Carrot Cake

Name: Carrot Cake
Total time: 2 h 3 min
Yield: 4 servings
Ingredients: 5 g Unsalted butter, for greasing; 200 g Carrots; 175 g Caster sugar; 150 ml Sunflower oil; 3 piece Egg; 175 g Plain flour; 1 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 1 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 1 pinch Salt; 50 g Unsalted butter, for the frosting; 200 g Full-fat cream cheese; 100 g Icing sugar; 1 tsp Vanilla extract

2 hr 3 min · 10 min active · makes ~1.25 kg · Easy

Moist carrot cake with warm nutmeg spice and tangy cream cheese frosting, baked with bicarbonate of soda for tender crumb.

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Carrot Cake

Moist carrot cake with warm nutmeg spice and tangy cream cheese frosting, baked with bicarbonate of soda for tender crumb.

See more →

TOTAL TIME

2 hr 3 min

ACTIVE TIME

10 min

QUANTITY

~1.25 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/14

Tools0/16

Ingredients

0/14 gathered · 4 servings

for greasing55g

200g

175g

150ml

3piece

175g

1tsp

0.5tsp

1tsp

0.5tsp

1pinch

200g

100g

1tsp

#	Quantity	Notes	State
1	55g	for greasing	—
2	200g	—	—
3	175g	—	—
4	150ml	—	—
5	3piece	—	—
6	175g	—	—
7	1tsp	—	—
8	0.5tsp	—	—
9	1tsp	—	—
10	0.5tsp	—	—
11	1pinch	—	—
12	200g	—	—
13	100g	—	—
14	1tsp	—	—

Tools

18 items

Procedure

30 steps

1 of 30

Turn the oven on to 180 °C and leave it to come up to temperature.

180°C

⏱ 10 min

2 of 30

Brush the inside of the cake tin all over with a little butter to grease it.

Unsalted butter · 5 g

⏱ 20s

3 of 30

Line the base and sides of the greased tin with baking paper.

⏱ 1 min

4 of 30

Peel the carrots with a peeler, discarding the skins.

Carrots · 200 g

⏱ 1 min

ResultPeeled carrots

5 of 30

Grate the peeled carrots on the coarse side of the box grater directly into the large mixing bowl.

Peeled carrots · step 4

⏱ 1 min 30s

ResultGrated Carrots

6 of 30

Add the caster sugar to the bowl with the grated carrot.

Caster sugar · 175 g

⏱ 5s

ResultGrated carrots and caster sugar

7 of 30

Pour the sunflower oil into the bowl.

Sunflower oil · 150 ml

⏱ 5s

ResultGrated carrots and caster sugar and sunflower oil

8 of 30

Crack the eggs one at a time into the bowl, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultEgg and grated carrot mixture

9 of 30

Whisk the eggs, oil, sugar and carrot together until the mixture is thoroughly combined and slightly thickened.

⏱ 1 min

ResultWet carrot mixture

10 of 30

Add the plain flour to the wet carrot mixture.

Plain flour · 175 g

⏱ 5s

ResultWet carrot mixture and plain flour

11 of 30

Add the baking powder to the bowl.

Baking powder · 1 tsp

⏱ 5s

ResultWet carrot mixture and plain flour and baking powder

12 of 30

Add the bicarbonate of soda to the bowl.

Bicarbonate of soda · 0.5 tsp

⏱ 5s

ResultPlain flour and wet carrot mixture

13 of 30

Add the ground cinnamon to the bowl.

Ground cinnamon · 1 tsp

⏱ 5s

ResultPlain flour and wet carrot mixture

14 of 30

Add the ground nutmeg to the bowl.

Ground nutmeg · 0.5 tsp

⏱ 5s

ResultPlain flour and wet carrot mixture

15 of 30

Add the pinch of salt to the bowl.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and wet carrot mixture

16 of 30

Fold everything together with a wooden spoon until no streaks of flour remain, being careful not to overmix.

⏱ 1 min

ResultCarrot cake batter

17 of 30

Pour the carrot cake batter into the lined tin and spread it level with the back of the spoon.

Carrot cake batter · step 16

⏱ 10s

ResultCarrot cake batter

18 of 30

Using oven gloves, place the tin in the oven.

⏱ 15s

ResultCarrot cake batter

19 of 30

Bake until a skewer inserted into the centre comes out clean.

180°C

⏱ 40 min

ResultBaked carrot cake

20 of 30

Using oven gloves, lift the tin out of the oven and set it on a wire rack.

⏱ 15s

ResultBaked carrot cake

21 of 30

Leave the cake to cool in the tin for 10 minutes.

⏱ 10 min

ResultPartly cooled carrot cake

22 of 30

Run a palette knife around the edge of the tin, invert the cake onto the wire rack and peel away the baking paper.

Partly cooled carrot cake · step 21

⏱ 20s

ResultTurned-out carrot cake

23 of 30

Leave the cake on the rack until it is completely cold before frosting.

⏱ 1 hr

ResultCooled carrot cakeused in step 29

24 of 30

Put the butter into a medium bowl, making sure it is at room temperature and soft.

