carrot cake
Member recipe

carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 12

Very moist carrot cake receipe. Easy to make and tastes delicious. It went down very well with the adults & children at my sons 1st birthday party!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 250ml (8fl oz) sunflower oil
  • 225g (8oz) light muscovado sugar
  • 3 large eggs
  • 225g (8oz) self-raising flour
  • large pinch of salt
  • 1/2 tsp ground mixed spice
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 250g (9oz) carrots, peeled and grated
  • Frosting
  • 50g (2oz) unsalted butter, at room temperature
  • 225g cream cheese eg philadelphia
  • 25g (1oz) icing sugar
  • 1/2 tsp vanilla extract
  • To finish
  • 8 pecan halves, roughly chopped


    1. grease and base line two 18cm (7 inch) sandwich tins and pre-heat oven 180oC (160oC fan oven) mark 4. whisk the oil and sugar together (use hand held whisk) then whisk in eggs, one at a time. sift flour, salt and spices together over the mixture and gently fold in using large metal spoon. mix in grated carrots (I use food processor to grate carrots as quicker than a hand-held grater).
    2. divide mixture between cake tins and bake at 180oC (160oC fan oven) mark 4 for 30-40 mins (my fan oven takes 50 mins to cook this cake) or until golden and a skewer inserted in middle comes out clean. Leave in tins for 10 minutes then turn out onto wire rack to cool
    3. To make frosting, beat the butter and cream cheese together in a bowl until light and fluffy, sift in icing sugar, add the vanilla extract and beat well until smooth. Spread some of the frosting over one cake and sandwich together with the other cake. Spread the remaining frosting on top and sprinkle with pecans ( lovely cake with or without the nuts)
    4. cake will keep for up to a week if stored in airtight container if it is stored before the frosting is added. (i very often do this and cake still moist when eaten)

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.