Your #1 Online Baking Destination!


Best Ever Carrot Cake Recipe

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

Save 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!

Sign up for my FREE Newsletter so you don’t miss a recipe!

 

4.5 from 17 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 extract
  • 2 ¾ Cups (400g/14oz) flour
  • 3 tsp baking powder
  • 1 tsp mixed spice
  • (400g/14oz) carrots (finely grated)
  • 125g, 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
  • 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.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

59 Images
Submit Your Photos
Khoulah
Mackenzie_Funk101
Vivienne Lau
LuisGianera
diana.salha
Mei Qi Josie
JosephineLee
Pratyusha Cherukumilli
Catherine
Saima
shumi1015
Knkush of Honey Cake Bakers www.honeycakebakers.co.uk
Yara El-Haggar
Shazu Ahad
ramyakamakshi
Amna-El
Cynthiajdr
sweetpie
PlayYellowCar
LahariKiran
angelicacesareo
sofiya_sahakyan
SharminRH
SharminRH
EmilyMyrtille
EmilyMyrtille
Murri
Noradent
shristiagarwal33
ioana
Dermot McNamara
CharlesMangayi
MariaD
MariaD
Veniqu
Fatema98
Kristine Mercado
manameisliz
sakinah
ayushishreshth
Charmaine Phan Yi Teng
Gerile Gallarda Pao
Gerile Gallarda Pao
Jfmesina
Nor Hashimah Ali
Leena
eibmab71
Hershey29
Joan Badelles Dy
Mytch Edullantes Saira
ErinGib
Umbasem
Jan84
Elisha786
Hweiche
Aemcfarland
PhilippaYork
thesspmino
Minter_2004
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

358 Comments

  1. Gabriella on June 18, 2018 at 7:01 am

    This is an amazing recipe Gemma! I’d love to try it out but sadly I dont have an oven. I seen a different video in youtube where the person making a cake steamed it in a pot with hot water.
    I was wondering if that would also work with your cake and if it would turn out good? My sis loves carrot cake and I would really like to make one for her birthday. I hope you could give me some advice.

    • Gemma Stafford on June 19, 2018 at 3:31 am

      Hi Gabriella,
      Yes! Really you can steam almost any sponge type cake. This is an old fashioned way of ‘baking’ and perfectly acceptable.
      The bowl you use needs to be well covered down, a pudding basin is ideal for this. Tie on the cover, grease proof paper and foil work well together for this. look up a few techniques online to be sure before you start. Then try it. Perhaps 1/2 of the batter to start, just to try it,
      Gemma 🙂

  2. Biapops on May 23, 2018 at 1:41 pm

    Hi Gemma.

    Thank you for sharing this lovely recipe. I ve tried many many ones but this one is my favorite. I baked it for many ocasion and I had a lot of positive and “yummi” reactions.
    It is so easy to bake. Thank you for explain it so well. God bless.

    • Gemma Stafford on May 24, 2018 at 2:28 am

      Hi there,
      Thank you for this very kind review of this recipe. I am delighted you like it, good of you to take the trouble to let us know,
      Gemma 🙂

  3. Kezia miracline on May 22, 2018 at 5:34 am

    Hi gemma!
    This is a random question. Why do some cakes leave a film on my mouth?? Is it baking soda or the oil in the cake? It would be nice if u could be kind enough to reply😢 I’m a home baker and I’m not able to figure this out. It happens mostly for my carrot cake recipe which has baking soda(no baking powder) buttermilk and oil.. and it happens only for me! My family loves the cake😟

    • Gemma Stafford on May 23, 2018 at 3:41 am

      Hi there,
      Keiza, I do not know! I think you simply do not like it, and therefore notice it more. I think it is the oil, not the soda.
      I think you could reduce the oil in a recipe, a little, see if that helps, or use butter!
      I hope this helps,
      Gemma 🙂

  4. Adelina Hernandez on May 8, 2018 at 6:20 am

    Hi Gemma
    If I don’t have sunflower oil can I use a different oil like vegetable oil or canola oil?
    Also can I divide the batter into 3 9inch cake pans?