Unsalted butter · 50 g

⏱ 5s

ResultUnsalted butter

25 of 30

Add the full-fat cream cheese to the bowl with the butter.

Full-fat cream cheese · 200 g

⏱ 5s

ResultUnsalted butter and full-fat cream cheese

26 of 30

Sift the icing sugar into the bowl over the butter and cream cheese.

Icing sugar · 100 g

⏱ 5s

ResultUnsalted butter and full-fat cream cheese and icing sugar

27 of 30

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultFull-fat cream cheese mixture

28 of 30

Beat everything together vigorously until the frosting is smooth, light and fluffy with no lumps.

⏱ 1 min 30s

ResultCream cheese frostingused in step 30

29 of 30

Lift the cooled carrot cake onto a cake stand.

Cooled carrot cake · step 23

⏱ 10s

ResultCooled carrot cake

30 of 30

Spoon the cream cheese frosting onto the top of the cake and spread it in generous swoops with a palette knife, letting it fall softly over the edges. Keep any left over covered in the fridge and eat within 3 days.

Cream cheese frosting · step 28

⏱ 1 min

ResultCarrot Cake

Total Time2 hr 3 min

#	Product	Tool	Action
1	—	180°C	Turn the oven on to 180 °C and leave it to come up to temperature.⏱ 10 min
2	5 g		Brush the inside of the cake tin all over with a little butter to grease it.⏱ 20s
3	—		Line the base and sides of the greased tin with baking paper.⏱ 1 min
4	200 g		Peel the carrots with a peeler, discarding the skins.⏱ 1 minResultPeeled carrots
5	Peeled carrotsstep 4		Grate the peeled carrots on the coarse side of the box grater directly into the large mixing bowl.⏱ 1 min 30sResultGrated Carrots
6	175 g		Add the caster sugar to the bowl with the grated carrot.⏱ 5sResultGrated carrots and caster sugar
7	150 ml		Pour the sunflower oil into the bowl.⏱ 5sResultGrated carrots and caster sugar and sunflower oil
8	3 piece		Crack the eggs one at a time into the bowl, discarding the shells.⏱ 15sResultEgg and grated carrot mixture
9	—		Whisk the eggs, oil, sugar and carrot together until the mixture is thoroughly combined and slightly thickened.⏱ 1 minResultWet carrot mixture
10	175 g		Add the plain flour to the wet carrot mixture.⏱ 5sResultWet carrot mixture and plain flour
11	1 tsp		Add the baking powder to the bowl.⏱ 5sResultWet carrot mixture and plain flour and baking powder
12	0.5 tsp		Add the bicarbonate of soda to the bowl.⏱ 5sResultPlain flour and wet carrot mixture
13	1 tsp		Add the ground cinnamon to the bowl.⏱ 5sResultPlain flour and wet carrot mixture
14	0.5 tsp		Add the ground nutmeg to the bowl.⏱ 5sResultPlain flour and wet carrot mixture
15	1 pinch		Add the pinch of salt to the bowl.⏱ 5sResultPlain flour and wet carrot mixture
16	—		Fold everything together with a wooden spoon until no streaks of flour remain, being careful not to overmix.⏱ 1 minResultCarrot cake batter
17	Carrot cake batterstep 16		Pour the carrot cake batter into the lined tin and spread it level with the back of the spoon.⏱ 10sResultCarrot cake batter
18	—		Using oven gloves, place the tin in the oven.⏱ 15sResultCarrot cake batter
19	—	180°C	Bake until a skewer inserted into the centre comes out clean.⏱ 40 minResultBaked carrot cake
20	—		Using oven gloves, lift the tin out of the oven and set it on a wire rack.⏱ 15sResultBaked carrot cake
21	—		Leave the cake to cool in the tin for 10 minutes.⏱ 10 minResultPartly cooled carrot cake
22	Partly cooled carrot cakestep 21		Run a palette knife around the edge of the tin, invert the cake onto the wire rack and peel away the baking paper.⏱ 20sResultTurned-out carrot cake
23	—		Leave the cake on the rack until it is completely cold before frosting.⏱ 1 hrResultCooled carrot cakeused in step 29
24	50 g		Put the butter into a medium bowl, making sure it is at room temperature and soft.⏱ 5sResultUnsalted butter
25	200 g		Add the full-fat cream cheese to the bowl with the butter.⏱ 5sResultUnsalted butter and full-fat cream cheese
26	100 g		Sift the icing sugar into the bowl over the butter and cream cheese.⏱ 5sResultUnsalted butter and full-fat cream cheese and icing sugar
27	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultFull-fat cream cheese mixture
28	—		Beat everything together vigorously until the frosting is smooth, light and fluffy with no lumps.⏱ 1 min 30sResultCream cheese frostingused in step 30
29	Cooled carrot cakestep 23		Lift the cooled carrot cake onto a cake stand.⏱ 10sResultCooled carrot cake
30	Cream cheese frostingstep 28		Spoon the cream cheese frosting onto the top of the cake and spread it in generous swoops with a palette knife, letting it fall softly over the edges. Keep any left over covered in the fridge and eat within 3 days.⏱ 1 minResultCarrot Cake
Total Time			2 hr 3 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 93% ingredients covered

Nutrient	Per serving
	1,080kcal
	13g
	67g
	23g
	110g
	72g
	3g
	434mg

Ingredients0/14

Tools0/16

Recipe

Carrot Cake

Moist carrot cake with warm nutmeg spice and tangy cream cheese frosting, baked with bicarbonate of soda for tender crumb.

