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.

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70 comments

  1. 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

  2. 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

  3. 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

  4. 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!

    1. 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!

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

  5. 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!

  6. 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.

    1. 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!

  7. 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

  8. 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 😁

  9. 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 😬

    1. 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.

    2. 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

    3. 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

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

  11. 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?

  12. 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 😉

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

  13. 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.

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

  14. 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?

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