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Delicious & Moist Carrot Cake, Decorated with a lovely light Vanilla Buttercream and nuts!

I love Carrot Cake. When I was little, I despised it was who on earth would want vegetables in a cake?! Little me was obviously wrong as it is DELICIOUS. I posted my recipe for my Carrot & Walnut Cupcakes a while ago and they’ve been a massive hit – they’re a big reader favourite as they’re so light and flavoursome and yumyumyum.

I was asked on my Facebook page for a whole Carrot Cake recipe as sometimes people don’t like transferring a cupcake recipe to a cake as they don’t know the baking times, or how much it’ll actually make – this led me to this beauty. I decorate mine with either Cream Cheese Frosting (which I will post at another time) or Vanilla Buttercream – as this one was made as a request of my boyfriend, we went with the Buttercream!

I love this recipe as it has delicious spices from the flavours of Mixed Spice, Cinnamon and Ginger – I love this combination because it suits the light moistness of the Carrot Cake so well, but doesn’t over power it. The Vanilla from the Buttercream gives it a delightful sweetness that I think is a Cakey marriage made in heaven!

This cake serves 12! 

Ingredients

Cake
– 225ml Sunflower Oil
– 4 Large Eggs
– 275g Light Brown Sugar
– 300g Grated Carrots
– 100g Raisins (Optional)
– Zest of 1 Orange
– 275g Self Raising Flour
– 1 & 1/2 tsp Bicarbonate of Soda
– 2 tsp Mixed Spice
– 1 tsp Ground Ginger
– 1 tsp Ground Cinnamon
– 100g Walnuts/Pecans Chopped (Optional)

Buttercream/Decoration
– 250g Butter, room temperature
– 500g Icing Sugar
– 1tsp Vanilla Bean Extract
– 1-3tbsp Boiling Water
– Chopped Nuts
– Carrot shapes/sprinkles

Method

1)  Preheat your oven to 180C/160C Fan and Grease & line two 8″ Cake tins with Parchment Paper!

2) Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine. Add the Grated Carrots & Raisins if using, and Orange Zest and fold through to combine.

3) Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again – try not to over mix! Once combined, fold through the Nuts and pour into the prepared tins!

4) Bake the Cakes in the Oven for 30-35 minutes until cooked through (test with a cake tester, should be clean!) and leave to cool in the tin.

5) Once cooled, make the buttercream – Beat the butter for a couple of minutes so its very smooth in a Stand Mixer with the paddle Attachment – Gradually add the Icing Sugar until all combined and beat on a high speed for a couple of minutes. Once mixed, add the Vanilla Bean Extract and mix again.

6) Whilst mixing, gradually add the Boiling Water till you reach your desired consistency! Beat for another 5 minutes so its super light and fluffy!

7) Place one of your sponges onto the plate you’re using, spread half of the buttercream on top, add the other sponge, and spread the rest of the buttercream on – decorate how you like!

Tips and Ideas

I prefer my Carrot Cake with just buttercream in-between and on top of the layers, but there is enough buttercream to spread it around the edges slightly too.

You don’t have to include the nuts, or the raisins, but I would recommend using at least one of them as the flavour is so delicious!

This cake will last 4 days covered at room temperature!

ENJOY!

You can find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

187 Comments

  1. Laura on September 15, 2021 at 9:52 pm

    For the buttercream would you use Stork or would you use unsalted / salted butter ? Can’t wait to make this x

    • Jane's Patisserie on September 16, 2021 at 10:05 am

      Never stork for buttercream – only unsalted or salted block butter!



  2. michelle on August 5, 2021 at 4:49 pm

    im looking at doing this recipe but i have a 6 inch tin,
    what would you change the recipe to for this size?
    thank you x

  3. Amos on July 5, 2021 at 10:23 am

    Hi Jane,

    If I wanted to put walnuts instead of raisins, would I put the same amount in?

    Many thanks

  4. Chantelle on May 25, 2021 at 8:57 pm

    Hey Jane!

    To make a nice thick 3 layer 8” cake would
    You 1.5 the recipe or more? Thank you x

    • Jane's Patisserie on May 28, 2021 at 10:07 am

      Yes 1.5x the recipe!xx



  5. Blue on May 24, 2021 at 5:24 pm

    How much would i need for 9 inch tin

    • Jane's Patisserie on May 25, 2021 at 12:47 pm

      Typically 9″ is about 1.3x the recipe!



