Cakes, Gemma's Best Recipes

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

4.28 from 248 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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Gemma's Best-Ever Carrot Cake & How to Make Cream Cheese Frosting

4.28 from 248 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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Jo
Guest
Jo
9 days ago

It’s not bad, but it’s a super dense, dry, sugary/gritty cake. Also, I was concerned about the instructions as the vanilla for the cake was mentioned in the ingredients list but was never addressed in the instructions. Hopefully other people remembered to put it in as well! I baked it for 70 minutes but pulled it out after only 50 minutes because it was already done. Well..a bit over done. I’d allow that my oven is perhaps not perfect, so I’m giving this 3 stars.

Diana
Guest
Diana
21 days ago

This is so delicious. Just did it and it is quite big eawaouah! I add to divide into too baking pan.
Only cons, wayyyy to sweet for my liking. Next time I will reduce sugar to 200g since they are raisins too. Overall, I love it and thanks for the recipe!

Rakhee
Guest
Rakhee
1 month ago

Hi Gemma, ur recipe is awesome… Can I try this in mini loaf Tins? Wat temp shud I keep it? How much qty batter shud I pour?

Blasilla Crasto
Guest
Blasilla Crasto
1 month ago

Hi Gemma,
I made your carrot cake today, but it turned dense. I mixed the wet and then dry ingredients and then the carrots only till they were combined. But still it didn’t come out well. I have a convection oven and kept it at 150 for 50 mins and then again for 20 mins .

Member
Jennifer Marie Coffman
1 month ago

Hi Gemma,

I don’t have or use sunflower oil and don’t really want to buy another type for only this recipe. Can I use canola or vegetable oil in place without it changing the texture or taste? Thanks in advance and I absolutely love your recipes and videos!

RF74
Member
RF74
2 months ago

Hi Gem! This is absolutely another best ever! It’s so soft moist inside and tastes good either cold or warm. Made this for our 5th anniversary of 1st date because it’s my husband’s favorite. We enjoyed it! Mahalo! By the way, hope you’re having a great time in Las Vegas!

JulesK
Member
JulesK
2 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 🙂

lindsey_
Member
lindsey_
3 months ago

Hi Gemma! Tried this recipe for the first time, flavor is great! But the texture is a little dry (almost like a bread) than moist. What do I have to adjust to make it moist like a cake? Thank you! (Not an expert haha!)

Jenna
Member
Jenna
3 months ago

Hi Gemma, is it okay if i divide my cakes into few cake tins and bake them together at the same time but on different levels? I’m worried that the heat will be uneven for them to bake thoroughly.

Sandra
Guest
Sandra
3 months ago

Hi Gemma,

I made your carrot cake yesterday and it was good but the sweetness is way too high. How much caster sugar should i use to lessen the sweetness?

Thank you.

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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