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Carrot Cake

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This carrot cake recipe is not only easy but produces a very moist carrot cake that makes it an absolute winner. I made it in two round cake pans but I’m sure you could use it for carrot cake muffins as well! So here you go, the perfect recipe to make carrot cake from scratch.








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Carrot Cake with Cream Cheese Icing Recipe

Carrot Cake

  • Author: Louise
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 double-layered cake 1x
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Description

The most perfect, moist and delicious classic carrot cake recipe with cream cheese icing.

Ingredients

Carrot Cake

  • 1 1/2 cups vegetable oil
  • 2 cups of brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons of vanilla essence
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups grated carrots
  • 1 cup chopped pecan nuts
  • 1/2 cup raisins

Cream Cheese Icing

  • 500g cream cheese
  • 2 cups icing sugar
  • 1 teaspoon vanilla essence
  • 100g butter softened
 
 
 

Instructions

  1. Preheat oven to 175°C. Grease two round baking tins or one 9 x 13 inch pan.
  2. In a large bowl, beat together the eggs, oil, sugar and vanilla essence.
  3. Sieve the flour, baking soda and baking powder into the bowl. Add the cinnamon and salt and beat together.
  4. Stir in the carrots, raisins and pecan nuts.
  5. Pour into the prepared pan/s
  6. bake at 175°C for 40-50 minutes (inserting a toothpick into the centre of the cake must come out clean)
  7. Cool the cake in the pan for 15 minutes before turning it out onto a wire cooling rack. Allow it to cool completely before icing.
Cream Cheese Icing
  1. Add all the ingredients into a bowl and mix until smooth and creamy. Ice the cooled cake and decorate with whole pecan nuts and dust with cinnamon.
 

Reader Interactions

Comments

  1. Brendan

    EX the raisins and this recipe is unbelievable. This is just my preference, I really don’t enjoy baking with raisins because I always find their flavour to be a little overpowering. I’m sure that this recipe will still be a winner if you enjoy using raisins…

  3. Wayne

    Hi, I baked this carrot cake for my Dad for Father’s day this year and it was the best and most moist cake Ive ever had. So proud of myself! I also removed the raisins, just dont like them, and added the juice and grated rind of one Orange which made it super moist. My family absolutely loved it. Will keep this recipe for ever and make this cake often. It’s my dad’s birthday this Sunday and I’m desperately looking for an Orange cake recipe. Please email me if you have one. Thanks for a super delicious and absolutely moist carrot cake! Yum!

  4. Wayne

    No problem, I actually used your carrot cake recipe for the Orange cake just added orange juice and rind, used white sugar instead of brown and took out half a cup of the oil. It was ok but not as moist as the carrot. The baking time should be reduced I think. Mmmm could use some of that carrot cake right about now, really best ever! Thanks!

    • Louise

      Hi Wayne

      Oh brilliant, how creative! I could SO do with that Carrot Cake right now too! Oh my goodness!! Thanks for the reminder hah hah! 🙂

  7. Simone

    Hi there
    What flour can i use as a substitiute for all purporse flour. Its not available where i live:(

    Thanks!

    ★★★★

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