    • Rosey Godwin on July 20, 2021 at 1:18 pm

      I have 9 inch tins and stuck to the recipe for 8 inch. My cake was deep enough and very moist and spongy. No need to increase the ingredients in my opinion.



  6. Susannah on April 12, 2021 at 8:53 pm

    Hello! Should I squeeze the water out of the grated carrots or not?
    Thank you!

    • Jane's Patisserie on April 13, 2021 at 12:29 pm

      Hey, no you don’t need to do this xx



  7. Rebecca Webb on April 10, 2021 at 10:38 am

    Hi Jane , Can I freeze the undecorated carrot cake ? Made it today but friend doesn’t want until next week 🙈

    • Jane's Patisserie on April 13, 2021 at 1:02 pm

      Hey! Yes you can!xx



  8. Gemma on February 17, 2021 at 11:10 am

    Hi Jane.

    I’m planning to use this recipe to make a four layer drip cake for my little boy’s birthday. Do you think it will be sturdy enough to do this?

    • Jane's Patisserie on February 18, 2021 at 8:31 pm

      It is a bit soft, but just really chill the sponges first and it will be fine! x



    • Donna on March 28, 2021 at 1:08 pm

      Do you have the link for the cream cheese frosting please? Thanks



  9. Darcy on February 15, 2021 at 10:54 pm

    Hi Jane, thanks for the lovely recipe!! I’m having trouble getting the light brown sugar atm as I’m on a small island. Any idea if ordinary brown sugar will still be okay?
    Thanks in advance x

    • Jane's Patisserie on February 16, 2021 at 8:06 pm

      Muscovado sugar is the closest alternative (as I’m not sure what you mean by ordinary brown sugar?) x



    • S m on March 10, 2021 at 7:43 am

      Taste wise is this the same or close to the cupcake recipe? And what would you recommend if I wanted to bake half of this recipe or or cupcakes recipe into a 4inch cake tin, enough for 2layers in one tin (hope you know what I mean 😊) what temp and how long would you do it?sorry for being awkward. By the way love and always use your recipes. Thank you x



  10. Samantha on February 15, 2021 at 7:03 am

    Hi Jane, love this recipe, had such great compliments! It’s my birthday on Friday & I’m making my own cake (lockdown eh! 😕) but I have 7inch tins & hope to do 3 layers. As smaller tins, how long do you think (roughly) to bake if these measurements were divided by 3 in 7inch, rather than 2 in 8inch please? I hope I’m making sense! Thanks 😊 x

    • Jane's Patisserie on February 16, 2021 at 8:33 pm

      Honestly I really don’t know – I never bake 7″ cakes I am afraid but it would obviously be a little less as its a smaller tin and not two layers! x



    • Samantha on February 19, 2021 at 3:41 pm

      Hi Jane, I did it! Divided into 3 layers, 27mins each in 7inch tins. I’ve tagged you on Instagram so you can see my birthday cake I’ve baked for me 🎂😍



  11. Leah on February 14, 2021 at 3:00 pm

    Made this cake today for my other half for valentines. I just wanted to say that the vanilla buttercream works really well with the carrot cake, it tastes great! I’d definitely make this carrot cake again with vanilla buttercream! X

  12. Gabi on February 8, 2021 at 11:43 pm

    Hi Jane!

    I started my own baking page on Instagram using your recipes which I love!

    I’ve been asked to this cake as a tray bake. Would all the measurements be the same for a tray bake or do I need to change anything?

    Thanks again for all your recipes!

    X

    • Jane's Patisserie on February 9, 2021 at 9:01 am

      Have a look at the traybake carrot cake recipe on my blog! And thank you! xx



  13. Scott on February 8, 2021 at 1:33 pm

    Hi Jane! Can I use this recipe for 6 inch tins so I can make a taller cake? How would the cooking times vary?

    • Jane's Patisserie on February 11, 2021 at 8:43 am

      I haven’t made this in 6″ tins before so I really am not sure, sorry!



  14. Lauren on February 1, 2021 at 11:08 pm

    Hi Jane – just wondering whether you need to weigh the eggs or what the weight should be?

  15. Nicoletta Mythillou on January 30, 2021 at 7:34 pm

    Is it ok to use the carrot cake under fondant and for stacking cakes? Thank you and apologise if already answered.

