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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, a classic British Carrot Cake is definitely up there with one of my favourites. Sharing this spicy, aromatic and warming cake with friends is one of life’s pleasures.
I learned to make it as a child, along with my grandmother’s Cheese Scones, back in the days when I couldn’t understand how carrots and cake went together. The nostalgia (and divine scent from the oven) gets with me every time!
To anyone who is a baking beginner: This is not beyond your skillset! Just follow the step-by-step videos and the full recipe below, taking note of the few simple tips and tricks, and you’ll have a delicious and easy cake that’s worthy of sharing, selling or celebrating with.
Revamped for perfection
The original Carrot Cake recipe on this website was a one-layer cake, baked in one large deep tin.
We’ve tested and re-tested it over many years, and while I do love the old version (only one tin needed and less washing up), we found that this could be tricky to get the timing right.
Sometimes the outside would burn before the inside would be cooked, and it needed a lot of time in the oven (hello energy bills!)
So we’ve updated this recipe to bake in two tins instead.
It means it’s even more failsafe than before and needs less time in the oven – and we get to enjoy more of the Cream Cheese Frosting inside the cake as well as on top!
If you only have one tin, you could cook one half, then wash the tin and bake the other.
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
✅ To evenly distribute the raisins: 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.
✅ Use 7″ round deep loose bottom tins. I like these: Masterclass Cake Tin. (It’s also the same ones 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 cakes should only be filled and 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/ 1 cup – or 180g/6.5oz if you don’t want to get your measuring jug out!
- Eggs – Lightly beaten. I use medium free range.
- Carrots – Start with 300g/10oz of whole unpeeled carrots, which should give us roughly 240g/2 cups 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.
- Cream cheese frosting – For the middle of the cake layers, and top.
How to make a Carrot Cake
1. Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined, as per the full recipe below.
2. Now take some flour and coat the raisins well. Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
3. Add the grated carrots, orange zest and coated raisins and stir well. Spoon evenly into 2 well greased round tin.
4. Make the cream cheese frosting. When cool, sandwich between the cake layers and add it as a topping with orange zest.
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).
Easy Carrot Cake
Ingredients
- 200 g (1 cup) Soft light brown sugar
- 200 ml (1 cup) Sunflower oil, Or 180g/6.5oz (plus extra for greasing)
- 3 Large eggs, Lightly beaten
- 250 g (2 cups) Self-raising flour
- 125 g (3/4 cup) Raisins
- 1 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon
- 300 g (10 oz) 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 170°C fan/190°C/375°F/Gas Mark 5.
- Make the cake batter: 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 use 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. Divide the mixture between two greased and lined 7”/18cm tins.
- Time to bake: Bake for 30-35 minutes or until a skewer comes out clean, then leave to cool completely.
To decorate:
- Make up the cream cheese frosting as per the recipe linked above and use half to sandwich the two cakes together and swirl the remaining half on the top of the cake. Grate over the orange zest for a pop of colour and flavour!
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 24, 2025 and updated later to make improvements.
Thank you!!
The carrot cake was delicious❤️
this is the nicest carrot cake uve tasted, deluciously fresh and moist, thank you for sharing
hi made carrott cake beautiful. swapped rasins for chopped walnuts very nice.
Great compliments. 🙂.
Made this for my book club this week. I was so happy with how it turned out and it got lots of compliments!
This cake is delicious, light and melts in your mouth.
This cake is light, soft and melts in your mouth! Will definitely be making it again.