The Best Carrot Cake Recipe

I am not just saying this, but this literally is the best-ever carrot recipe and I have tried a few. And with this recipe I think that I have finally cracked it as this recipe is full of flavour and moist without being mushy. Not too sweet and with a lovely crunch, this carrot cake is very easy to make and a definite crowd pleaser! And topped with a cream cheese frosting it simple delicious and it's really hard to say no to a second slice. This carrot cake recipe was a hit with my husband and my little lady that's for sure. You can also make changes to the recipes which can make such as difference, try replacing the carrot with beetroot and add orange zest for a delicious refreshing taste. 

To make the best-ever carrot cake you'll need:

250 ml sunflower oil
4 large eggs
225 g light muscovado sugar
200 g carrots, coarsly grated
300 g self-raising flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground ginger
75 g walnuts, chopped


1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment. 

2. Put the oil, eggs, and sugar intoa large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. 

3. Then fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended. 

4. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown. Transfer to a wire rack to cool. 

5. Decorate with cream cheese frosting and sprinkle chopped walnuts on the top. Boom. The best-ever tasting carrot cake. 


  1. That carrot cake looks so yummy, could just eat it right now!

    Kate xx

  2. I'm not the biggest fan of carrot cake but I'll definitely have to show my nan this recipe x

    1. Oh really, that's a shame. I'm sure your nan will love this one.

  3. This made me hungry, it looks so delicious!