    • Jane's Patisserie on January 30, 2021 at 7:41 pm

      It is, if dowels are used as it’s a very soft sponge x



  16. Steph on January 27, 2021 at 3:28 pm

    I made this carrot cake at the weekend with your cream cheese frosting recipe. It was the best cake I have ever made. Even my mum didn’t believe it didn’t come out of a packet.

  17. Hannah on January 27, 2021 at 9:35 am

    Hi Jane
    I made your cake for my brother’s birthday and it’s probably the best cake I’ve ever made. I would like to do it again as a drip cake for my nanas 80th but I have two deep 6 inch x 4 inch tins and was going to cut the top off and in half. Would I still need to reduce the recipe to 2/3 or as I need more cake, keep the same? Same with the cream cheese, id imagine i will have to increase the recipe to cover a 4 tier drip cake but I wanted your advice.

    Thank you x

    • Jane's Patisserie on January 28, 2021 at 7:40 pm

      If you want the sponges deeper I would keep the recipe the same and just bake for longer! and yes I would increase the cream cheese frosting x



  18. Debbie on January 24, 2021 at 6:46 pm

    I made this in 2 x 6 inch tins and used the remainder for 10 cupcakes! Awesome recipe. Everyone loved it. So simple to follow. I am slowly working through your recipes. X

  19. Ber on January 15, 2021 at 8:45 am

    Hi! I’ve got one tin of 24cm, can I use the same recipe for this? And do I need to cut the cake in half in order to have two layers?

  20. Rebecca McKeown on December 24, 2020 at 7:52 am

    Hi Jane, I’m planning on making this for Christmas Day tomorrow, I want to use cream cheese frosting. What is the best way to store it as I know for the frosting it’s best kept in the fridge but I don’t want the cake drying out! It’s for my boyfriend’s family, his mum loved your cupcake recipe so much when I tried it a while ago, so I thought I’d give this a go!

    Can’t wait to hear from you and Happy Christmas x

    • Jane's Patisserie on December 27, 2020 at 11:27 am

      Carrot cake is usually absolutely fine in the fridge so I wouldn’t worry! x



  21. Rebecca on December 11, 2020 at 6:30 am

    I made this for the first time a couple of weeks ago and took it into work. It lasted until 12! Everyone said how lovely it was and I was asked to make one for someone’s birthday!

    Thank you so much for such a great recipe.

  22. Elizabeth Lucas on December 3, 2020 at 8:11 am

    Hi there, made your carrot cake is went down a treat, lovely and moist, I have to make this cake again but they want a 9″ one, how do i convert it to this size ,any help would be great,and i only have one 9″ tin so will have to bake twice

    • Jane's Patisserie on December 4, 2020 at 8:41 am

      You would need to increase the total recipe by about another third! Then it may be easier to only mix up half (so that the second half isn’t sat whilst the first half bakes) x



  23. Niccy on November 22, 2020 at 9:50 am

    Hi, if I made the sponges, then refrigerated them, would I be able to use this cake to decorate with buttercream, for a birthday cake?

    • Jane's Patisserie on November 22, 2020 at 11:13 am

      Yes you can – sometimes refrigerating can dry out a cake, but it should be okay because its a carrot cake!



  24. Minal on November 12, 2020 at 8:47 am

    Hi Jane,

    How can I make this without egg? And how much mix do I do for 2 6” tins?

    Thanks x

    • Jane's Patisserie on November 12, 2020 at 10:44 am

      I would use about 2/3 of the recipe for the smaller size and I would use a standard egg replacement such as mashed banana, flaxseed, or anything! It’s worth a google as there’s many methods x



  25. Amy Dower on November 8, 2020 at 12:27 pm

    Hi, do you think I could use gluten free flour instead please?
    Thank you

    • Jane's Patisserie on November 9, 2020 at 11:06 am

      Yeah it should be absolutely fine!! x



  26. Anna Rowley on October 25, 2020 at 3:53 pm

    Made this today, I’ve never made a carrot cake before as it’s always seemed complex and daunting! This was so easy to make and it’s tastes incredible. Thank you Jane!

  27. Sami on September 12, 2020 at 8:12 am

    Made this with your cream cheese frosting for my boyfriend’s work this week (I wasn’t sure if the school I work in would let us bring in food to share at the moment but luckily his does 😂) having never made one before, and they said it’s the best carrot cake they’ve ever had 😄 thank you for this, your recipes are always amazing!

