Cakes, Gemma's Best Recipes

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

4.37 from 295 votes
Learn how to make the best-ever carrot cake recipe and just how easy it is to make your own lovely cream cheese frosting.
Best Ever Carrot Cake Recipe

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

4.37 from 295 votes
Learn how to make the best-ever carrot cake recipe and just how easy it is to make your own lovely cream cheese frosting.
Author: Gemma Stafford
Learn how to make the best-ever carrot cake recipe and just how easy it is to make your own lovely cream cheese frosting.
Author: Gemma Stafford

Ingredients

  • 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

Instructions

  • Whisk together sugar, eggs and oil until thick.
  • Then add in flour, baking powder and cinnamon and mix gently
  • Lastly, add in the grated carrots and raisins and mix in until well combined.
  • Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins
  • Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
  • Leave to cool in tins for 10mins then turn onto a cooling rack.
  • 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.
  • Decorate as desire.

 

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Comments & Reviews

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JulesK
Member
JulesK
6 months ago

Hi Gemma. Sorry if i missed this answer… I’ve never made carrot cake before and wanted to make yours but was hoping to leave out the raisins. Do I need to add anything to replace them? I cant add nuts or my daughter cant try it. Thank you in advance 🙂

charlotte crane
Guest
charlotte crane
1 month ago

Hi Gemma, Have you tried crushed pineapple in your carrot cake. I have been making them for a long time and always add crushed pineapple and walnuts as well as all the same ingredients you add. You might also enjoy it. my children enjoyed it this way when they were young and now that they are all grown, they still do.

Mel
Guest
Mel
17 hours ago

Hi Gemma! I loved this recipe and so did my friend. An issue that I had was with the cream cheese frosting. For some reason it was quite runny and didn’t look as ‘stiff’ as yours. When I tried to layer my cake it kept sliding off. What do you suggest I can do to prevent that next time?

Ayotomiwa Oreoluwa
Member
Ayotomiwa Oreoluwa
2 days ago

Hi Gemma. I want to know if I can replace caster sugar by using brown sugar or I should just use granulated sugar. Thanks in advance

Nush
Guest
Nush
7 days ago

What is the difference between processed cream cheese and the normal blocks cream cheese?

Member
Ayien Garganera
12 days ago

Hi Ms. Gemma, I want to bake your carrot cake for a wedding celebration. What other frosting can be used under fondant besides cream cheese frosting? In our country with a high humidity, it is not advisable to use cream frosting under fondant. Can white chocolate ganache fit to carrot cake?…thank you for your advise.😊

Rubin
Guest
Rubin
16 days ago

Hi Gemma,

Can i make this in a loaf pan?

Thank you!

Diane
Guest
Diane
20 days ago

I made this cake today for my husbands birthday. I noticed after placing it in the oven there is no salt. Was this ingredient omitted purposely? also in your instructions you don’t mention when to add the vanilla.

Fulvia
Guest
Fulvia
24 days ago

Hi Gemma, thank you for the recipe, I wold like to ask you if I can use this recipe to make cupcakes, if yes how long they have to bake in the oven and which temperature? Thank you 😊

Jacqueline1234
Member
Jacqueline1234
27 days ago

Hi Gemma, I’m hoping to bake this tomorrow. I have a 7-1/2 inch tin, would that do or should I just buy a 9inch tin? 🙈 thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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