What you’ll doYou will grate carrots into a bowl with sugar and oil, whisk in eggs, fold in flour and spices, then bake. While the cake cools completely in and out of its tin, you will beat softened butter, cream cheese, icing sugar and vanilla into frosting. Once cold, you will turn the cake out onto a stand and spread the frosting over the top and sides.

Serves4

Total2 hr 3 min

LevelEasy

Ingredients

Unsalted butter, for greasing55 g
Carrots200 g
Caster sugar175 g
Sunflower oil150 ml
Egg3 piece
Plain flour175 g
Baking powder1 tsp
Bicarbonate of soda0.5 tsp
Ground cinnamon1 tsp
Ground nutmeg0.5 tsp
Salt1 pinch
Full-fat cream cheese200 g
Icing sugar100 g
Vanilla extract1 tsp

Tools

20 cm round cake tinSpoonLarge mixing bowlOvenCake standPalette knifeMedium bowlWire rackSkewerWhiskWooden spoonBox graterBrushBaking paperPeelerOven gloveChopping boardSkewers

Method

Turn the oven on to 180 °C and leave it to come up to temperature.

180°C10 minOven

Brush the inside of the cake tin all over with a little butter to grease it.

20s20 cm round cake tin, BrushUnsalted butter · 5 g

Line the base and sides of the greased tin with baking paper.

1 min20 cm round cake tin, Baking paper

Peel the carrots with a peeler, discarding the skins.

1 minChopping board, PeelerCarrots · 200 g

Grate the peeled carrots on the coarse side of the box grater directly into the large mixing bowl.

1 min 30sLarge mixing bowl, Box graterPeeled carrots · step 4

Add the caster sugar to the bowl with the grated carrot.

5sLarge mixing bowlCaster sugar · 175 g

Pour the sunflower oil into the bowl.

5sLarge mixing bowlSunflower oil · 150 ml

Crack the eggs one at a time into the bowl, discarding the shells.

15sLarge mixing bowlEgg · 3 piece

Whisk the eggs, oil, sugar and carrot together until the mixture is thoroughly combined and slightly thickened.

1 minLarge mixing bowl, Whisk

Add the plain flour to the wet carrot mixture.

5sLarge mixing bowlPlain flour · 175 g

Add the baking powder to the bowl.

5sLarge mixing bowlBaking powder · 1 tsp

Add the bicarbonate of soda to the bowl.

5sLarge mixing bowlBicarbonate of soda · 0.5 tsp

Add the ground cinnamon to the bowl.

5sLarge mixing bowlGround cinnamon · 1 tsp

Add the ground nutmeg to the bowl.

5sLarge mixing bowlGround nutmeg · 0.5 tsp

Add the pinch of salt to the bowl.

5sLarge mixing bowlSalt · 1 pinch

Fold everything together with a wooden spoon until no streaks of flour remain, being careful not to overmix.

1 minLarge mixing bowl, Wooden spoon

Pour the carrot cake batter into the lined tin and spread it level with the back of the spoon.

10s20 cm round cake tin, SpoonCarrot cake batter · step 16

Using oven gloves, place the tin in the oven.

15s20 cm round cake tin, Oven, Oven glove

Bake until a skewer inserted into the centre comes out clean.

180°C40 min20 cm round cake tin, Oven, Skewers

Using oven gloves, lift the tin out of the oven and set it on a wire rack.

15s20 cm round cake tin, Oven, Oven glove

Leave the cake to cool in the tin for 10 minutes.

10 min20 cm round cake tin

Run a palette knife around the edge of the tin, invert the cake onto the wire rack and peel away the baking paper.

20sWire rack, Palette knifePartly cooled carrot cake · step 21

Leave the cake on the rack until it is completely cold before frosting.

Result · Cooled carrot cake · used in step 29

1 hrWire rack

Put the butter into a medium bowl, making sure it is at room temperature and soft.

5sMedium bowlUnsalted butter · 50 g

Add the full-fat cream cheese to the bowl with the butter.

5sMedium bowlFull-fat cream cheese · 200 g

Sift the icing sugar into the bowl over the butter and cream cheese.

5sMedium bowlIcing sugar · 100 g

Add the vanilla extract to the bowl.

5sMedium bowlVanilla extract · 1 tsp

Beat everything together vigorously until the frosting is smooth, light and fluffy with no lumps.

Result · Cream cheese frosting · used in step 30

1 min 30sMedium bowl, Whisk

Lift the cooled carrot cake onto a cake stand.

10sCake standCooled carrot cake · step 23

Result · Carrot Cake

1 minCake stand, Palette knifeCream cheese frosting · step 28

Printed 6 October 2026