picture
Jane Greene
26th May, 2019
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
11th Apr, 2019
Wow! Such an amazing recipe, will definitely make again :-) .
7th Apr, 2019
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.
1st Apr, 2019
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!
17th Dec, 2018
Can you substitute for low fat yogurt?
16th Sep, 2018
Yum ! Really easy recipe, will definitely make again.
5th Aug, 2018
Really tasty but its not easy to make!'s picture
12th Oct, 2018
I don’t have any yoghurt in fridge can I substitute it with anything else?
24th Apr, 2019
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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