My easy and simple carrot cake recipe is deliciously spiced and covered with the most amazing cream cheese icing. Decorate simply with some nuts and a bouquet of carrot roses for the perfect carrot cake!
What does this carrot cake taste like?
Carrots are actually a really versatile ingredient in baking, even though vegetables are not traditionally used in baking. Carrots add sweetness and moisture to a bake, making for an absolutely wonderful dessert in itself. The vegetable itself gives a subtle sweetness and a delicate earthiness to this easy simple carrot cake recipe, making it absolutely delightful!
Combine carrots with a few spices and you have an absolutely magical cake! For many people, myself included, the cream cheese icing complements the earth and spice flavours in the cake so well, it makes for an utterly irresistible cake for everyone to enjoy!
What spices are in carrot cake?
Carrot cake recipes normally ask for a combination of spices including cinnamon, nutmeg, cloves and ginger. I prefer keeping ginger as a spice used in more festive bakes around Christmas, so I have opted to use cardamom in my recipe easy carrot cake instead.
Simple ingredients for the best carrot cake recipe
- Oil: using oil instead of butter helps keep the bake light, but also helps it last well for days.
- Buttermilk: keeps the basic carrot cake recipe tender and beautifully moist. If you do not have buttermilk, you can make it up with equal weights of butter and greek yogurt (this is my preferred method).
- Eggs: helps with the structure and rise of the cake.
- Vanilla: for added rounded sweetness in the carrot cake with cheese cream frosting.
- Brown sugar: I love the caramel notes brown sugar brings to this bake.
- Caster sugar: for sweetness in this simple carrot cake recipe.
- Carrots: the star of this bake! I like to grate my carrots using a larger sized grater, as I like the chunkiness of it throughout the cake.
- Flour: I use plain flour for this moist carrot cake recipe as it allows me to have control of the amount rising agent I use.
- Baking powder/bicarbonate of soda (baking soda): the raising agents used in this bake.
- Salt: enhances the flavours in the bake. You will not taste it, I promise!
- Spices: a lot of carrot cakes use just cinnamon for the spice in the recipe, but I like the addition of nutmeg, cloves and cardamom for an extra dimension of flavour.
- Walnuts: for texture and crunch to the carrot cake and cream cheese frosting. Totally optional, but a nice addition to the bake.
- Butter: use unsalted butter at room temperature, for the cream cheese frosting.
- Icing (powdered) sugar: for the cream cheese icing to cover and decorate the cake.
- Cream cheese: the beautiful tanginess of this ingredient goes so well with the spiced carrot cake! Make sure to use full fat cream cheese for best results.
What equipment do I need to make a carrot cake?
- Cake tins*: to bake the best carrot carrot cake recipe in. I use two separate tins to make this two layer cake, rather than baking as one and slicing in half. I find this way guarantees me better, more evenly baked cakes.
- Parchment/baking paper: to line the tins before baking the cake layers in them.
- Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do provide cup measures too, if you prefer working with this method.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Jug*: to mix the wet ingredients in before combining with the dry.
- Whisk*: for mixing together the ingredients when making the cake.
- Grater*: to grate the carrots.
- Large mixing bowl*/mixing bowl*: to mix together the carrot cake with cream cheese icing.
- Sieve*: used to sift the dry ingredients before mixing with the wet. This is important to remove lumps from the ingredients, helping ensure good incorporation of everything together. I always recommend especially sifting icing sugar before using it in any recipe.
- Spatula*: to scrape down the bowl with as you add ingredients, ensuring everything mixes together thoroughly when making this best carrot cake recipe.
- Handheld electric mixer*: to beat the icing ingredients together. You can do this by hand, but I find it much easier using an electric mixer for this.
- Offset spatula*: to help spread the icing over the cake smoothly and evenly, and easily create the design on the cake.
Carrot cake from scratch
This cake is so quick and easy to make, and absolutely delicious! Simply mix together the wet and dry ingredients separately for the cake before gently mixing together and baking. Then make a simple cream cheese frosting that is good enough to eat on its own with a spoon! Finally, the carrot roses are so simple to make in reality, but they look so stunningly effective!
For the cake:
Step 1: Line two 8″ round tins with parchment paper circles and set aside. Preheat the oven to 170C/340F whilst making the carrot cake batter.
Step 2: In a large jug or bowl, tip together the oil, buttermilk, sugars, vanilla and eggs. Whisk to combine, then set aside.
Step 3: In a separate large bowl, sift together the flour, baking powder, bicarbonate of soda (baking soda), salt and spices, giving it a quick whisk together. Pour in the wet ingredients and gently whisk it all together until mostly combined. Tip in the grated carrots and walnuts and fold through using a spatula.
Step 4: Divide the carrot cake mixture between the prepared tins and level the tops. Bake in the preheated oven for 30-35 minutes until springy to touch and a wooden skewer inserted comes out clean. Cool for five minutes in the tin, then transfer to a cooling rack and cool completely.