    • Jane's Patisserie on September 12, 2020 at 10:49 am

      Ahh that’s just so so lovely!



  28. Chantelle on September 10, 2020 at 3:32 pm

    Hi Jane,

    I’ve just made this cake and it’s delicious! I’m wanting to make it into a 10” sponge with the two layers how much do I need to multiply the recipe by please? X

    • Jane's Patisserie on September 11, 2020 at 8:42 am

      Hey! For a 10″ you use about 1.6x the recipe – so 2/3 more of the recipe! xx



  29. Hannah on September 4, 2020 at 3:31 pm

    Should I peel the carrots before grating them?

    • Jane's Patisserie on September 4, 2020 at 3:49 pm

      Some people don’t, but generally I do!



  30. Nic on August 24, 2020 at 11:00 pm

    Hey, I don’t have a mixer only a hand blender. Am I ok doing the frosting by hand or could a use the whisk on my hand blender. Thanks

    • Jane's Patisserie on August 25, 2020 at 1:05 pm

      It might be okay with the whisk attachment, but it should also be fine by hand xx



  31. Connie on August 15, 2020 at 1:03 am

    I only have two 18cm tins. Could you tell me how to reduce the ingredients for the smaller tin please

  32. Charlotte on July 23, 2020 at 6:18 pm

    Could inuse orange extract instead of zest and if so how much?

  33. Lydia on July 18, 2020 at 9:44 am

    Hi Jane, Could i make this recipe gluten free but substituting the flour for gluten free self raising flour? i’ve spotted your gluten free recipe but i made this recipe the other week and it was beautiful and i love the spices!

    • Jane's Patisserie on July 18, 2020 at 4:35 pm

      Hey! Yes it should do, but the it may be slightly crumbly (may be good to add xantham gum!) x



  34. M on June 20, 2020 at 12:18 pm

    Hey! Love all your recipes and I’m planning to bake this cake this weekend☺️Would it matter too much if I left the orange out as I don’t have any oranges or extract? Thank you x

    • Jane's Patisserie on June 20, 2020 at 12:46 pm

      Ahh yay! And no that’s absolutely fine – I just like the flavour it brings!



  35. Nikki on June 13, 2020 at 7:58 am

    Hello I’m wondering if I can use sponge flour instead of self rising as I only use sponge flour for my cakes, and add a tap on baking powder instead. Will that be ok?

    • Jane's Patisserie on June 13, 2020 at 9:13 am

      I’ve not tried this cake with sponge flour before personally, but if it’s what you normally do!



  36. Bex on June 12, 2020 at 7:28 am

    Hiya,

    I’m going to make your coffee cake for my brother’s birthday, but he loves coffee and walnut so I was wondering if I added chopped walnuts into the cake mix would I need to reduce/add anything else so it’s not too dense or dry? Thank you! : )

    • Jane's Patisserie on June 12, 2020 at 10:05 am

      Hey! I personally would just add the walnuts in – I don’t think it should dry it out too much! x



  37. Saphena on June 10, 2020 at 4:16 pm

    Hey! Hope your well! Been trying your recipes and have all been a hit so thank you! I’m going to attempt this tonight just want to ask what’s the difference if I use light brown sugar or castor sugar? I thought I had enough brown sugar but I don’t!

    • Jane's Patisserie on June 10, 2020 at 4:24 pm

      So the flavour is different – but for cakes, you can swap between them! x



  38. TRACY LISSEMORE on June 10, 2020 at 2:09 pm

    Amazing cake. Beginner in making cakes and love a carrot cake.
    Baked this and it tasted beautiful.
    Thank you for putting the recipe up xx

  39. Christine on June 7, 2020 at 4:07 pm

    Baked this and oh my it’s the best carrot cake I have eaten. Better than anything in the shops. Made it with your traditional cream cheese topping instead of butter cream and left out the raisins, I also don’t like cinnamon so left this and the other spices out. But that’s my preference.

    My husband couldn’t stop praising it.

    Have tried a few of your recipes as they are yummy and very easy to follow.

    Will be back for more. Thank you

  40. Gracie Macdonald on June 3, 2020 at 5:59 pm

    Hey! How could I make this without bicarbonate of soda or any baking powder because I can’t get in the shops they are all sold out!

