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Best Ever Carrot Cake Recipe

Best-Ever Carrot Cake & How to Make Cream Cheese Frosting

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Hi Bold Bakers! Every baker needs a great carrot cake recipe and that’s exactly what I’ll show you this week. This cake is moist, delicious and the perfect springtime dessert. Plus, I’ll share my favorite cream cheese frosting recipe that will give you a perfect result anytime. So let’s get baking!

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4.7 from 13 reviews
Best-Ever Carrot Cake & How to Make Cream Cheese Frosting
 
Author:
Ingredients
  • Carrot Cake
  • 2 Cups(400g/14oz) caster sugar
  • 4 eggs
  • 1.65 cups (400ml/14oz) sunflower oil
  • 1 tsp vanilla essence
  • 2 ¾ Cups (400g/14oz) flour
  • 3 tsp baking powder
  • 1 tsp mixed spice
  • (400g/14oz) carrots (finely grated)
  • raisins
  • Cream Cheese Frosting:
  • 4 cups (1 lb 4 oz/600g) powdered sugar, sifted lightly to remove any lumps
  • 1 lb (16oz/480g) packages cream cheese, at room temperature
  • ½ cup (4oz/120g )unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
Instructions
  1. Whisk together sugar, eggs and oil until thick.
  2. Then add in flour, baking powder and cinnamon and mix gently
  3. Lastly, add in the grated carrots and raisins and mix in until well combined.
  4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins
  5. Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
  6. Leave to cool in tins for 10mins then turn onto a cooling rack.
  7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
  8. Decorate as desire.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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253 Comments

  1. Ash on September 19, 2017 at 9:07 pm

    Hi Gemma

    I’ve noticed that to make the cream cheese frosting, the icing sugar you printed here is 4 cups
    But the printed recipe in the youtube states 2 1/2 cups.
    Please clarify 🙂 thanks!

    • Gemma Stafford on September 20, 2017 at 2:16 am

      Hi Ash,
      I will need to go back to the YouTube one to check it out. Please follow the recipe as printed here.
      Thank you for being in touch,
      Gemma 🙂

  2. Ayushi Agarwal on September 18, 2017 at 1:49 am

    Hi Gemma, could i bake this one with whole wheat flour and not using whole eggs but only egg whites? Any precautions i should take?

    • Gemma Stafford on September 19, 2017 at 2:47 am

      Hi Ayushi,
      I would not use all whole wheat flour for this recipe, though if you can get spelt, it is a finer thing, and easier to use for cakes.
      Egg whites will be good as a leavening agent, and will give a good texture to the cake, but will not enrich it. I think I would have to try this recipe, with your subs, to see how it would work, I am not convinced. Perhaps a mashed banana would add richness, without adding flavor! I really do not know,
      Gemma 🙂

  3. Pranita Naik on September 9, 2017 at 6:31 am

    Hi Gemma,
    Can u please tell me how much of this recipe is required for 100 kids. I want to prepare a sheet cake.

    • Gemma Stafford on September 10, 2017 at 6:54 am

      Wow! That is a lot of kids! I hope they are not all your own! 🙂 This is a big mix, and will serve about 12 generous portions. I think you will need to use a very large bowl, an industrial mixer if possible, and multiply this mix by about 8. If you can measure your ingredients on a digital scales, or one showing grams, this will be easy to do. I would do it for you if I knew which measurement system you use!
      Gemma 🙂
      Carrot Cake
      2 Cups(400g/14oz) caster sugar
      4 eggs
      1.65 cups (400ml/14oz) sunflower oil
      1 tsp vanilla essence
      2 ¾ Cups (400g/14oz) flour
      3 tsp baking powder
      1 tsp mixed spice
      (400g/14oz) carrots (finely grated)
      raisins
      Cream Cheese Frosting:
      4 cups (1 lb 4 oz/600g) powdered sugar, sifted lightly to remove any lumps
      1 lb (16oz/480g) packages cream cheese, at room temperature
      ½ cup (4oz/120g )unsalted butter, at room temperature
      1 tablespoon vanilla extract

  4. Eeman asim on September 7, 2017 at 5:16 am

    Hey Gemma,
    I’m making this cake tomorrow and I was wondering if I could use half brown sugar and have white???

    • Gemma Stafford on September 7, 2017 at 8:31 am

      Hi there,
      Yes, there is a little difference, but you will not notice it in the bake
      Gemma 🙂

  5. Judy Tolentino Pazon on September 4, 2017 at 11:47 am

    hello gemma! fan here from the philippines! i have a question. what is mixed spice? <3

    • Gemma Stafford on September 4, 2017 at 5:49 pm

      Hi Judy,

      Mixed spice is a mix of cinnamon, cloves, all spice etc. You can make your own for just replace it with ground cinnamon. That will work well 🙂

  6. Marietty on September 3, 2017 at 8:08 am

    Hi Gemma! I’m planning to bake this cake tomorrow on a 7″ tin, since that’s the cake tin that I have. Would it be okay to have the ingredients in half? And, how long would it take for it to bake? Thank you!
    Big fan 😊

    • Gemma Stafford on September 3, 2017 at 11:04 am

      Hi there,
      Yes, it will be perfectly fine to halve the ingredients. write the recipe out, or print it, then make the changes to it to prevent getting it wrong.
      The baking time will be different, but you will need to judge it. If it is a shallow tin then it will be quicker than a deep one, but the temperature will remain the same. Bake it for 25 minutes, then test it, it should feel firm to the touch when baked. It is a learning curve!
      Gemma 🙂

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