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Carrot Cake!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

75 Comments

  • Emma Allen
    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

    Reply
    • Jane's Patisserie
      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!

  • Jen C
    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.

    Reply
  • karen
    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

    Reply
  • Heather
    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

    Reply
  • Sam
    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

    Reply
    • Jane's Patisserie
      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!

  • Jasmine
    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

    Reply
  • Stella Fotopoulou
    September 26, 2019 at 11:10 am

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

    Reply
  • Krina
    August 16, 2019 at 3:00 pm

    Would you use 5 medium eggs instead of 4 large?

    Reply
  • L
    August 16, 2019 at 10:14 am

    How many medium eggs would you use for this recipe?

    Reply
  • Nikki
    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!

    Reply
    • Jane's Patisserie
      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
      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
      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!

  • Dani
    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!

    Reply
  • Angie
    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.

    Reply
    • Jane's Patisserie
      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!

  • Hannah Underwood
    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

    Reply
  • maura wall
    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

    Reply
  • Bec
    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 😁

    Reply
  • Lizziestrawbs
    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?

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

      Either raisins, or just leave them out! x

  • Laura
    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?

    Reply
  • Clare W
    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 😬

    Reply
    • Jane's Patisserie
      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
      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
      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

  • K
    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?

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

      There’s one on my Red Velvet Cake recipe x

  • Chantelle
    April 21, 2018 at 9:38 pm

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

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

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

  • […] 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 […]

    Reply
  • […] 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 […]

    Reply
  • Sophia
    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

    Reply
    • Jane's Patisserie
      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

  • Ola
    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?

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

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

  • Mariam
    November 29, 2017 at 12:25 am

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

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

      Take a look at my red velvet cake post!

  • Mariam
    November 23, 2017 at 8:06 am

    Hi Jane
    Is it cinnamon n ginger powder to add

    Reply
  • Nicola
    November 8, 2017 at 12:39 pm

    Will this recipe be ok for stacking and icing? x

    Reply
    • Jane's Patisserie
      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

  • Ola
    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 😉

    Reply
  • Anna Gael Co-Alivia
    September 22, 2017 at 8:14 am

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

    Reply
    • Jane's Patisserie
      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
      September 25, 2017 at 4:58 pm

      Try a different oil? Canola or vegetable?

  • Ali
    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

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

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

    • Ali
      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

  • Maura
    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.

    Reply
    • Jane's Patisserie
      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
      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.

  • abbiosbiston
    August 14, 2015 at 7:41 pm

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

    Reply
  • vvaidehi
    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?

    Reply
  • testaadriana
    August 10, 2015 at 5:33 pm

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

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

      Awwwh yay! Let me know how it goes! ☺️

  • Gen
    August 10, 2015 at 2:14 pm

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

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

      Haha thank you! But sorry about that ?

    • Gen
      August 10, 2015 at 4:13 pm

      No no, I enjoy food porn!

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

      Hah I like your style ?

  • Gingerbread Jenn
    August 10, 2015 at 1:58 pm

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

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

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

  • thesnowwoman
    August 10, 2015 at 12:38 pm

    I love carrot cake and this one looks amazing.

    Reply
  • Pistachios
    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!

    Reply

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