    • Jane's Patisserie on June 3, 2020 at 9:31 pm

      Hiya – so without any raising agent it will be denser, but otherwise will work!



  41. Iqra on June 1, 2020 at 12:55 pm

    Hi!

    Due to lockdown I have been baking birthday cakes for my family and I have only used your recipe. My family love the cakes. I just wanted to say how much I appreciate your blogs and recipes. Il making this carrot cake for my dads birthday.

    Thank you!

    • Jane's Patisserie on June 1, 2020 at 3:18 pm

      Ahh thank you so much! And I hope you all love the carrot cake!



  42. Alliesha on May 29, 2020 at 5:45 pm

    Hi! I’m planning on making this for Father’s Day this year, but we’re not keen on cinnamon, will I be able to simply remove this or shall I replace it with something else? Thank you! 🙂

  43. Mez on May 22, 2020 at 10:31 am

    Hey hope your well. I love your bakes! What are the measurements if I bake these two layers on a 24cm cake tin? Hope you can get to me ASAP. Many thanks xx

    • Jane's Patisserie on May 22, 2020 at 7:57 pm

      Hey! I would use 1.5x the recipe, so add another half on! The baking time will increase by quite a bit x



  44. Kirsty on May 18, 2020 at 3:41 pm

    Hi Jane,

    Would it be okay to use Olive Oil instead of instead of Sunflower Oil. I’m sure I’ve asked you this for the cupcakes and you said yes. But just wanted to make sure it would be okay for the cake too?

    • Jane's Patisserie on May 19, 2020 at 8:21 am

      You can – but sometimes it will have a stronger taste which some people don’t like! x



  45. Louise on May 9, 2020 at 2:07 pm

    Fab recipe. Baked this for my Mum’s birthday and it went down a treat. She’s a massive fan of carrot cake and said this was one of the best she’d tried. Thanks Jane! xx

  46. Clare on May 8, 2020 at 7:04 am

    Hello, I would love to make this cake, but haven’t managed to buy any light brown sugar. I have Demerara sugar or golden caster sugar in my cupboard, which would work best?

  47. Becky Dando on May 7, 2020 at 6:04 pm

    Hi Jane, I absolutely love your recipes.
    Would I be able to bake this cake in one 8 inch cake tin instead of two? If so, what temperature and for how long? Thanks!

    • Jane's Patisserie on May 7, 2020 at 10:14 pm

      I’m afraid I don’t know the baking time as I haven’t tried this – I would assume at least double but I could be wrong.



  48. H on May 3, 2020 at 8:19 pm

    Very delicious and moist! 😊

  49. Faye on May 2, 2020 at 11:05 pm

    With this recipe, I would like to make it into a 3 layer, I calculated all the ingredients but I seemed to end up with all peculiar measurements, would I need to still use them or could I round up? Sorry I hope you understand that haha xx

    • Jane's Patisserie on May 3, 2020 at 9:24 am

      Hey! So when making a two-layer cake a three-layer cake, I usually just do 1.5x the recipe. Some things may seem a little weird but I just round up to the nearest 10 (so like 410 rather than 406) x



    • Faye on May 4, 2020 at 11:01 pm

      Thankyou! I have tried countless carrot cake recipes and none seemed to have worked very well, but I know I can always count on your recipes so I’m looking forward to giving this a go xx



  50. Hannah on April 19, 2020 at 3:38 pm

    Hi Jane!

    I’m having a real issue with my cakes not rising! Have you got any tips?

    Thanks,

    Hannah

    • Jane's Patisserie on April 27, 2020 at 8:36 pm

      The best thing I can suggest is to watch my YouTube video on this recipe – it might be over mixing, or something being measured incorrectly perhaps!



  51. Rachel on April 15, 2020 at 11:13 am

    Wow looks amazing, what would be the conversation if I wanted to make it a 3 layer cake??

    Many Thanks

    • Jane's Patisserie on April 15, 2020 at 2:39 pm

      Add on one more half again and bake into three tins!



  52. Ellie on April 3, 2020 at 11:06 am

    Sounds amazing!! There seems to be a shortage of light brown sugar in the supermarkets at the moment, would normal caster sugar or Demerara sugar work??

    • Jane's Patisserie on April 3, 2020 at 5:32 pm

      Yes you can, either will work – Demerara is the closest flavour wise!