    • Gemma Stafford on May 9, 2018 at 2:41 pm

      Hi Adelina,
      Yes! Often oil labeled vegetable oil is actually flax seed oil, a really good nutritious, neutral oil.
      Yes, you can bake this cake in three pans. The baking time will be different, you will need to keep an eye on them after about 25 minutes.
      I hope this is of help,
      Gemma 🙂

      • Adelina Hernandez on May 9, 2018 at 3:50 pm

        Thank you!
        Also what helps make this cake moist, because I have tried different recipes and some are more moist than others?

        • Gemma Stafford on May 9, 2018 at 6:01 pm

          That is very true. So oil is very important for a moist cake and some add in canned pineapple which also helps.

          Mine is really moist so I don’t think you will have an issue.
          Gemma.

          • Adelina Hernandez on May 14, 2018 at 10:47 am

            Okay thank you, also can I use the batter for cupcakes instead of doing a cake?



          • Gemma Stafford on May 15, 2018 at 7:59 am

            Yes you can use it to make cupcakes. Just bake them off at the same temperature but just baked them roughly 12-15 minutes.

            Best,
            Gemma.



  5. Emma on May 3, 2018 at 6:21 am

    Dear Gemma,

    According to this recipe we have use 600g powdered suger for the frosting but your cream cheese frosting recipe says that we only need 300g. How much should I use?

    • Gemma Stafford on May 4, 2018 at 5:45 am

      Hi Emma,
      If you can get the block of cream cheese which I get here in the US you can use the lesser amount of sugar. There is an issue for lots of people where they cannot get this, and the tub variety is too soft to work well, the extra sugar helps to bind this well.
      I hope this will help you,
      Gemma 😉

  6. Joan on April 7, 2018 at 10:15 am

    N also I have a 6inch cake tin.so baking time will be reduced too? N to how much?
    N Can I use low fat butter ?

    • Gemma Stafford on April 7, 2018 at 2:16 pm

      If you are suing a 6 inch tin check your cake after 30 minutes.

      And i recommend oil, not butter 🙂

  7. Joan on April 7, 2018 at 9:20 am

    Hi Gemma.i was wondering,can I use Ur recipe for cream cheese to make cream cheese frosting or do I need store bought variety??

    • Gemma Stafford on April 7, 2018 at 2:15 pm

      Hi Joan,

      I actually recommend store bought for the frosting. Some people have told me they don’t get it as smooth as store bought and therefore didn’t make great frosting 🙂

  8. sanjana on April 6, 2018 at 11:23 pm

    gemma is there an eggless receipe for the same !!

    • Gemma Stafford on April 7, 2018 at 1:26 pm

      You can try and substitute them using my chart 🙂

  9. REBECCA on April 2, 2018 at 12:46 pm

    Was excited to try this for days! Very easy to make. And delicious authentic carrot cake! I added chopped walnuts on top of the frosting.

    I only realised from reading comments that the tubs of cheese are more watery so maybe next time I’d add more powder as my frosting was a tiny bit too loose than I’d like. I used a mix of cinnamon nutmeg and ginger 🙂

    Fantastic recipe Gemma the first one I’ve tried from you – came across you on YouTube the other night. Highly recommend! Thanks so much 🙂

    • Gemma Stafford on April 3, 2018 at 2:34 am

      Hi Rebecca,
      good, I am happy you got there, but you are right, the tub of cream cheese is designed for spreading. If you live in the UK Tesco do a ‘SOFT CHEESE’ effectively a cream cheese in a tub. The full fat version is really good, and dry enough for most applications, and good value too!.
      Cornflour/cornstarch is used to stabilize frosting too, in buttercream, and in cream cheese frosting. Real butter always sets up best too.
      Thank you for being in touch,
      Gemma 🙂

