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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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4.3 from 186 votes
Best Ever Carrot Cake Recipe
Best-Ever Carrot Cake & How to Make Cream Cheese Frosting
Author: Gemma Stafford
  • Carrot Cake
  • 2 Cups (400g/14oz) caster sugar
  • 4 eggs
  • 1.65 cups (400ml/14oz) sunflower oil
  • 1 tsp vanilla extract
  • 2 ¾ Cups (400g/14oz)all purpose/plain flour
  • 3 tsp baking powder
  • 1 tsp mixed spice or cinnamon
  • (400g/14oz) carrots (finely grated)
  • 125 g , 4ozs of 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
  • 1/2 cup (4oz/120g )unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
  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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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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  1. Yvonne Choo on May 10, 2019 at 7:50 am

    Hi Gemma. I love raisin would like to put 250g instead of 125g. Should I reduce the sugar since the raisin is sweet. Afraid the cake will be very sweet.

    • Gemma Stafford on May 10, 2019 at 8:11 pm

      Hi Yvonne,

      I don’t recommend reducing the sugar but you can add the extra 125g without having to substitute another ingredient. It’s easily added in without how to move other ingredients around.

      Hope this helps,

  2. Ayesha on May 10, 2019 at 1:39 am

    Hi Gemma! I love your vids sm! I was just wondering if I can use vanilla frosting instead of the cream cheese frosting? Bc, I have alooooot of vanilla frosting.

    Ayesha <3

    • Gemma Stafford on May 10, 2019 at 8:06 pm

      Hi Ayesha!

      Really glad you like my recipes :). Yes absolutely you can use vanilla buttercream instead of cream cheese. That will still work well. Do you know my recipe?


      • Ayesha on May 11, 2019 at 5:25 am

        Thank you so muchhh, yea I know your recipe, it was a HUGE help!
        Thanks again 😉


  3. Sandie23 on May 4, 2019 at 1:42 pm

    Hi Gemma, I want to make your Best ever carrot cake for a birthday, how long will it keep and should I keep it 8n the fridge.


    • Gemma Stafford on May 4, 2019 at 2:09 pm

      Hi Sandie,

      keep it in the fridge for up to 3 days. Let it come to room temp before you eat it however because cake tastes much better and better texture at room temp.


      • Sandie23 on May 6, 2019 at 8:30 am

        Thank you Gemma .

  4. Petra on May 1, 2019 at 12:52 am

    Hi Gemma, I wanna make this cake tomorrow but since I’ve never made a carrot cake before I am a little bit nervous. I wanna get it perfect for my partner’s 40th birthday. I just have a few questions. I want to make the cake a little bit healthier. Can I use coconut sugar and xylitol instead of caster sugar? And to make the frosting healthier what can I use instead of cream cheese?

    • Gemma Stafford on May 1, 2019 at 9:01 pm

      Hi Petra,

      Yes absolutely you can use coconut sugar instead of regular sugar. I’m not an expert on using xylitol however.
      Also feel free to use whole wheat flour or white whole wheat flour instead of regular plain white flour.

      The frosting is a tough one however. right now we don’t have a low sugar frosting on the site but I’ll add it to our list.


      • Petra on May 2, 2019 at 1:56 am

        Thank you Gemma. One more question. I can see that the temperature of the oven should be 170oC but is it the same temperature for a fan oven as well?

        • Gemma Stafford on May 2, 2019 at 3:57 am

          Hi Petra,
          I tend to use the fan oven for all of the bakes and keep an eye on the time, that means to monitor the bake.
          If you are happier to reduce the temperature, do that, for this long bake all will be well. The conventional wisdom then reduces the temperature by 20f/10c, or you may be able to choose the conventional oven setting on your cooker.
          I hope this helps,
          Gemma 🙂

  5. Nicole Braun on April 30, 2019 at 10:44 am

    This is my second (and third if you count the frosting) recipe I’ve used of Gemma’s. It’s amazing!! I forgot to line the pan and can’t get the cake out as a whole (whoopsie!) so I didn’t do the frosting in the center, which also left me with a bit of extra (yum). But the cake is still delicious and so is the frosting! I didn’t add raisins however because my husband doesn’t like them. But otherwise followed the recipe to a T. AMAZING. 5 stars for sure. Can’t wait to move on to recipe number 4!!

    • Gemma Stafford on May 1, 2019 at 6:31 pm

      I’m thrilled to hear that, Nicole!!

      Thanks so much for trying it out and for your lovely comment.

  6. Chiara on April 26, 2019 at 5:32 am

    Hi Gemma! In case I want to use walnuts instead of raisins, how many do you suggest and how to include them in the recipe? And what if I want to use both raisins and walnuts?
    Thank you!!!!!

