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You can’t beat a homemade Carrot Cake for those days when cake is a must (every day?!) Even baking novices will get impressive results with this easy recipe, which has all a few simple tips and tricks to guarantee success, every time.
When it comes to coffee and cake moments, Carrot Cake is definitely up there with one of my favourites.
Sharing this spicy, aromatic and warming cake with friends is one of life’s pleasures, and this is one I learned how to make as a child, back in the days when I couldn’t understand how carrots and cake went together. The nostalgia (and divine scent from the oven) gets with me every time!
To anyone who is a baking beginner: This is not beyond your skillset! Just take note of the few simple tips and tricks below and you’ll have a delicious and easy cake that’s worthy of sharing, selling or celebrating with.
I have dabbled with the cooking times and temperatures for this cake recipe and discovered the results are much better when we bake it low and slow (between 50-70 minutes), so make sure you leave time enough for this.
The consistency just wasn’t quite right when cooked higher, quicker.
Why is there only one layer?
This is the classic homemade British version of a Carrot Cake, and how I was taught to make this traditional cake.
It’s meant to be slightly denser than a light layer cake (although this one is plenty fluffy enough), and it can be made in a loaf tin as well as a round if you like. Making one layer makes this so much easier to make too!
I do sometimes add a Cream Cheese Frosting on top, like in these images, from time to time, but it’s delicious on its own too.
Why you’ll love this Easy Carrot Cake recipe
⭐️ Simple baking but impressive results
⭐️ Warming, delicate flavours and light, fluffy sponge
⭐️ Classic British favourite for all occasions
Top Tips
✅ To evenly distribute the raisins: Use 2 tbsp from the flour quantity to toss the raisins in before adding them into the cake mixture. This will help them to distribute evenly through the cake instead of sinking to the bottom.
✅ Use a 7″ round deep loose bottom tin. I like this one: Masterclass Cake Tin. (It’s also the same one I use for all cakes and cheesecakes to keep life simple.)
✅ Grease the tin very well with oil and line the base with baking paper or parchment like this one.
✅ This is a deep cake so we’re baking this low and slow (between 50-70 minutes). If the top of the cake is turning too dark, but the inside isn’t cooked, move it to the bottom oven shelf and/or cover with tin foil and continue to cook until the centre is cooked through.
✅ Allow cooling time: The cake should only be topped when completely cold.
Carrot Cake Ingredients
- Sugar – We’re using soft light brown sugar for flavour.
- Sunflower oil – This helps to give us a moist sponge. We’re using 200ml – or 180g if you don’t want to get your measuring jug out!
- Eggs – Lightly beaten. I use medium free range.
- Carrots – Start with 300g of whole unpeeled carrots, which should give us roughly 240g when peeled and grated.
- Raisins – See the tips above about tossing these in flour first.
- Orange – We’re using the zest for the cake flavour and additional for topping if you’d like.
- Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too.
- Bicarbonate of soda – Just a teaspoon (also known as baking soda).
- Ground cinnamon – Gives a delicate spice to the cake.
How to make Carrot Cake
1. Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined, as per the full recipe below.
2. Now take some flour from the measured amount and, in a bowl, coat the raisins well.
3. Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
4. Add the grated carrots, orange zest and coated raisins and stir well. Spoon into a well greased round tin.
Storing
Carrot Cake will last 3 days in an airtight container. There’s no need to refrigerate (unless you have added the cream cheese icing).
If you want to make this ahead of time, bake the cake, cool in the tin, turn out and wrap tightly in two layers of cling film (leaving the baking paper on). You can then store them for 3-4 days, adding the icing.
It will be fine if you add the filling and store it for 3 days, but the tip above is for absolutely optimal results!
FREEZING
If you’d like to freeze your Carrot Cake, do so BEFORE icing it. Follow the above steps for wrapping the cake before putting into the freezer. Defrost thoroughly before you ice.
More easy cake recipes…
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Coffee & Walnut Cake
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Sweet Things
Banana Cake {FOOLPROOF Recipe}
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Carrot Cake Recipe
Ingredients
- 200 g Soft light brown sugar
- 200 ml Sunflower oil, Or 180g (plus extra for greasing)
- 3 Large eggs, Lightly beaten
- 250 g Self-raising flour
- 125 g Raisins
- 1 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon
- 300 g Whole unpeeled carrots, 240g after peeling and grating
- 1 Large orange, Zest only
For the Topping:
- Cream cheese frosting
- 1 Large orange, Zest only
Instructions
- Pre-heat the oven to 170°C fan/190°C/375°F/Gas Mark 5.
- Make the cake batter: Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined.
- Now take 2 tbsps of flour from the measured amount, and in a small bowl use this to toss and coat the raisins well.
- Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
- Add the grated carrots, orange zest and coated raisins and stir well. Spoon into a well-greased 7in/18cm round tin.
- Time to bake: Bake for 50-70 minutes or until a skewer comes out clean. (NOTE: This is a deep cake, so it's cooked slowly at a low temperature. If the top of the cake is turning too dark, but the inside isn't cooked, move to the bottom oven shelf and/or cover with tin foil and continue to cook until the centre is cooked through.)
To decorate:
- Make up the cream cheese frosting as per the recipe linked above. Swirl onto the cake, and top with orange zest.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 24, 2025 and updated later to make improvements.
hi made carrott cake beautiful. swapped rasins for chopped walnuts very nice.
Great compliments. 🙂.
Made this for my book club this week. I was so happy with how it turned out and it got lots of compliments!
This cake is delicious, light and melts in your mouth.
This cake is light, soft and melts in your mouth! Will definitely be making it again.