The Best Carrot Cake

The recipe, step by step

This really is one of my favourite carrot cakes: incredibly moist, warmly spiced and packed with freshly grated carrots, apple, coconut, plump raisins and pecans, all finished with a smooth cream cheese frosting.

The combination of carrot and apple keeps the crumb beautifully soft, while cinnamon, ginger and nutmeg give the cake plenty of warmth without overpowering it. I also soak the raisins before adding them, so they stay plump and juicy rather than drawing moisture from the cake as it bakes.

It is especially good for Easter, but there is absolutely no reason to save it for spring. The recipe makes an impressive three-layer 20 cm / 8-inch cake, although you can also bake it as a two-layer cake, traybake or cupcakes.

The cream cheese frosting is every bit as important as the sponge. Use full-fat cream cheese rather than a spread or low-fat version, and make sure the cream cheese and butter are at room temperature before you begin. For more help getting the consistency just right, have a look at my Cream Cheese Frosting recipe.

Recipe Highlights

• Ease: Easy, although a little patience is needed when assembling and frosting the layers.
• Taste: Warm cinnamon, ginger and nutmeg with sweet carrots, apple, raisins and a light lemon note.
• Texture: Exceptionally moist, soft cake with plump raisins, crunchy nuts and silky cream cheese frosting.
• Serving: Lovely with a cup of tea or coffee. You can also serve the unfrosted sponge with vanilla ice cream or some Lemon Curd folded through whipped cream.
• Quantity: 16 slices.
• Cake pans: Three 20 cm / 8-inch cake pans or two 23 cm / 10-inch cake pans.
• Preparation: 25 minutes.
• Baking: 35-40 minutes.
• Total: 1 hour.

Why You’ll Love This Carrot Cake

There is plenty going on in this cake, but everything has a purpose.

The carrots and apple bring moisture and natural sweetness, while the neutral oil keeps the sponge soft even after it has been refrigerated. Shredded coconut adds another layer of texture, and the raisins are soaked before baking so they remain plump and juicy.

Then there are the spices. Cinnamon does most of the work, with smaller amounts of ginger and nutmeg adding warmth in the background.

I also love the contrast between the soft cake and the pecans or walnuts. They are optional, so you can leave them out when you prefer, but they add a lovely crunch both inside the sponge and around the finished cake.

Finally, the cream cheese frosting balances everything with its slight tanginess. It is rich, but not in the same way as a traditional buttercream, making it particularly good with the spices and sweetness of the carrot cake.

Ingredients and Substitutions

Carrot Cake

• Raisins: Use 80 g raisins. WPRM also allows dried cranberries, and they are optional. Soaking them briefly in boiling water before adding them helps keep them plump during baking.
• Plain flour: Use 280 g plain or all-purpose flour to provide the main structure of the sponge.
• Shredded coconut: Use 50 g shredded coconut. It adds texture and helps create the moist crumb.
• Baking powder: Use 2 teaspoons baking powder to give the cake its lift.
• Fine sea salt: Use ½ teaspoon fine sea salt. It balances the sweetness and helps the spices, fruit and vanilla stand out more clearly.
• Cinnamon: Use 2 teaspoons ground cinnamon for the main warm spice flavour.
• Ginger: Use ¼ teaspoon ground ginger.
• Nutmeg: Use ¼ teaspoon freshly grated nutmeg.
• Pecans or walnuts: Use 80 g chopped pecans or walnuts, if you like. They are optional.
• Carrots: Use 350 g fresh carrots, finely grated.
• Apple: Use 240 g grated apple, approximately 2–3 apples.
• Neutral-tasting oil: Use 170 g vegetable or sunflower oil. Oil keeps the sponge particularly moist and soft.
• Caster sugar: Use 120 g caster sugar.
• Light brown sugar: Use 160 g light brown sugar. It adds sweetness together with a subtle caramel flavour.
• Lemon: Use half the juice and zest of an organic lemon, if you like. It is optional but brings some freshness to the cake.
• Eggs: Use 4 medium eggs, 200 g in total.

