Carrot cake served on a cake stand

Easy carrot cake

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(9 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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Lgreen01
16th Sep, 2018
5.05
Yum ! Really easy recipe, will definitely make again.
Georgina83
5th Aug, 2018
5.05
Really tasty but its not easy to make!
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?
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