For the cream cheese icing and decoration:
Step 1: Once the cakes are cool, make the cream cheese icing. First, beat the butter well until light and fluffy. Add in the icing sugar and vanilla and beat again to combine completely and fluff up. Give the cream cheese a little mix to soften it slightly, then tip it in with the other ingredients and beat to fully combine.
Step 2: Level the cakes if required. Place the first cake layer on a serving plate or cake stand, then top with a little frosting, spreading to level. Repeat with the second cake layer, then use the remaining icing to cover the top and sides of the cake. Decorate the cake by gently running the off set spatula around the side of the cake to form shallow channels. Create circles on the top of the cake in the same way.
Step 3: To make the carrot roses, peel a carrot lengthways several times. Soak each of the ribbons in hot water for a few minutes to soften, then pat dry thoroughly. Starting at one end, roll each ribbon up and secure with a toothpick, snipping off any excess wood that is visible.
Step 4: To finish decorating the cake, gently press some walnuts along the base of the cake, then arrange the carrot roses over the top of the cake in any pattern you wish. I used a little dill to decorate too. Enjoy!
How to make carrot cake moist
The secret to keeping a carrot cake moist is in a simple swap of using oil in the cake rather than butter. In my recipe, the addition of buttermilk also aids the cake to retain some of the tenderness of crumb too. The result? A moist and tender carrot cake with cream cheese frosting that everyone will love!
How to decorate carrot cake
The decoration carrot cake is as flexible and easy as you want it to be! I do an easy swirl design in the cream cheese icing, then add a simple ring of chopped walnuts around the base of the cake. Make the carrot ribbon roses before using them to decorate the top of the cake and finish with a few green sprigs. Et voila!
How do I know when my cake is done?
You can tell the cakes are done baking because they will have risen, be firm on top and springy when lightly pressed. You can also use a toothpick or wooden skewer, poked into the middle of the cakes: you should have nothing come out sticking to this if the carrot cake recipe is done.
Does carrot cake need to be refrigerated? How long will this carrot cake recipe keep?
Yes, I would recommend storing the cake in the fridge due to the cream cheese icing. Allow the cake to come to room temperature about half hour before serving. Stored in the fridge, this cake will keep for 3-4 days.
Can you freeze carrot cakes?
Absolutely! This cake will freeze well, undecorated, for up to three months.
How to freeze the cakes
I would recommend freezing the cake layers before assembling and decorating. This helps avoid the icing being squashed and damaged when frozen. To freeze the cakes, make sure they are completely cool first. Wrap each cake tightly in three layers, respectively of cling film, foil and then cling film before freezing. I like to place the cake layers on a tray or flat surface to support them until they have frozen solid.
How to thaw your carrot cakes
This cake thaws quite quickly. Depending on the temperature of the room, it can normally be completely thawed in just a few hours. When thawing the cakes, simply remove from wrapping and place on a cooling rack, brushing off any ice crystals as you do. Then cover with a clean tea towel until thawed and you are ready to decorate and enjoy.
Carrot cake success tips
- Make sure you have all tools and ingredients prepared before you start mixing: line the baking tins with baking paper, preheat the oven and get the ingredients out ready to use. It is easy to forget something and get flustered for it once you get started!
- Do not overmix the cake batter once the wet and dry ingredients are combined. Overmixing will lead to more of a “gluey” cake texture, not the light and fluffy one we want instead.
- Allow the cakes to cool completely before decorating them with the cream cheese icing. Decorating the cakes when still warm will melt the icing and result in a messy end result (but still delicious!)
- Use a good quality, full fat cream cheese in the icing. Having tried many different brands and alternatives, I always come back to Philadelphia as being reliable and good to work with (and it tastes good too!)
- Remember to beat the butter plenty enough when making the icing. This will give you a glorious soft and light icing which is just perfect on the cake.
- To make the carrot roses, peel strips of carrot down the length of the vegetable. Soak the ribbons in hot water for a couple of minutes, then pat dry throughly. Starting at one end, roll each ribbon up to form a rose. Using a wooden toothpick to pin the roll, holding it together, then snip off any excess. Repeat for as many roses as you desire.
Troubleshooting
If you have any other questions about this easy carrot cake recipe, please leave me a comment below, I would love to help. And if you do make this recipe for the best carrot cake, please do consider leaving a rating and review below. I would really appreciate your feedback to grow my website and it really helps others looking for a similar recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
More recipes from my blog for you to enjoy
Do check out these other delicious recipes on my blog too:
Carrot cake tray bake: My carrot cake tray bake is a delicious moist and fluffy cake packed with grated carrots, walnut chunks and my delicious spice mix, then spread generously with a tangy cream cheese icing and even more walnut pieces. Not only is this a super easy bake, but it’s always a crowd pleaser!
Mini Victoria sponge cakes: These mini Victoria sponge cakes are a total winner every time! Light and fluffy vanilla mini cakes sandwiched with beautiful strawberry jam and delicious vanilla buttercream. They are so simple, but these Victoria sponge cup cakes are always enjoyed by everyone!