  53. Emma Allen on March 10, 2020 at 7:46 pm

    Hi Jane I really need your help…..I always use your recipes for everything as they are amazing. My friend has asked me to do a two tier cake and wants carrot cake as the top 6 inch 4 layer cake…..would it even be possible to scale this recipe into that requirement and also I have two 6 inch deeper tins that I then split the sponges. It’s all so confusing! Xx

    • Jane's Patisserie on March 11, 2020 at 9:19 am

      Theoretically, you could just bake this recipe into the two tins, as that will make them deep enough to cut into (if that makes sense), but bake for longer!



    • Aimi Stewart on May 12, 2020 at 2:56 pm

      I will be giving this ago as need a deeper 6 inch cake. Any idea how long to bake 2 deeper 6 inch sponges ?

      Thanks x



    • Jane's Patisserie on May 13, 2020 at 9:11 am

      I’m afraid I haven’t baked these in 6″ tins before! Sorry!



  54. Jen C on January 30, 2020 at 3:42 pm

    Oh my, I made this yesterday as a birthday cake and it was delicious, my kitchen smelt amazing, so easy to make. I made an orange curd and mixed that into the buttercream for added flavour – it was all delicious.

  55. karen on January 5, 2020 at 5:30 pm

    hi jane
    this cake is so good, I want to make it again but maybe with some cinnamon buttercream, like the one in your apple crumble cake, do you think that would work or be overkill? xx

  56. Heather on October 21, 2019 at 3:26 pm

    Hi Jane, is it possible to switch out the flour for gluten free flour to make this recipe suitable for those who need to ear gluten-free? I know you have another recipe for a gluten-free carrot cake but I like the sound of this one better with the nuts and the icing! Thanks x

  57. Sam on October 3, 2019 at 12:59 pm

    I made this and it was amazing! Can I use this recipe for cupcakes or will it make too many? Also can I pipe the cream cheese frosting? Thank you xx

    • Jane's Patisserie on October 3, 2019 at 3:23 pm

      It would make quite a few – have a look at my carrot cake cupcakes. And you can, as long as you don’t make it too runny!



    • Hollie on June 10, 2020 at 6:17 pm

      Hi Jane, could I use flaxseed to replace the eggs in this? Thank you x



    • Jane's Patisserie on June 11, 2020 at 11:50 am

      I haven’t tried that personally with this one, but it should work absolutely fine! x



    • Hollie on June 11, 2020 at 12:23 pm

      Would I just do 1 table spoon to 3 of water for each egg?x



    • Jane's Patisserie on June 11, 2020 at 2:27 pm

      Yes! x



  58. Jasmine on September 30, 2019 at 11:33 pm

    Hi jane, can i leave out the mixed spice or substitute it with something as i can’t have nutmeg and mixed spice contains it, thank you

  59. Stella Fotopoulou on September 26, 2019 at 11:10 am

    Hi Jane – does vegetable oil work instead of sunflower oil?
    Thanks,
    Stella

  60. Krina on August 16, 2019 at 3:00 pm

    Would you use 5 medium eggs instead of 4 large?

  61. L on August 16, 2019 at 10:14 am

    How many medium eggs would you use for this recipe?

  62. Nikki on May 16, 2019 at 1:21 pm

    Hi Jane, I love this recipe and have decided to do it as the base layer for my three teir wedding cake. You’re recipes have convinced me I’m a professional baker! Can you tell me how you would alter the recipe for 12 inch cake tins please? I have 2 tins but they’re quite deep. Thanks so much!

    • Jane's Patisserie on May 16, 2019 at 4:47 pm

      Awh that’s amazing! Technically for the same depth of cake, you need to use 2.3x the original recipe. I will say though, the cake will be extremely soft so might not be the best if covering in any way such as with fondant, and I would also recommend baking at 140C Fan and for a much longer time to keep it moist and help it bake flat!



    • Nikki on May 21, 2019 at 8:16 pm

      Thanks for getting back to me! Is there a recipe you would recommend as the bottom layer? I have cake rods if that helps?



    • Jane's Patisserie on May 21, 2019 at 8:23 pm

      Don’t get me wrong you can definitely still try it, but it would need VERY good dowelling haha!



  63. Dani on April 10, 2019 at 1:24 am

    Made this cake for mother’s day and my family will not stop talking about it! Thank you for the amazing recipe, you’ve given hope to a once useless baker!