Cream Cheese Frosting

• Cream cheese: Use 400 g full-fat cream cheese at room temperature. Avoid cream cheese spread or low-fat varieties, which can give you a much softer frosting.
• Butter: Use 200 g butter at room temperature.
• Icing sugar: Use 600–800 g icing sugar / powdered sugar. Add enough to achieve the consistency and sweetness you prefer.
• Vanilla: 1 vanilla pod or ¼ teaspoon pure vanilla paste, optional.

Decoration

• Pecans or walnuts: Use up to 160 g chopped pecans or walnuts, if you like, to decorate the outside of the cake.
• Candied carrot curls: These are optional but make a particularly striking decoration. The complete recipe is included below.

Nigel recommends

Vanilla Bean Paste

Vanilla bean paste works beautifully in the cream cheese frosting, adding a rich, rounded vanilla flavour that complements the warm spices, carrots and apple.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

View in Shop My Kitchen → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make the Best Carrot Cake

Make the Cake

1. Prepare the oven and cake pans: Preheat the oven to 190°C / 170°C fan / 375°F / Gas 5. Line the bases of three 20 cm / 8-inch cake pans or two 23 cm / 10-inch cake pans with circles of baking parchment and spray the sides lightly with oil. Alternatively, line the sides with parchment as well.

2. Soak the raisins: Place the 80 g raisins in a small heatproof bowl and pour over just enough boiling water to cover them. Set aside while you prepare the remaining ingredients.

3. Combine the dry ingredients: In a medium mixing bowl, combine the 280 g flour, 50 g shredded coconut, 2 teaspoons baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ¼ teaspoon ginger and ¼ teaspoon nutmeg. Fold in the 350 g grated carrots, 240 g grated apple and 80 g chopped pecans or walnuts, if using, until just combined.

4. Mix the wet ingredients: In another bowl, whisk the 120 g caster sugar, 160 g light brown sugar, lemon juice and zest, if using, and 170 g neutral oil together until smooth. Add the 4 eggs and continue beating until the mixture becomes even smoother.

5. Finish the batter: Drain the raisins thoroughly, then add them along with the wet mixture to the bowl of dry ingredients. Whisk or fold carefully until everything is just combined. Avoid overmixing the batter.

6. Bake and cool: Divide the batter evenly between the prepared cake pans. Bake for 35–38 minutes, until a toothpick inserted into the centre comes out clean. Leave the cakes in their tins for 15–20 minutes, then carefully turn them out onto a cooling rack and allow them to cool completely. At this stage, the unfrosted layers can also be frozen for up to 2 months; thaw them in the refrigerator before frosting.

Make the Cream Cheese Frosting

7. Make the frosting: In a large mixing bowl, beat the 400 g cream cheese and 200 g butter together until completely smooth. An electric hand mixer or stand mixer makes this easier. Add approximately half of the 600–800 g icing sugar and beat until smooth, then add the vanilla, if using. Continue adding the remaining icing sugar until the frosting reaches your preferred consistency and becomes smooth and silky.

For more detail, see my Cream Cheese Frosting recipe.

Assemble the Cake

8. Assemble and decorate: Place the first cake layer on a serving plate or cake board and spread frosting over the top. Add the second layer and repeat, then add the final cake layer. Use the remaining frosting to cover the top and sides, smoothing it with a cake scraper. Decorate while the frosting is still soft. I like to use toasted pecans and candied carrot curls.

9. Bring to room temperature before serving: Store the finished cake in the refrigerator, then remove it approximately 1–2 hours before serving so it can come back towards room temperature.

Traybake and Cupcake Options

The existing recipe can also be made as a traybake or cupcakes, which is particularly handy when you don’t want to assemble and frost a layer cake.

Carrot Cake Traybake

Use half of the main recipe for a 20 cm / 8-inch square pan.

Bake at 190°C / 170°C fan / 375°F / Gas 5 for 26–30 minutes.

Cool completely before adding the cream cheese frosting.

Large Carrot Cake Cupcakes

The full recipe makes 12 large cupcakes using cases approximately 6 cm across the base × 4.5 cm high.

Bake at 190°C / 170°C fan / 375°F / Gas 5 for 30 minutes.

Regular Carrot Cake Cupcakes

The full recipe makes 24 regular cupcakes using cases approximately 5 cm across the base × 4 cm high.