  10. Kim on April 2, 2018 at 7:58 am

    I was so excited about this cake. I bought fresh carrots and could not wait to rush home from work to try this out. I replaced the sunflower oil with coconut oil (300ml instead of 400ml as the mixture was quite moist).
    It rose to almost triple its initial size at minute 15min. Then, it started to show signs of cracks. I was not too bothered by it as it still looked so good. All puffed up.
    But after it has done cracking up its top, it starts to deflate! It went down to its initial wet mixture size. By minute 40min, I removed it from the oven as it was like a deflated balloon. Sunk to its bottom. I left it to cool for another 15mins before I tried to lift it up. But alas, it was so moist and started to fall apart. I really do not know where I have gone wrong as it all started so well. The only difference I noticed is you grated the carrots while I blended it in the food processor.
    But I ate a small piece of it. It tasted really good and smelt good too! Just that it deflated big time.
    Perhaps you can guess where I could have gone wrong.
    1) coconut oil 300ml
    2) omitted sugar as I don’t take sugar
    3) I used very fine organic almond flour as you mentioned gluten is not required here.
    4) I noticed that most of my cake deflated somehow somewhere after a beautiful rise. Weird
    Thank you Gemma.

    • Gemma Stafford on April 3, 2018 at 3:30 am

      Hi there,
      Haha! really made me smile! I know I should not laugh, but you changed the recipe completely, and could not get a good result.
      1. The oil would not be an issue, the coconut oil should work well.
      2. The sugar has bulk, and it caramelizes in the bake to bind the ingredients.
      3. Almond flour is oily! it has all of the oil of the nuts. It is great as an addition but should not be all of the flour here. A good all purpose gf flour will be balanced, and that would work, but not almond flour on its’ own.
      4. I am not too surprised by the result! When you change any element of a recipe you change the result, I think your changes were a bridge too far, I am sorry.
      I hope you will try again,
      Gemma 🙂

      • Kim on April 3, 2018 at 8:31 am

        Yes, I have stretched it too far this time. Not going to toy around it the next round. I am definitely gonna try this again as it does taste good. The mix of spice and flavour. On the other hand, I do learn this tough lesson now, almond flour is oily. Gosh. Did not know that. It surely looks dry in the package 😂 thank you once again Gemma. Will update again on my next try.

        • Gemma Stafford on April 3, 2018 at 9:36 pm

          Yes keep me updated!

          Gemma 🙂

  11. Luisa on March 30, 2018 at 10:17 am

    Hi Gemma. I’m making your carrot cake now…in your video is shows you putting in vanilla extract with the eggs ,sugar and oil but it doesn’t mention to add vanilla extract your written instructions . I noticed it early enough that i pulled the cake out of the oven and I was able to add the vanilla extract. it’s baking now and smells good!!

    • Gemma Stafford on April 2, 2018 at 6:12 am

      AH! Thank you for letting me know, I will go back to the recipe to see what I did! I am happy you sorted it out, but sorry to confuse.
      I hope your cake is a big hit,
      Gemma 🙂

      • Luisa on April 2, 2018 at 9:17 am

        Your carrot cake was amazing ,it turned out great … everyone enjoyed it!!!

        I also made your Swiss Roll cake with ice cream, everyone loved it. Thank you Gemma for your great recipes and helping me make my Easter dinner a special one.

        • Gemma Stafford on April 3, 2018 at 3:22 am

          Hi Luisa,
          Good! I am very happy to hear this. Thank you so much for being in touch, I appreciate it,
          Gemma 🙂

  12. Fatima on March 30, 2018 at 3:42 am

    Hi Gemma, thanks for this carrot cake recipe, it is truly the best ever, thanks a million!

    • Gemma Stafford on March 30, 2018 at 4:03 am

      Hi Fatima,
      I am really happy to hear this, thank you,
      Gemma 🙂

  13. Luisa on March 25, 2018 at 6:46 am

    Hi Gemma. Can I make the cake ahead of time and freeze it? My family is looking forward to me making this for Easter….thank you so much for what you do!!

    • Gemma Stafford on March 25, 2018 at 9:17 pm

      Think I might have already replied to this but yes you can freeze for up to 2 weeks in advance 🙂

      Gemma.

  14. Luisa on March 25, 2018 at 6:43 am

    Hi Gemma. Can I make the carrot cake ahead of time and freeze it? My family is excited about me making this for Easter …thanks for much for what you do!!!