    • Sarah McHugh on April 29, 2020 at 1:59 pm

      Hey Jane I only currently have dark brown or normal sugar what one do you suggest. Love your website 😍



    • Jane's Patisserie on April 29, 2020 at 7:25 pm

      Ah thank you! Do you mean granulated or caster for the normal sugar? I would use either caster sugar or dark brown!



  64. Angie on March 26, 2019 at 7:39 pm

    Hi Jane,
    Can you make the cake in advance & wrap in cling film like the maderia?. Then fill it with buttercream when ready. I usually do this 2 days in advance.

    • Jane's Patisserie on March 26, 2019 at 8:39 pm

      Carrot cake is very very different to madeira, and is usually quite hard to wrap because of the moisture content. If I’ve ever made a carrot cake in advance, I’ve kept it in the fridge and it’s been fine!



  65. Hannah Underwood on February 3, 2019 at 1:05 pm

    Me and Luke baked this cake (Luke did most of the hard work I just finished it off at the end) It tastes delicious and can’t wait to watch him eat it

  66. maura wall on January 14, 2019 at 9:34 pm

    I would like to make this but if I made in a loaf tin, what size would i use and for how long to cook

  67. Bec on January 13, 2019 at 10:22 pm

    Just made this and it is perfect! Followed the recipe exactly and couldn’t have asked for better. Noone else in our house likes carrot cake so it’s all mine 😁

  68. Lizziestrawbs on September 18, 2018 at 4:27 pm

    How do i do this without the nuts and what do i substitute the nuts in the cake with?

    • Jane's Patisserie on September 19, 2018 at 9:28 am

      Either raisins, or just leave them out! x



  69. Laura on September 11, 2018 at 3:24 pm

    Hiya jane would you be able to bake this in a loaf tin to make a loaf cake?

  70. Clare W on September 8, 2018 at 1:22 pm

    Hi Jane, what quantities would you use for a three layer cake? I’ve guessed using your drip cake recipes as a guide but I’m not convinced I’ve done it right 😬

    • Jane's Patisserie on September 9, 2018 at 9:24 am

      If you wanted the same depth of sponges as in this recipe, you basically need to add another 1/2 on for the third tin. As it’s a carrot cake and not a victoria sponge style, it works slightly differently to those other recipes.



    • Clare W on September 9, 2018 at 2:02 pm

      Brilliant, thank you. The quantity of sunflower oil was throwing me out 🤦‍♀️ I’ll find out this afternoon if I’ve done it right when I get to taste the cake xx



    • Helena Mann on August 22, 2019 at 11:54 am

      Heya – so is it that you add another 1/2 to all the ingredients to do a 3 layer cake ? i.e. 412g of flour rather than 275g or am I getting confused? Thank youu



  71. K on August 23, 2018 at 7:32 pm

    Hi, do you by any chance have a cheese cream frosting recipe to go with this and would you pipe it?

    • Jane's Patisserie on August 24, 2018 at 9:15 am

      There’s one on my Red Velvet Cake recipe x



  72. Chantelle on April 21, 2018 at 9:38 pm

    Would
    This be ok in two 7” pans?? X

    • Jane's Patisserie on April 22, 2018 at 9:13 am

      Yes it would! Might take a little longer to bake! x



    • Lesley Pugh on July 31, 2020 at 6:31 am

      Hi Jane, love you blog! Can you freeze this cake? Thanks in advance!



    • Jane's Patisserie on July 31, 2020 at 9:35 am

      Yes you can!! X



  73. Carrot Cake Cheesecake! - Jane's Patisserie on April 1, 2018 at 10:16 am

    […] Frosting, but a lot more epic. Like, so much more. The Cake recipe is basically half of my actual Carrot Cake, as I adore it so much. I only needed one layer, hence the halving, but I just adore […]

  74. Carrot Cake Traybake! - Jane's Patisserie on March 28, 2018 at 2:38 am

    […] get that, and I accept that, and to be honest… I love carrot cake. I based this recipe on my Carrot Cake recipe, and its just so good! Not trying to blow my own trumpet of […]

  75. Sophia on March 6, 2018 at 9:43 pm

    Hi Jane this is my ultimate fave recipe for carrot cake but was wondering can you use the same recipe for cupcakes too? Xxx

    • Jane's Patisserie on March 7, 2018 at 9:50 am

      Hiya! You can indeed! I do have a carrot cake cupcake recipe which you can use which is ever so slightly different, but you can easily just use this one as well! xx



  76. Ola on December 23, 2017 at 5:46 pm

    Hi Jane, do you grate carrots on fine or coatse grater? Last time I did coarse, now thinking wherher to try fine, do you think it’ll make a difference?

