Easy Carrot Cake Recipe - Preppy Kitchen

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Discover the rich, moist texture and the exquisite blend of flavours in my classic carrot cake. This beloved cake is destined to become the star of your next celebration or cosy gathering.

A slice of carrot cake on a plate in front of a cake stand with the rest of a cake. A cup of tea beside the slice.

The charm of a good carrot cake is all in that perfect mix of textures and flavours. You've got the moist, dense sponge with a crunch from the nuts, all topped off with smooth, tangy cream cheese frosting. Every bite is a little celebration in your mouth. And the best bit? This recipe is dead easy to whip up, whether you're experienced in the kitchen or more of a novice.

What really makes this carrot cake a star is how you can tweak it to your heart's content. Fancy spicing it up a bit more? Go for it. Want to throw in some raisins or switch up the nuts? Be my guest. Even the type of fat you use can be swapped out. It's all about making it your own to suit what you fancy or what you've got lying around in the cupboard.

What You Need to Make this Recipe

Self-raising flour — this flour is the backbone of many baked goods and comes with a leavening agent already incorporated to help your cake rise to fluffy perfection.

Bicarbonate of soda — a crucial leavener that works with acidic components to create a tender crumb.

Spices — ground cinnamon, ginger, and nutmeg offer warm, spiced notes that pair beautifully with the sweetness of the carrots. Use fresh spices and freshly grate your own nutmeg for the best flavour. Plus, a pinch of salt is essential to balance the flavours, which makes them all taste more vibrant.

Vegetable oil (or sunflower oil) — keeps the cake moist and tender. Using a liquid bat vs a solid one like butter, keeps the cake tender and moist when refrigerated.

Light muscovado sugar — this brown sugar adds a rich, molasses-like sweetness and moisture to the cake.

Large eggs — serve as a binding agent and raising agent, giving the cake structure and richness.

Vanilla extract — adds a sweet, aromatic flavour that's the hallmark of many classic cakes.

Grated carrots — the star of the show, providing moisture, sweetness, and a lovely texture to the cake. Grate fresh carrots with the large holes of a box grater.

Chopped pecans or walnuts — add a crunchy texture and nutty flavour, offering a delightful contrast to the soft cake.

Cream cheese frosting — soft cream cheese and unsalted butter form the base of the creamy, tangy frosting that perfectly complements the spiced cake. Icing sugar, or powdered sugar, contributes sweetness and creaminess to the frosting, creating the perfect finishing touch.

How to Make Carrot Cake

Set of two photos showing dry ingredients whisked and eggs added to a bowl of wet ingredients.

1. Heat your oven to 180°C (or 160°C with fan assistance)—ready two 20cm baking tins by greasing them and applying nonstick baking paper. In a large mixing bowl, blend the self-raising flour, bicarbonate of soda, salt, ground cinnamon, ginger, and nutmeg.

2. Mix the vegetable oil, light muscovado sugar, eggs, and vanilla extract in another bowl until thoroughly blended.

Set of two photos showing the bowl of wet ingredients added to the dry and then shredded carrots added to the batter.

3. Combine the contents of both bowls, mixing the wet ingredients and dry ingredients together until they are just integrated.

4. Next, fold in the grated carrots and chopped nuts, ensuring an even distribution throughout the batter.

Set of two photos showing cake batter poured into a greased pan and icing sugar added to a bowl of beaten butter.

5. Equally divide the mixture between the prepared cake pan. Transfer to the oven and bake for about 30 to 35 minutes. The cake is done when it springs back upon a gentle touch or a skewer inserted into the centre comes out clean. Allow the cakes to cool in their tins for 10 minutes, then move them to a wire rack to cool off completely after removing the baking paper.

6. For the frosting, beat the cream cheese and unsalted butter together in a bowl until smooth. Incorporate the vanilla, then, little by little, add the icing sugar, continuing to beat until the frosting is light and fluffy.

Set of two photos showing frosting spread over a layer of cake and pecans added on top.

7. Place one layer on a serving plate or stand to assemble the cake and spread it generously with half of the frosting.

8. Position the second layer on top and apply the remainder of the frosting to the top of the cake. If desired, garnish with additional chopped nuts.

A slice of carrot cake on a plate, showing the two layers and icing in between. A fork on the plate.

Why Do Carrots Turn Green in Cake?

When your carrot cake turns a bit green, it's usually because of the baking soda in your mix. Baking soda changes the pH balance, making the carrots' natural pigments go from orange to green. But no worries, it's all about looks and doesn't change the taste or safety of your cake. To keep your carrots looking orangey, ensure you've got the right amount of acidic ingredients, like brown sugar or buttermilk, to balance things out.

Would This Work With Gluten-Free Flour?

Absolutely, swapping in gluten-free flour for self-raising flour works perfectly in this recipe! Consider looking for a gluten-free blend designed to be a one-to-one substitute for wheat flour. These blends usually include xanthan gum or something similar, which helps give your cake the right texture.

Just remember, gluten-free flours can sometimes be thirstier than their wheat counterparts, so you might need to adjust the moisture level slightly. Typically, you will need about 30ml more liquid per 100g of gluten-free flour. You will also need additional leavener since gluten-free flour isn't self-raising. Add 2¼ teaspoons of baking powder to this recipe.

Is It Okay to Leave Out the Pecans, or Do They Need a Substitute?