    • Gemma Stafford on April 27, 2019 at 3:05 am

      Hi Chiara,
      if you asked my mum she would say, just throw in a handful! But she is not wrong, a handful will be about 2ozs/60g/4 tablespoons.
      Chop the walnuts, not too finely, as a tender but they will remain tender in the bake. You can lightly toast them in the pan too before adding, but I do not bother. Scatter a few on top too for contrast if you are not frosting it.
      Buy walnuts as fresh as you can, store them in a cold place as they oxidize really easily being full of good oil.
      I hope this is of help to you,
      Gemma 🙂

      • Chiara on May 1, 2019 at 12:50 am

        Thank you so much! This quantity is to add them to the 125g of raisins or to substitute them? And in the other case (add/substitute) how much should I add of walnuts?
        Thanks a lot, as always! :*

        • Gemma Stafford on May 1, 2019 at 9:06 pm

          Yes, Chiara, just replace the raisins with the same amount of walnuts.

          I hope you like this cake, it’s one of my favorites.

  7. Marie lenon on April 25, 2019 at 2:02 am

    Hi ms Gemma, first of all I would like to thank you for sharing your recipe ❤️❤️❤️😊😊😊. I tried making your crazy dough and it’s really great 😊😊😊 one of my favorite is making pizza 🍕 …. learning more about your recipe. Thanks again and more power 😊😊😊

    • Gemma Stafford on April 26, 2019 at 1:34 am

      Hi Marie,
      Thank you for your kind words. I am delighted you like this recipe.
      I am happy you are baking with us, keep at it!
      Gemma 🙂

  8. Grace-Ann on April 22, 2019 at 5:39 am

    Hi Gemma, I made this cake for my dad’s birthday here in India. It was fab and everyone enjoyed it. I added orange rind to the cake batter and it really gave it a freshness, working well with the cinnamon flavour too. The cream cheese frosting (with your CC recipe) worked very well, just that it almost gave in to the summer heat!

    • Gemma Stafford on April 22, 2019 at 12:16 pm

      That’s a lovely addition. Great job, so glad you enjoyed it!

  9. Elizabeth L Audas on April 18, 2019 at 3:31 pm

    Hi Gemma.. I’m going to be making your Best Ever Carrot Cake for my husband’s birthday this weekend. I’ve watched your video a few times so that I’m pretty confident that I know what I’m doing and my questions were answered by others in this thread so I’m good there. The only thing that concerns me is that I’m not used to measuring ingredients in ounces so this will be a new experience for me. My glass measuring cups do have marks for ounces so I should be fine! I will be splitting this cake into 4 layers as in your video and am really hoping this part goes well. I will be sure to take photos to upload when I’m done!

    • Gemma Stafford on April 19, 2019 at 5:31 am

      Hi there Elizabeth,
      I will have my fingers and toes crossed for you. Boys love carrot cake, so I think it will be a big hit!
      Make sure the cake is cold before you split it, that will really help.
      Thank you for being in touch,
      Gemma 🙂

  10. Dutch-Queen on April 9, 2019 at 12:27 pm

    Hi Gemma, want to bake this cake for my dad, but he is not allowed to have lots of sugar. 400g is way too much. Is that recipe also working with 150g? Or can you recommend a low sugar recipe that would serve as a birthday cake?
    Txs and cheers

    • Gemma Stafford on April 10, 2019 at 4:28 pm

      Hi you can use a sugar sub for 1/2 the amount, i like swerve or Lakanto sugar. Enjoy!

  11. Jill A Parks on April 3, 2019 at 10:35 am

    Am I missing something? The recipe says to use ONE cake tin yet the picture shows four layers. Am I to split the one cake into four layers?

    • Gemma Stafford on April 4, 2019 at 4:58 am

      Hi Jill,
      Yes! This is a deep cake, and you would slice it through if you wished to make layers. At home we usually would just add the frosting to the top, but you can layer it if you wish.
      I hope this is of help,
      Gemma 🙂

  12. C on March 22, 2019 at 2:50 am

    Thanks.. would like to ask also why are you not using cake flour?

    • Gemma Stafford on March 22, 2019 at 6:43 am

      Hi there,
      I do not always use cake flour, generally for fine sponge cakes. This is a robust cake, it will be good with the higher level of gluten.
      Gemma 🙂

  13. C on March 21, 2019 at 8:12 am

    Hi Gemma, apologies as my question is related to your Best-Ever Chocolate Cake recipe, as I cannot write a comment under it. Did you use the same unsweetened cocoa powder for the batter and frosting? Thanks

    • Gemma Stafford on March 22, 2019 at 2:17 am

      Hi there,
      Yes! I generally use an unsweetened cocoa powder for all of my baking. This helps to cut the sweetness of the frosting too. I hope you like this cake, it is a popular one!
      Gemma 🙂

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