Carrot Cake Recipe

This Carrot Cake Recipe is the perfect moist, long-lasting carrot cake. The cake is a little bit spicy and can be made with or without nuts and also has a zesty cream cheese icing.

View more recipes check out our blog where we are regularly load new tested recipes.

Carrot Cake Recipe
Carrot Cake Recipe

Stay up to date, see info on our classes and courses and of course new recipes by joining our newsletter

Carrot cake tips:

Grate the carrots with the skins on to save time (wash well before use).

This recipe takes about one and half hours to cook, check that the top isn’t becoming too bring or cracked occasionally. If so, turn the oven temperature down for the remainder of the cooking time.

When catering for large groups or children’s parties leave out the nuts in case of nut allergies.

Add lemon zest and juice to make your icing extra lemony.

This recipe makes an “average” height 23cm cake or an extra high 15cm (use 2 x 15cm tins).

Adding bicarb to recipes makes the colour of the cake darker.

Carrot cake keeps well (for up to a week at room temperature – if you can leave it that long – or 3-6 months if frozen – perhaps longer).

Best ever carrot cake

Carrot Cake

Julie Donald
Perfect carrot cake.
Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking


  • 340 g flour
  • 10 ml ground cinnamon
  • 5 ml ground ginger
  • 2.5 ml ground nutmeg
  • 5 ml bicarbonate of soda
  • 10 ml baking powder
  • 5 ml salt
  • 200 ml sunflower oil
  • 225 g brown sugar
  • 4 eggs
  • 170 g golden syrup
  • 500 g grated carrot
  • 60 g pecans or walnuts optional

For the icing

  • 100 g butter softened
  • 125 g cream cheese high fat
  • 500 ml icing sugar sifted
  • 5 ml lemon juice and zest
  • A few extra pecans or walnuts for decoration


  • Preheat the oven to 170°C. Grease and line a 23cm round cake tin, and set aside.
  • In a large bowl, sift together the dry ingredients (flour, spices, bicarb, baking powder and salt).
  • Make a large well in the centre and in a separate bowl mix the eggs, oil, sugar and syrup.
  • Pour the wet ingredients into the well in the dry ingredients and whisk well until there are no lumps.
  • Add in the carrot and the nuts and pour into the prepared tin.
  • Bake for approximately an hour and a half until a skewer comes away clean.
  • Leave to cool slightly in the tin before turning it out, and leave it too cool completely before icing.

To make the icing

  • Beat the butter until light and smooth. Add the cream cheese and beat until they are combined. Add in the icing sugar and the flavouring and mix gently. Once combined spread the icing on the top and sides of the cake as desired. Decorate with a few extra nuts.
Keyword Carrot cake