    • Gemma Stafford on March 25, 2018 at 9:07 pm

      this cake freezes really well. I used to do it all the time for work.

      One defrosted keep it out at room temp for best flavor and texture. 🙂

  15. Michaela on March 24, 2018 at 8:59 pm

    Hi Gemma!
    My dad and mom love carrot cake and when I made it for them they said it was fantastic!
    Where did you buy the cake pan that you used in this video? Thank you so much! 🙂

    • Gemma Stafford on March 25, 2018 at 2:44 am

      Hi there,
      depending on where you live these are relatively widely available, an they are here too from GoodCook (https://www.amazon.com/shop/gemmastafford).
      Take a look in your local stores too,
      Gemma 🙂

  16. Melissa on March 18, 2018 at 5:00 pm

    Oh no! Followed the recipe to a T and somehow it ended up so moist and crumbly I couldn’t separate the three layers or the whole thing would simply come undone! Cooling two very delicate layers now and will do my best to cover the cracks with frosting.
    So far the crumbs taste delicious, and I’m sure it will be moist, but the finished product will not be as pretty as I had hoped.

    • Gemma Stafford on March 19, 2018 at 9:44 am

      Hi melissa,
      It sounds like you cut this when it was hot! This will not work for any cake, cool before you cut it!
      Oh dear! I am sorry I did not think to say this, it is important,
      Gemma 🙂

  17. Jess on March 15, 2018 at 7:46 pm

    Hi Gemma,

    Is it possible to replace the regular flour for gluten free flour ?

    • Gemma Stafford on March 16, 2018 at 2:53 pm

      Hi Jess,
      I think you can certainly try this. There is no reliance on gluten in this recipe. I think a good, all purpose gd flour from a good manufacturer should be good for this. I would try it with a reduced recipe first,
      Gemma 🙂

    • Poornima on March 19, 2018 at 3:55 am

      Hi Gemma.. is it possible to make the same cake in microwave?

      • Gemma Stafford on March 19, 2018 at 9:00 am

        Hi there,
        I really do not know! I would need to trial it and I did not.
        My instinct says yes, but if I were to do it I would cut this recipe down, a lot, to try it, worth a shot!
        Gemma 🙂

  18. CATHLEEN Cook on March 12, 2018 at 10:14 am

    I used 2 – round 8 inch pans for this cake. Sorry to say that baking for 70 minutes over baked the cake and though the flavor was good the cake was not as moist. I would reccomend less time in the oven for sure. I also think that I have had better carrot cake.

    • Gemma Stafford on March 13, 2018 at 10:00 am

      Hi there,
      Yes, you are right, if you make this in sandwich pans it will bake a lot faster. We used a deep pan here.
      I am sorry that you were disappointed in this recipe. When you bake in a deep pan it really changes the texture of the bake, as there is more crumb to crust too.
      Certainly you can bake in more shallow quantities but you will need to monitor the bake well,
      Gemma 😉

      • CATHLEEN Cook on March 13, 2018 at 10:20 am

        Dear Gemma, I am not sure what you mean by sandwich pans. My 8 inch round pans are the same depth as my 9 inch pans. I used the 8s because I was not sure about making the layers straight. I will try this recipe again as the flavor is wonderful. However I will change the timing to 50 to 60 minutes for the 8 inch, or just try the 9 and take my chances at the cutting……

        • Gemma Stafford on March 14, 2018 at 9:41 pm

          Yes, do exactly that with the time Cathleen. That will work really well.

          I love this cake so much 🙂
          Gemma.

  19. Antonia on March 10, 2018 at 7:52 pm

    Thank you Gemma for your facebook posts Love the food /meals you create Gives me the confidence to note I can do it . Your carrot cake is respectable & delicious . We like it – not overkill with ingredients. Very hard to find that ‘perfect’ carrot cake (Australian home cooks). Thank you xx

    • Gemma Stafford on March 11, 2018 at 5:32 am

      Hi Antonia,
      Thank you so much for your kind words. I am happy that you are baking with us, and in Australia too.
      I worked in the blue mountains for a ski season when I finished college, and would love to go back some day!
      Gemma 😉

  20. HH Tube on March 10, 2018 at 11:47 am

    Hey
    In your recipe you ask for 1 tablespoon of mixed spice can I leave that out.
    And
    How many medium size carrots is needed.