While the pecans add a nice crunch and a hint of nuttiness to your cake, skipping them won't mess up the cake's overall deliciousness. If nuts aren't your thing or allergies are a concern, you're fine to omit them. But if you're looking for something to fill the gap, toss in some raisins or dried cranberries for some texture and sweetness.

A pink cake stand with a carrot cake on top, topped with chopped pecans.

Do I Have to Use Self-Raising Flour?

If you don't have self-raising flour on hand, don't worry! You can easily make your own substitute with ingredients you might already have in your pantry. Use 225g of plain flour or all-purpose flour and mix it with 2¼ teaspoons of baking powder. This combination replicates the leavening effect of self-raising flour, ensuring your carrot cake rises just as beautifully. Remember to sift the flour and baking powder together to ensure it's evenly distributed throughout your mix.

Can the Cake Layers or Decorated Cake be Frozen?

You can freeze both the undecorated cake layers and the fully decorated cake. To freeze the layers, wrap each one individually in cling film and then in foil. They can be frozen for up to 3 months. When ready to use them, allow the layers to thaw overnight in the refrigerator before decorating.

If you've already decorated the cake, place the whole cake or individual slices in the freezer for about an hour uncovered to harden the frosting. Afterwards, wrap the cake in cling film followed by foil, ensuring it's sealed tightly to prevent freezer burn. Remember to thaw the decorated cake in the refrigerator for at least 24 hours before serving.

How to Convert this Recipe to Different Size Cakes

Adjusting the original carrot cake recipe for different cake sizes and types ensures flexibility in your baking projects, whether aiming for a small celebration cake or serving a larger crowd with a sheet cake. Here's how to adapt the recipe to various sizes:

15cm (6") 3-layer cake: Divide the recipe evenly among three 15cm cake tins. Adjust the baking time to 25 to 30 minutes, checking for doneness as you approach the shorter end of the range.
23cm (9") 2-layer cake: Split the batter between two 23cm cake tins. These larger cakes will only need 25 to 30 minutes in the oven due to the wider surface area facilitating even baking. These layers will be a bit thinner than the original recipe.
23cm (9") 3-layer cake: For thinner layers, distribute the mixture into three 23cm cake tins and bake for 20 to 25 minutes. The thinner layers bake quicker, so keep an eye on them.
Sheet cake: Pour the entire batter into a 22x33cm (9x13") tray and bake as directed earlier in the document. This size is perfect for larger gatherings and ensures easy serving.
Cupcakes: Line a cupcake tin with paper liners and fill each three-quarters full with batter. Bake for 18 to 22 minutes, which should yield about 24 cupcakes. Cupcakes are an excellent option for personal servings, making distribution and clean-up a breeze at any event.

Remember that varying sizes and shapes may affect cooking times when adapting recipes, so it's wise to check for doneness slightly earlier than the suggested timeframe.

Pro Tips for Making This Recipe

Ensure ingredients are at room temperature: For the best texture and blending, ensure ingredients like eggs and cream cheese are at room temperature before mixing.
Do not overmix the batter: After adding flour to the mix, stir until the ingredients are just combined. Overmixing can make the cake tough.
Grate carrots finely: For a more uniform and moist cake, grate the carrots as finely as you can on a box grater. This ensures even distribution throughout the batter and prevents large chunks.
Cool completely before frosting: To prevent the frosting from melting, ensure your cakes are completely cool before applying frosting.
Use cream cheese: Regular cream cheese will make the best-textured frosting. If you use soft cheese, it is a good idea to whip both it and butter well before making the frosting so that they are smooth and well combined. You may also need to add more icing sugar, up to 400 grams, to stiffen up the frosting.
Experiment with spices: While cinnamon is standard, feel free to experiment with nutmeg, ginger, or cloves to adjust the flavour to your preference.
Try orange zest: If you want a little extra flavour, add the zest of half an orange to the batter and the other half into the cream cheese icing.

A slice of carrot cake on a plate with a fork lifting up a bite.

Frequently Asked Questions

How to store carrot cake

With or without frosting, carrot cake should be stored in an airtight container to maintain its freshness. If frosted with cream cheese icing, it's best to refrigerate it due to the frosting's perishable nature. It can last in the refrigerator for up to 5 days. You can store unfrosted carrot cake at room temperature or in the refrigerator, depending on your preference. It can last for about 2 days at room temperature or up to 5 days refrigerated.

Can I use melted butter instead of oil?

Yes, you can use melted butter instead of oil in the carrot cake recipe. Butter adds a rich flavour to the cake that some people may prefer. However, using butter instead of oil can result in a slightly denser cake, as oil tends to produce a moister texture, especially when the cake is cold. If you use butter, ensure it's melted and slightly cooled before adding it to your batter. The substitution is 1:1, so use the same amount of melted butter as the recipe calls for oil.

Should you peel the carrots before grating them?

Yes, peeling the carrots before grating them for your carrot cake is recommended. Peeling removes the outer skin, which can be tough and bitter, ensuring your cake has a smooth texture and a sweet, bright carrot flavour. Use a vegetable peeler to easily peel the carrots before using a fine grater for the best results in your cake mixture.

Can I add raisins or sultanas to my cake?

If desired, you can add 90g of sultanas or raisins to the batter. Fold them in with the carrots and nuts to ensure even distribution throughout the cake. This addition will introduce a burst of sweetness and a delightfully chewy texture to the carrot cake, complementing the moistness and rich flavours of the other ingredients.

If you've tried this Carrot Cake recipe, then don't forget to rate it and let me know how you got on in the comments below. I love hearing from you!