Carrot Cake

add to your favouritesClick to add
Carrot Cake
to your Favourites...
Add Carrot Cake to Favourites

Carrot cake makes for a nice alternative to the classic vanilla sponge. It’s light and moist with a delicate hint of spice and its flavour gets better and better as you whittle it down during the course of its short life.


Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 8-10


  1. Heat the oven to 180°c.
  2. Place the sugars, eggs, oil and vanilla into a bowl. Whisk them together so there are no lumps of sugar and it turns creamy. the wet ingredients
  3. Sieve the flour, salt, baking powder and spices into another bowl and using a dry whisk, mix them together. the dry ingredients
  4. Peel the carrots and then grate them. the grated carrot
  5. Pour the egg, oil and sugar mixture into the dry ingredients and then mix them together so there are no lumps. Then stir in the carrot. the mixed wet ingredients
  6. Grease and line two 20cm sandwich cake tins with greaseproof paper. Pour the cake batter evenly into both the tins. the carrot cake batter in two cake tins
  7. Put the tins into the middle part of the oven and bake them for 30 minutes so they feel firm when touched on top and do not wobble in the middle.
  8. Remove the cakes from the tins and cool them on a wire rack until they have reached room temperature. the cooked carrot cakes
  9. Sieve the icing sugar into a bowl and add all the other icing ingredients. the ingredients for the icing
  10. Using a hand whisk or spoon beat the mixture until it is thick, light and creamy with no lumps remaining. the finished icing
  11. On your serving platter or cake stand or plate, place the first layer of cake. Spoon on about a third of the cream cheese frosting and spread it evenly over the top. the first layer of the cake with icing
  12. Put the second layer of carrot cake on top and spread a further third of the icing (half of what’s left) over the top. the second layer with icing on top
  13. Using a pallet knife or butter knife, frost the sides of the cake with the remaining icing and either smooth it down or texture the surface as we did. the cake, covered in icing
  14. Serve. a slice of the finished carrot cake
Back to top

Useful Information

Can it be frozen? Yes, up to 1 month.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 1 week.


- Try this recipe as cupcakes. It works great for kids birthday parties and weddings too!

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page