    • Gemma Stafford on March 11, 2018 at 6:02 am

      Hi there,
      This will be about 4 medium carrots, about 4oz each, or about the length of your hand.
      You can leave out the spice, but it is traditional in this recipe. Mixed spice is really a mix of Cinnamon/nutmeg/ginger/allspice.
      You can use cinnamon on its own too, or a touch of the other spices, it is a choice,
      Gemma 🙂

      • HH Tube on March 15, 2018 at 4:45 am

        Can I use 2 eggs?? Because I want to make only 1 layer.

        • Gemma Stafford on March 15, 2018 at 1:31 pm

          Hi there,
          I am wondering what you mean by one layer!
          This is baked in a 9 inch deep pan. If you mean a 9 inch sandwich pan, then yes, but you need to write out the recipe and adjust every ingredient.
          Then you need to monitor the bake, it will bake al ot quicker, I think about 40 mins, but you need to watch it!
          Gemma 🙂

  21. jjustus123 on March 9, 2018 at 10:43 pm

    Hi Gemma
    Can i bake this cake recipe in a bread pan , the same pan we use to bake the banana bread? If so what is the time i have to set for baking?

    • Gemma Stafford on March 10, 2018 at 2:21 am

      Hi there,
      Yes, you certainly may do this, and it will be good.
      It will bake at 170c/340f for about 50 minutes. I really cannot be sure about the time, but you will know when it is done, it should be well raised, and firm to the touch on top.
      It will probably crack a little too, but that is ok!
      I hope you like this recipe, let us know how it worked for you,
      Gemma 🙂

  22. Jennifer Philips on February 21, 2018 at 2:23 pm

    Hii Gemma! 🙂
    Thank you sooooo much for sharing your lovely recipes! I’ve made this carrot cake over four times now and everybody loves it! 🙂
    I had a question though and was wondering if i could use the same recipe to bake cupcakes?
    Would it be too much batter? Also, i would have to make it in batches of 12 each time (i only own one cupcake pan of 12 moulds!) would leaving the batter idle like that between each bake, affect the rise of the cake?

    • Gemma Stafford on February 22, 2018 at 3:40 am

      Hi Jennifer,
      Great, I am really happy that you like this recipe.
      It can indeed be made as a cupcake, but not a little one, more a muffin size if possible. This is is order that the ingredients get time to cook through.
      It is a BIG recipe, and it will take a bit of waiting around. Have the oven ready for the first batch, and just keep it going!. These should bake in about 20 – 25 minutes.
      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) flour
      3 tsp baking powder
      1 tsp mixed spice
      (400g/14oz) carrots (finely grated)
      raisins.
      I would do the division for you if I knew your method of measuring. Really it is math. Write out the recipe, and divide every ingredient according to what outcome you want.
      I think you should get two batches from the full recipe, perhaps a little more!
      Do let us know how you managed this,
      Gemma 🙂

      • Jennifer Philips on April 2, 2018 at 1:26 pm

        Hii Gemma! 🙂

        Thank you so very much for actually taking the time to write out the specific measurements for me! You have been SOO helpful. I did bake the cupcakes and they turned out great! I got 24 cupcakes just like you said and keeping the batter out while waiting for the first batch to get done, didn’t affect the raise of the second batch (as i had feared!).
        I have told my family about your lovely recipes and they are huge fans!
        I am also very sorry for the delay in getting back to you about this!

        Thank you so much once again!

        • Gemma Stafford on April 3, 2018 at 2:28 am

          Hi Jennifer,
          No problem, I am just happy to hear that all went well for you. thank you for sharing too, it is important to me.
          Always glad to have input from the Bold Bakers, it is really helpful,
          Gemma 🙂

  23. Victoria on January 31, 2018 at 10:45 am

    Hey,
    I love your recipe, tastes like a real irish carrot cake!
    I was just wondering if you’d have to change the amounts if you want to bake it in a baking tray?