Bake at 190°C / 170°C fan / 375°F / Gas 5 for 16–20 minutes.

Variations

Change the Dried Fruit

Instead of raisins, try:

• Currants
• Sultanas
• Medjool dates
• Dried cranberries
• Dried pineapple

I like to soak dried fruit briefly in boiling water before baking. This plumps it up and helps prevent it from drawing moisture from the cake.

Use Orange Instead of Lemon

Replace the lemon with grated orange zest and 1 tablespoon orange juice for a warmer citrus flavour.

Add Chocolate

Fold some chocolate chips into the batter for a chocolate variation.

Change the Nuts

Replace the pecans with:

• Walnuts
• Almonds
• Hazelnuts

Or simply leave the nuts out.

Change the Spices

Try adding or substituting:

• Cloves
• Cardamom
• Allspice

For a stronger ginger flavour, the existing recipe also suggests replacing the ground ginger with stem ginger.

Alternative Frostings to Try

Cream cheese frosting is the classic choice for carrot cake, but there are other options.

Classic Vanilla Buttercream

My Classic Vanilla Buttercream is the easiest alternative. It can also be flavoured or coloured to suit the occasion.

Chocolate Fudge Buttercream

Chocolate Fudge Buttercream brings a much richer flavour with melted chocolate and cocoa.

Swiss Meringue Buttercream

Swiss meringue buttercream is lighter and silkier than a traditional buttercream and holds its shape particularly well for decorating, although it takes a little more work to prepare.

Nigel’s Recipe Tips

Line the Cake Pans

I highly recommend lining at least the bases of your pans with baking parchment.

It makes removing these very moist cake layers much easier and reduces the chance of one sticking when you turn it out.

Don’t Overmix the Batter

Once the wet and dry ingredients come together, mix only until everything is evenly incorporated.

Overmixing can make the cake heavier rather than keeping that lovely soft crumb.

Soak the Raisins

Cover the raisins with boiling water while you make the rest of the batter.

Drain them thoroughly before adding them. It gives you plumper, softer raisins throughout the finished cake.

Finely Grate the Carrots

Finely grated carrot distributes much more evenly through the sponge than large, coarse pieces.

It also helps the carrot soften properly during the relatively short baking time.

Let the Cakes Cool Completely

Do not frost warm cake layers.

Even slightly warm cake can soften the cream cheese frosting and make assembling the layers much more difficult.

Trim Domed Cakes if Necessary

I do not normally find this cake produces an excessive dome, but ovens vary.

If necessary, use a long serrated knife to trim a pronounced dome from the cooled cake layers before stacking them.

Use Full-Fat Cream Cheese

This is particularly important for the frosting.

Avoid low-fat cream cheese or soft cream cheese spread. Their higher moisture content can make the frosting much more difficult to keep thick enough for a layer cake.

Decorate While the Frosting Is Soft

If you are coating the sides in chopped pecans or walnuts, add them before the frosting has had time to firm in the refrigerator.

The same applies when placing the candied carrot curls on top.

Serve at Room Temperature

The cake is stored chilled because of the cream cheese frosting, but I prefer the texture and flavour once it has had time to come back towards room temperature.

Remove it from the refrigerator approximately 1–2 hours before serving.

Frequently Asked Questions

What Size Cake Pans Should I Use?

Two options:

• Three 20 cm / 8-inch cake pans
• Two 23 cm / 10-inch cake pans

The full recipe serves approximately 16.

Can I Make Carrot Cake Ahead?

Yes.

You can make and frost the cake a day in advance, then keep it covered in the refrigerator.

Can I Freeze the Cake Layers?

Yes.

Once completely cool, wrap the unfrosted layers securely in cling film, place them in freezer bags and freeze for up to 2 months.

Thaw them overnight in the refrigerator before frosting.

Can I Freeze the Frosted Carrot Cake?

Although it is possible, I don’t recommend it.

The unfrosted sponge layers freeze particularly well, so I prefer freezing those and preparing the cream cheese frosting after they have thawed.

Why Is My Cream Cheese Frosting Runny?

One of the most common causes is using a soft cream cheese spread or low-fat cream cheese.

Use full-fat block-style cream cheese where available, keep to the WPRM quantities and make sure the cake itself is completely cool before frosting.

