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You can’t beat a homemade Carrot Cake for those days when cake is a must (every day?!) Even baking novices will get impressive results with this easy recipe, which has all a few simple tips and tricks to guarantee success, every time.
When it comes to coffee and cake moments, Carrot Cake has to be up there with one of my favourites.
If you’ve been put off from making this much-loved traditional cake flavour because you think it’s beyond your baking skillset (or still can’t quite understand how carrots and cake go together!) I am here to tell you that it is honestly SO easy to make.
Just take note of a few simple tips and tricks here and you’ll have a light sponge and delicate warming flavours in a worthy cake to share, celebrate or sell.
Why you’ll love this Easy Carrot Cake recipe
⭐️ Simple baking but impressive results
⭐️ Warming, delicate flavours and light, fluffy sponge
⭐️ Classic British favourite for all occasions
Top Tips!
✅ Use 2 tbsp from the flour quantity to toss the raisins in before adding them into the cake mixture. This will help them to distribute evenly through the cake instead of sinking to the bottom. (Explained in the recipe below.)
✅ Use a 7″ round deep loose bottom tin. I like this one: Masterclass Cake Tin. (It’s also the same one I use for all cakes and cheesecakes to keep life simple.)
✅ Grease the tin very well with oil and line the base with baking paper or parchment like this one.
✅ Allow cooling time. The cake should only be topped when completely cold.
Carrot Cake Ingredients
- Sugar – We’re using soft light brown sugar for flavour.
- Sunflower oil – This helps to give us a moist sponge.. We’re using 200ml – or 180g if you don’t want to get your measuring jug out!
- Eggs – Lightly beaten. I use free range.
- Carrots – Start with 300g of whole unpeeled carrots, which should give us roughly 240g when peeled and grated.
- Raisins – See the tips above about tossing these in flour first.
- Orange – We’re using the zest for the cake flavour and additional for topping if you’d like.
- Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too.
- Bicarbonate of soda – Just a teaspoon (also known as baking soda).
- Ground cinnamon – Gives a delicate spice to the cake.
How to make Carrot Cake
- Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined.
2. Now take 2 tbsps of flour from the measured amount, and in a small bowl toss to coat the raisins well.
3. Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
4. Add the grated carrots, orange zest and coated raisins and stir well. Spoon into a well greased 18cm round tin.
Storing
Carrot Cake will last 3 days in an airtight container. There’s no need to refrigerate (unless you have added the cream cheese icing).
If you want to make this ahead of time, bake the cake, cool in the tin, turn out and wrap tightly in two layers of cling film (leaving the baking paper on). You can then store them for 3-4 days, adding the icing.
It will be fine if you add the filling and store it for 3 days, but the tip above is for absolutely optimal results!
FREEZING
If you’d like to freeze your Carrot Cake, do so BEFORE icing it. Follow the above steps for wrapping the cake before putting into the freezer. Defrost thoroughly before you ice.
More easy cake recipes…
Cakes
Coffee & Walnut Cake
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Sweet Things
Banana Cake {FOOLPROOF Recipe}
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Carrot Cake {Foolproof Recipe!}
Ingredients
- 200 g Soft light brown sugar
- 200 ml Sunflower oil, Or 180g (plus extra for greasing)
- 3 Large eggs, Lightly beaten
- 250 g Self-raising flour
- 125 g Raisins
- 1 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon
- 300 g Whole unpeeled carrots, 240g after peeling and grating
- 1 Large orange, Zest only
For the Topping:
- Cream Cheese Frosting
- 1 Large orange, Zest only
Instructions
- Pre-heat the oven to 170c.
- Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined.
- Now take 2 tbsps of flour from the measured amount, and in a small bowl ue this to toss and coat the raisins well.
- Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
- Add the grated carrots, orange zest and coated raisins and stir well. Spoon into a well greased 18cm round tin.
- Bake for 50 – 70 minutes or until a skewer comes out clean. (NOTE: This is a deep cake, so it's cooked slowly at a low temperature. If the top of the cake is turning too dark, but the inside isn't cooked, move to the bottom oven shelf and/or cover with tin foil and continue to cook until the centre is cooked through.)
To decorate:
- Make up the Cream Cheese Frosting as per the recipe linked above. Swirl onto the cake, and top with orange zest.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