    • Gemma Stafford on February 1, 2018 at 3:42 am

      Hi Victoria,
      This is a big cake! I think you are saying can you make this as a tray bake, and yes you can. You will need to adjust the amount according to the measurements of the tray, and the tray will need to be about 2 – 3 inches deep.
      Depending on how deep the mixture is, and the oven you are using to bake it, the big change may be the time it takes.
      Let me know these details and i will try to help.
      Size of the tray, type of oven, meaning full convection oven, toaster oven etc.
      Thank you for being in touch, others will be interested in this too,
      Gemma 🙂

  24. Eenash on January 17, 2018 at 10:31 am

    Can i reduce the amount of icing sugar but if i do this will it mess the frosting?

    • Gemma Stafford on January 17, 2018 at 9:00 pm

      Simply, yes it will mess with the end result. Frostings are recipes that really should be followed to a tee.

      P.s this frosting isn’t crazy sweet 🙂

  25. emily on January 9, 2018 at 7:14 pm

    Hi Gemma! Could I use frosting buttercream frost the carrot cake?

    • Gemma Stafford on January 10, 2018 at 6:27 pm

      yes you sure could, Emily. It will work really well 🙂

  26. Josephine on December 26, 2017 at 2:50 am

    Hi Gemma! I would like to use this recipe to make a carrot loaf bread. How can I adjust the ingredients that I’m going to use? Thank you. Sending love from the Philippines! ❤

    • Gemma Stafford on December 26, 2017 at 2:57 am

      Hi Josephine,
      I have never made a carrot loaf of bread, carrot is usually cake, a sweet thing!
      Carrot needs moisture to cook in a bake too, cannot see what it would add to a bread, sorry.
      You can of course bake this cake in a loaf shape, what you change in the ingredients quantities will depend on the size of your pan.
      I am sorry, not much help, but I am not sure if I am getting what you are trying to achieve,
      Gemma 🙂

  27. Jamela on December 22, 2017 at 7:04 pm

    Hi Ate Gemma! Could I use swiss frosting or royal icing to frost the carrot cake? thanks!

    • Gemma Stafford on December 23, 2017 at 9:34 am

      Hi Jamela! You can use either but I’d say swiss meringue would be preferable between the two. Check out my Swiss Meringue Buttercream recipe. I hope you enjoy!

  28. Lovely Queen on November 30, 2017 at 7:36 pm

    So i decided to bake this in 2 7-inch cake pan and it’s delicious!!! I reduce the oil a little bit but the cake still moist, this recipe is a keeper so thank you! 😀

    I also have a few question Gemma

    1. I notice this recipe and the majority carrot cake recipe i found start with whisking sugar with oil but i found a few recipe that start with whisking sugar and egg until pale, does the difference method change the result for cake or not? Really curious about this

    2. Can i use peanuts? I’m dying to try this recipe with walnuts/pecans but it’s expensive and hard to find

    Thanks again Gemma <3

    • Gemma Stafford on December 2, 2017 at 12:12 pm

      Hi there,
      Whisking the oil and sugar does a similar thing to whisking the egg and sugar, it forms a foam, which captures the air and makes the sponge light and fluffy.
      The egg forms a better foam, so it will hold the mixture better. This is best illustrated by an egg sponge, no fats, just eggs, sugar and flour. A carrot cake is a heavy mixture, not delicate, but depending on the richness of the oil, or butter and eggs. I am not sure that the whisking of the eggs with sugar is what is best in this recipe. You can try it both ways, and see what result you get.
      Peanuts will not be great in this recipe. Walnuts will be tender, as are pecans. If oyu cannot find these leave them out. Peanuts are a different thing, actually not a nut at all, but a legume, like a pea/bean!
      I hope this is of help to you,
      Gemma 🙂

  29. Neha Agnihotri on November 27, 2017 at 11:24 pm

    Hi Gemma,
    Can I replace egg with something else (vegetarian)??
    For cream cheese can I use the recipie you published using milk and lemon?