Mini cherry bakewell tarts: This recipe is the only one you will ever need for the perfect mini cherry bakewell tarts. Beautiful buttery pastry, rich cherry jam, scrumptious almond frangipane. All topped with a layer of icing and, of course, the obligatory cherry on top!
Thanks for joining me today, and happy baking, my friends! x
Recommended equipment I used *
| Cake tins | Digital kitchen scales |
| Measuring spoons | Jug |
| Whisk | Grater |
| Large mixing bowl | Mixing bowl |
| Sieve | Spatula |
| Handheld electric mixer | Offset spatula |
My Favourite Easy Simple Carrot Cake Recipe
16
servings30
minutes35
minutes559
kcal1
hour10
minutesLight and fluffy, this spiced carrot cake with walnuts and a tangy cream cheese icing is a real showstopper!
Keep the screen of your device on
Ingredients
- For the cake
180 ml (¾ cup) oil (I used vegetable oil)
160 ml (½ cup + 3 tbsp) buttermilk
100 g (½ cup) caster sugar
150 g (¾ cup) brown sugar
1 tsp vanilla
2 large eggs
410 g (about 5 ½ cups) carrots, grated
375 g (2 ¼ cups + 1 tbsp) plain (all purpose) flour
1.5 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
0.5 tsp salt
3 tsp cinnamon
0.75 tsp ground nutmeg
0.5 tsp ground cloves
1 tsp cardamom powder (½ tsp if grinding fresh)
130 g (1 ¼ cup) walnuts, broken into chunks
- For the cream cheese icing and decoration:
225 g (1 cup) unsalted butter
225 g (1 ½ cups + 3 tbsp) icing (powdered) sugar
1.5 tsp vanilla
350 g (1 ½ cups + 1 tbsp) full fat cream cheese (I use Philadelphia)
50 g (generous ⅓ cup) walnuts, broken into small pieces
carrot ribbons, to decorate
Directions
- For the cake:
- Line two 8 inch round tins with parchment paper circles and set aside. Preheat the oven to 170C/340F whilst making the carrot cake batter.
- In a large jug or bowl, tip together the oil, buttermilk, sugars, vanilla and eggs. Whisk to combine, then set aside.
- In a separate large bowl, sift together the flour, baking powder, bicarbonate of soda (baking soda), salt and spices, giving it a quick whisk together. Pour in the wet ingredients and gently whisk it all together until mostly combined. Tip in the grated carrots and walnuts and fold through using a spatula.
- Divide the carrot cake mixture between the prepared tins and level the tops. Bake in the preheated oven for 30-35 minutes until springy to touch and a wooden skewer inserted comes out clean. Cool for five minutes in the tin, then transfer to a cooling rack and cool completely.
- For the cream cheese icing and decoration:
- Once the cakes are cool, make the cream cheese icing. First, beat the butter well until light and fluffy. Add in the icing sugar and vanilla and beat again to combine completely and fluff up. Give the cream cheese a little mix to soften it slightly, then tip it in with the other ingredients and beat to fully combine.
- Level the cakes if required. Place the first cake layer on a serving plate or cake stand, then top with a little frosting, spreading to level. Repeat with the second cake layer, then use the remaining icing to cover the top and sides of the cake. Decorate the cake by gently running the off set spatula around the side of the cake to form shallow channels. Create circles on the top of the cake in the same way.
- To make the carrot roses, peel a carrot lengthways several times. Soak each of the ribbons in hot water for a few minutes to soften, then pat dry thoroughly. Starting at one end, roll each ribbon up and secure with a toothpick, snipping off any excess wood that is visible.
- To finish decorating the cake, gently press some walnuts along the base of the cake, then arrange the carrot roses over the top of the cake in any pattern you wish. I used a little dill to decorate too. Enjoy!
Notes
- Make sure you have all tools and ingredients prepared before you start mixing: line the baking tins with baking paper, preheat the oven and get the ingredients out ready to use. It is easy to forget something and get flustered for it once you get started!
- Do not overmix the cake batter once the wet and dry ingredients are combined. Overmixing will lead to more of a “gluey” cake texture, not the light and fluffy one we want instead.
- Allow the cakes to cool completely before decorating them with the cream cheese icing. Decorating the cakes when still warm will melt the icing and result in a messy end result (but still delicious!)
- Use a good quality, full fat cream cheese in the icing. Having tried many different brands and alternatives, I always come back to Philadelphia as being reliable and good to work with (and it tastes good too!)
- Remember to beat the butter plenty enough when making the icing. This will give you a glorious soft and light icing which is just perfect on the cake.
- To make the carrot roses, peel strips of carrot down the length of the vegetable. Soak the ribbons in hot water for a couple of minutes, then pat dry throughly. Starting at one end, roll each ribbon up to form a rose. Using a wooden toothpick to pin the roll, holding it together, then snip off any excess. Repeat for as many roses as you desire.
