Classic Carrot Cake Recipe

Introduction

Classic carrot cake is a moist, spiced delight layered with smooth cream cheese frosting. Perfect for any occasion, this recipe combines warm spices, fresh carrots, and crunchy walnuts for a comforting treat that everyone will love.

Ingredients

• 300 g Light brown sugar
• 4 medium Eggs, room temperature
• 300 ml Sunflower oil
• 2 tsp Vanilla extract
• 300 g Self-raising flour
• 2 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.25 tsp Ground cloves
• 1 large Orange, zest only
• 200 g Carrots, grated
• 125 g Walnuts, chopped
• 150 g Unsalted butter, room temperature (for frosting)
• 150 g Full-fat Philadelphia cream cheese, kept in the fridge
• 300 g Icing sugar

Instructions

1. Step 1: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper.
2. Step 2: Grate the carrots and finely chop the walnuts. Set aside.
3. Step 3: In a bowl, mix together the light brown sugar, eggs, sunflower oil, and vanilla extract until smooth.
4. Step 4: In a separate large bowl, stir the self-raising flour, ground cinnamon, ground nutmeg, ground cloves, and orange zest together.
5. Step 5: Pour the wet ingredients into the dry ingredients and fold gently until the mixture is smoothly combined.
6. Step 6: Fold in the grated carrots and chopped walnuts until evenly distributed.
7. Step 7: Divide the batter evenly between the prepared cake tins and bake for 35-40 minutes, or until the cakes have risen and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
9. Step 9: To make the cream cheese frosting, beat the unsalted butter until soft and fluffy. Gradually sift in the icing sugar and continue beating until smooth. If the mixture feels too dry, add a small drop of milk.
10. Step 10: Add the cold cream cheese to the butter and icing sugar mixture and fold gently until combined. Avoid overmixing to prevent the frosting from becoming runny.
11. Step 11: Place one cake layer on a serving plate. If the top is domed, level it with a sharp knife. Spread half the cream cheese frosting evenly over this layer.
12. Step 12: Place the second cake layer on top and press down lightly to sandwich the layers together. Spread the remaining frosting over the top of the cake.
13. Step 13: Use the back of a teaspoon or an icing spatula to create a swirly pattern on the frosting. Decorate with a light dusting of cinnamon and scatter walnuts around the edge. Serve and enjoy!

Tips & Variations

• For extra texture, try adding a handful of sultanas or raisins when folding in the carrots and walnuts.
• Use freshly grated nutmeg and cinnamon for a more vibrant spice flavor.
• If you prefer a less sweet frosting, reduce the icing sugar slightly or add a squeeze of lemon juice to balance the sweetness.
• To make the cake gluten-free, substitute self-raising flour with a gluten-free blend plus 1 tsp baking powder.

Storage

Store carrot cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cakes wrapped tightly in cling film for up to 2 months; thaw completely before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, you can substitute plain flour but add 2 tsp of baking powder to help the cake rise properly.

How do I know when the carrot cake is fully baked?

Insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs when the cake is done.

Classic Carrot Cake Recipe

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★★★★★

4.8 from 62 reviews

This classic carrot cake recipe combines moist, spice-infused layers loaded with freshly grated carrots and crunchy walnuts, all topped with a creamy, smooth cream cheese frosting. Perfectly balanced with warm cinnamon, nutmeg, and a hint of orange zest, this cake offers a delightful texture and flavor ideal for any celebration or cozy afternoon treat.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrot Cake

• 300 g Light brown sugar
• 4 medium Eggs, room temperature
• 300 ml Sunflower oil
• 2 tsp Vanilla extract
• 300 g Self-raising flour
• 2 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.25 tsp Ground cloves
• 1 large Orange, zest only
• 200 g Carrots, grated
• 125 g Walnuts, finely chopped

Cream Cheese Frosting

• 150 g Unsalted butter, room temperature
• 150 g Full-fat Philadelphia cream cheese, chilled
• 300 g Icing sugar

Instructions

1. Prepare the baking tins: Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper ensuring easy removal after baking.
2. Prep carrots and walnuts: Grate the carrots and finely chop the walnuts. Set these aside to use in the batter later.
3. Mix wet ingredients: In a medium bowl, combine the light brown sugar, eggs, sunflower oil, and vanilla extract. Stir well until the mixture is fully blended and smooth. Set aside.
4. Combine dry ingredients: In a large separate bowl, stir together the self-raising flour, ground cinnamon, ground nutmeg, ground cloves, and orange zest until evenly distributed.
5. Make the batter: Pour the wet ingredients into the dry ingredients and fold together gently until the mixture becomes smooth and fully combined.
6. Add carrots and walnuts: Fold in the grated carrots and chopped walnuts thoroughly into the batter, ensuring even distribution throughout.
7. Bake the cake: Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for 35-40 minutes or until the cakes have risen and a toothpick inserted into the center comes out clean.
8. Cool the cakes: Allow the cakes to cool in their tins for 10 minutes, then carefully remove them and place onto wire racks to cool completely before frosting.
9. Make the cream cheese frosting: Beat the unsalted butter until soft and fluffy. Sift in the icing sugar and continue beating until smooth and creamy. If the frosting is too dry, add a drop of milk to achieve the desired consistency. Finally, fold in the chilled cream cheese gently until just combined—avoid overmixing to prevent runniness.
10. Assemble the cake: Place one cake layer on a plate or cake stand. If it is domed on top, level it with a sharp knife. Spread half the cream cheese frosting evenly over this layer. Place the second cake layer on top and gently press to sandwich them together.
11. Finish frosting and decorate: Spread the remaining cream cheese frosting over the top. Use an icing spatula or the back of a teaspoon to create a swirly pattern. Decorate with a light dusting of cinnamon and scatter walnuts around the edges.
12. Serve: Slice and enjoy your moist, flavorful classic carrot cake!

Notes

• Ensure eggs and butter are at room temperature for easier mixing and smoother batter/frosting.
• Grate carrots finely so they cook evenly and create a moist texture without chunky bits.
• You can add sultanas or raisins along with walnuts for extra sweetness and texture if desired.
• Chill the cream cheese before adding it to frosting to prevent it from becoming runny.
• For best results, avoid overmixing the batter once wet and dry ingredients are combined to keep the cake tender.
• This cake keeps well covered in the fridge for up to 3 days and tastes even better the next day.

Keywords: carrot cake, classic carrot cake, cream cheese frosting, spiced cake, walnut carrot cake, moist carrot cake recipe