    • Jane's Patisserie on December 24, 2017 at 8:30 am

      I just do it on a standard grating size, so not that fine.



  77. Mariam on November 29, 2017 at 12:25 am

    HI can i add cream cheese for the frosting snd how much

    • Jane's Patisserie on November 30, 2017 at 8:15 am

      Take a look at my red velvet cake post!



  78. Mariam on November 23, 2017 at 8:06 am

    Hi Jane
    Is it cinnamon n ginger powder to add

  79. Nicola on November 8, 2017 at 12:39 pm

    Will this recipe be ok for stacking and icing? x

    • Jane's Patisserie on November 8, 2017 at 6:19 pm

      It is extremely soft and delicious, but it’s worth a try, but I can’t guarantee it’ll be solid enough? x



  80. Ola on September 25, 2017 at 4:57 pm

    Brilliant cake, turned out perfect! I omitted orange zest, and only kept cinnamon to flavour it to suit my children ‘s taste and it was amazing! Too bad I liked it too, the scales won’t be happy 😉

  81. Anna Gael Co-Alivia on September 22, 2017 at 8:14 am

    Hi jane. What can I use to substitute sunflower oil? Thanks ?

    • Jane's Patisserie on September 22, 2017 at 9:53 am

      Can I ask why you want to substitute it? It’s quite an important part of the recipe. ?



    • Ola on September 25, 2017 at 4:58 pm

      Try a different oil? Canola or vegetable?



  82. Ali on April 12, 2017 at 7:22 pm

    Hi Jane, would it be possible to use caster sugar in this recipe rather than light brown sugar? thank you

    • Jane's Patisserie on April 12, 2017 at 7:59 pm

      You could, it just might change the flavour/texture ever so slightly!



    • Ali on April 14, 2017 at 4:44 pm

      Thank you I made the carrot cake and it was lovely. Luckily I had some light brown sugar in my cupboard xx



  83. Maura on May 4, 2016 at 10:21 am

    Jane, i am not a fan of round cakes, would it fit in one 2lb loaf tin, Also i have a problem when making carrot cake, it turns out very crumbly Any reason this is happending.

    • Jane's Patisserie on May 4, 2016 at 12:54 pm

      I wouldn’t know as this is designed to be baked in the tins stated. And probably because carrot cake can be really moist or you have overbaked it.



    • Maura on May 4, 2016 at 1:07 pm

      Ok thanks yes i usually leave it in 10 mins more then reguired as i am more afraid of it being under baked.



  84. abbiosbiston on August 14, 2015 at 7:41 pm

    Looks delicious! I put pineapple puree in my carrot cake!

  85. vvaidehi on August 11, 2015 at 5:28 am

    Hi Jane, I love your recipes but I am not able to try them out as I don’t eat eggs. Why don’t you post a couple of recipes without eggs for people like me?

  86. testaadriana on August 10, 2015 at 5:33 pm

    Awesome… I’m trying it REALLY soon. Thank you!

    • Jane's Patisserie on August 10, 2015 at 7:05 pm

      Awwwh yay! Let me know how it goes! ☺️



  87. Gen on August 10, 2015 at 2:14 pm

    Carrot cake is my absolute favourite and your pics make me tummy-rumbling hungry!

    • Jane's Patisserie on August 10, 2015 at 4:07 pm

      Haha thank you! But sorry about that ?



    • Gen on August 10, 2015 at 4:13 pm

      No no, I enjoy food porn!



    • Jane's Patisserie on August 10, 2015 at 4:13 pm

      Hah I like your style ?



  88. Gingerbread Jenn on August 10, 2015 at 1:58 pm

    Carrot cake is one of my favourites, so this looks absolutely great!

    • Jane's Patisserie on August 10, 2015 at 4:07 pm

      Thanks Jenn! It’s so utterly delicious isn’t it ☺️



  89. thesnowwoman on August 10, 2015 at 12:38 pm

    I love carrot cake and this one looks amazing.

  90. Pistachios on August 10, 2015 at 11:53 am

    I use very similar ingredients in my carrot cake, but never thought to add in orange zest. I might give that a try next time!

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