Carrot cake served on a cake stand

Easy carrot cake

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(135 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

Ingredients

  • 230ml 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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hybridauth_user 4006's picture
hybridauth_user 4006
4th Jul, 2020
Angela P. Lovely and moist, but we found this far too sweet.
Pam D
8th Jun, 2020
5.05
This recipes was fantastic, lovely and moist. It’s the first time I have ever made a carrot cake and I was not disappointed. The mixture made 2 decent size cakes. I froze half and made a smaller cake. I didn’t have muscovado sugar (especially as we were in lockdown and the shelves had lots of things missing), so I substituted that with light brown sugar. I will definitely be making this for my friends once we can all meet up again. Brilliant recipe. Thanks
kthom016
2nd Jun, 2020
5.05
This was a huge hit. Absolutely delicious cake, that super easy to follow and came out perfect.
SuzyQQQ
20th May, 2020
5.05
This is the best carrot cake I have ever made - really delicious! I reduced the sugar by 100g (I always reduce the sugar as hate cakes too sweet) and more or less doubled the cream cheese. I am sure I will be making this time and time again.
Lee Wood's picture
Lee Wood
18th May, 2020
5.05
Really good one of the best carrot cakes I've tried Didn't use nut meg as I didn't have any Still turned out amazing 25 mins cooking was right for me but I did cook the cakes separately as I only have one cake tin I did 50% more cream cheese than the recipe As I love it Thanks for this was great to make and amazing to eat
Maddie Couchman's picture
Maddie Couchman
12th May, 2020
5.05
First time making this cake, added the sultanas and pecan nuts. Absolutely amazing recipe, my family loved it!
Dmd84's picture
Dmd84
26th Apr, 2020
5.05
Excellent cake! Added in the sultanas & pecan nuts - was delicious! For me it needed 45 mins in the oven, aside from that, easy to follow and a great result!
Calum Grant-Wood's picture
Calum Grant-Wood
22nd Apr, 2020
5.05
My first ever cake - really delicious and easy to make.
kirstyjd
13th Apr, 2020
5.05
Beautiful recipe very easy
Frederic Campione's picture
Frederic Campione
4th Apr, 2020
5.05
Really great recipe made this 4 times now. Walnuts on the top is a massive boost. Such a tasty cake really suggest this.

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John Pullar's picture
John Pullar
26th Jun, 2020
Genuine question: how do you measure 235ml in a domestic kitchen. It is unreasonable to assume that people have anything that can measure to this accuracy.
lulu_grimes's picture
lulu_grimes
3rd Jul, 2020
I've just spoken to Cassie, we think this was supposed to be 230ml and at some point 5ml was added - so thank you for pointing it out, we will amend the recipe. Lulu
Chris Walters's picture
Chris Walters
30th Jun, 2020
John a tip...1ml is equal to 1g. So you can weigh it. Hope this helps
SarChan's picture
SarChan
12th Jun, 2020
Hi Guys! I am a new baker. Only made one cake so far. I want to try this Easy Carrot Cake. On this recipe it doesn’t say anything about baking powder. Am I suppose to add some? It’s just not on the recipe. Please help.
lulu_grimes's picture
lulu_grimes
19th Jun, 2020
Hi, Self-raising flour includes baking powder so you are fine without it. I hope you enjoy the recipe - and baking. We have a Facebook group called BBC Good Food together if you'd like to join, there are lots of keen bakers on it who love helping people out. Lulu
Mummycooks1234
30th May, 2020
Why can’t I print any of your recipes out? I’ve tried chrome book, iPad and iPhone
lulu_grimes's picture
lulu_grimes
7th Jun, 2020
Hi, I'm sorry to hear this, I will report the problem. Are you using the print button or are you printing from the computer etc? Lulu
Evelyn Doyle's picture
Evelyn Doyle
12th May, 2020
an i make this cake without yoghurt?
lulu_grimes's picture
lulu_grimes
14th May, 2020
Hello Evelyn, You'd have to replace the yogurt with something similar like creme fraiche otherwise the moisture content of the cake batter won't be the same. we have plenty of other carrot cake recipes that don't have yogurt in them, I've pasted a link to one below. https://www.bbcgoodfood.com/recipes/yummy-scrummy-carrot-cake-recipe I hope this helps, Lulu
Sofieeee
9th Feb, 2020
Can you do this without the raisins/sultanas? If so what change would you make to other ingredients?

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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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