Can I Leave Out the Nuts?

Yes.

The 80 g nuts inside the cake and 160 g used for decoration are both optional.

Can I Leave Out the Raisins?

Yes. WPRM marks the raisins as optional.

You can also use dried cranberries instead.

Candied Carrot Curls

These candied carrot curls add a lovely bit of crunch and colour to the finished cake. They look impressive, but they are surprisingly simple to make.

Candied Carrot Curl Ingredients

• Carrots: Use 1–2 orange or yellow carrots, or a combination, peeled.
• Caster sugar: Use 200 g caster sugar.
• Water: Use 200 ml water.

How to Make Candied Carrot Curls

1. Prepare the syrup and carrot strips: Choose a saucepan with a wide base so the carrot strips can lie flat without curling up the sides. Bring the 200 g caster sugar and 200 ml water to the boil, stirring until the sugar has completely dissolved. Meanwhile, use a vegetable peeler to cut thin strips lengthways from the carrots. I discard the first couple of narrow outer strips and the final small pieces, using the wider strips from nearer the centre.

2. Simmer the carrots: Add the carrot strips to the syrup, reduce the heat to medium-low and simmer until very soft, approximately 15 minutes. Meanwhile, preheat the oven to 120°C / 110°C fan / 230°F / Gas ½ and line a baking tray with greaseproof paper.

3. Drain and bake: Drain the carrot strips in a strainer set over a heatproof bowl and leave them for approximately 5–8 minutes, until cool enough to handle. Arrange them in a single layer on the prepared baking tray and bake for 30–40 minutes, until tacky but no longer wet.

4. Shape the curls: Working fairly quickly while the strips are still pliable, spiral them one at a time around the handle of a wooden spoon. Leave each curl in place for a few seconds, then gently slide it off. If the strips become too hard before you have shaped them, return them to the oven for a few minutes to soften again.

5. Cool: Allow the carrot curls to cool completely before placing them on top of the cake. If you are not using them immediately, store them in an airtight container.

Candied Carrot Curl Timing

• Preparation: 5 minutes.
• Baking: 45 minutes.
• Cooling: 40 minutes.
• Total: 1 hour 30 minutes.
• Quantity: Enough to decorate 1 cake.

Tools You’ll Need

• Three 20 cm / 8-inch cake pans or two 23 cm / 10-inch pans
• Baking parchment
• Mixing bowls
• Electric hand mixer or stand mixer
• Fine grater
• Digital kitchen scales
• Silicone spatula
• Wire cooling rack
• Cake board or serving plate
• Cake scraper
• Long serrated knife
• Wide-based saucepan for the candied carrot curls
• Vegetable peeler
• Baking tray
• Wooden spoon

Storage and Freezing

Storing

Cover the frosted carrot cake tightly or place it in an airtight container and store it in the refrigerator.

The cake is best eaten within 4–5 days.

For the best flavour and texture, remove it from the refrigerator approximately 1 hour before serving so it can come back towards room temperature.

Make Ahead

This is a very good cake to prepare in advance.

You can assemble and frost it the day before serving and keep it covered in the refrigerator overnight.

Freezing

I don’t particularly recommend freezing the fully frosted cake.

Instead, allow the baked cake layers to cool completely, wrap each one securely in cling film and place them inside freezer bags.

Freeze the unfrosted layers for up to 2 months.

Defrost overnight in the refrigerator before assembling and frosting.

Nutrition

Nutrition per serving

Serving: One carrot cake slice.

Calories: 510.18 kcal · 26% DV
Total Fat: 28.6 g · 41% DV
Carbohydrates: 61.31 g · 24% DV
Sugars: 44.71 g · 50% DV
Protein: 4.71 g · 9% DV
Sodium: 198.05 mg · 10% DV
Fibre: 1.8 g · 6% DV

% Daily Values are based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary according to the ingredients, brands and portion sizes used.

A recipe worth keeping

Save this recipe for another day

Pin it to one of your boards and keep it close for the next time you are ready to cook or bake.

Save to Pinterest

Made it?

Share it from your kitchen

Save the recipe or share it with someone who would enjoy making it too.

Facebook Pinterest Email