    • Gemma Stafford on November 28, 2017 at 12:59 am

      Hi Neha,
      Yes, you can use the cream cheese using the recipe here.
      You can use applesauce as an egg substitute, Greek yogurt would be good, or flax egg. Flax egg is oily so you may need to reduce the oil a touch.
      People usually have one that they rely on, my egg substitute chart may help you (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
      Applesauce will keep a nice texture in this cake, try that if you have it,
      Gemma 🙂

      • Neha Agnihotri on November 28, 2017 at 9:26 am

        Thanks Gemma for the swift response 😊

  30. Lovely Queen on November 13, 2017 at 8:07 pm

    Hi Gemma

    So recently i own 3 new 7-inch cake pan and i love the size, perfect for my not so small family, can you help me to adjust this recipe for 3 7-inch cake pan?

    Also do you have recipe for cream cheese frosting without butter?

    Thank you so much Gemma ><

    • Gemma Stafford on November 14, 2017 at 5:03 am

      Hi there,
      I would not be inclined to change this recipe for three pans. It may finish up a bit deeper, but if it is too much you could divide the layers, and freeze what is too much for you. he change in the recipe would be too slight to manage well.
      You can make cream cheese frosting with just a little fresh double dairy cream, beating it into the cream cheese until it stiffens.
      I have not tried this any other way. Reducing the cream cheese recipe to 1/2 may suit you too, cut down on the richness.
      I hope this is of help,
      Gemma 🙂

      • Lovely Queen on November 14, 2017 at 6:36 am

        So it’ll be best to bake this recipe in 2 7-inch pan? And do you think it’s okay if i reduce the oil by half?

        • Gemma Stafford on November 15, 2017 at 3:36 am

          Hi there,
          If you reduce the oil you will get a different result.
          I use a deep 9 inch pan for this and slice it through. You should get two deep layers from 7 inch pans, and you can slice these through too.
          I would be concerned that the oil quantity will not be sufficient for this cake.
          Gemma 🙂

          • Lovely Queen on November 15, 2017 at 4:07 am

            Thanks Gemma



  31. Aizhan on November 3, 2017 at 11:31 am

    Hi Gemma! I loved your crazy cupcake batter recipe!! This is so easy and amazing, thank you soooo much!
    I have a question about cream cheese frosting. How many cupcakes cant I decorate with this amount of frosting?
    Greetings from Kazakhstan!

    • Gemma Stafford on November 4, 2017 at 10:18 am

      Hi there,
      Thank you for your kind comments. This is a big recipe of frosting. It would decorate about 48 cupcakes, or even more! You can of course cut this in 1/4 or 1/2.
      If you are doing this then write it out, and divide it, to ensure you get it right, I always do this too!
      1/4 of this recipe will be sufficient for 12 cupcakes,
      I hope this is of help,
      Gemma 🙂

  32. Danuta Pukalo on October 30, 2017 at 7:58 pm

    Hello there,
    If the cake itself is a little bit too sweet for me, can I reduce the sugar amount in the cream cheese frosting to compensate? It smells so amazing straight from the oven. I’m making it for my husband’s birthday. I think he will totally love it!!!

    • Gemma Stafford on October 31, 2017 at 1:55 am

      Hi there,
      Good, I am happy that the cake is good, well done you.
      I would tend to reduce the quantity of the frosting, rather than the quality. You need the balance of sugar to cheese to make it work. You can 1/2 the recipe, and use it sparingly, this will give the ‘tang’ or the cheese, without too much sweetness.
      I hope your husband has a very happy birthday,
      Gemma 🙂

  33. Gerile Gallarda Pao on October 27, 2017 at 6:41 pm

    Hello Gemma.. Good Day! is it okay if I use Canola Oil instead of sunflower oil? Does it matter with the texture or the taste of the cake or not? i will be making this recipe today..so excited because its my first time to bake carrot cake.. 🙂

    • Gemma Stafford on October 30, 2017 at 7:03 am

      Hi there,
      Canola oil is rapeseed oil, cultivated to be food grade. You can use it as you would any seed oil really.
      If you are concerned about it you can reduce this recipe to 1/2 size, to try it. It is a big cake!
      good luck with your baking,
      Gemma 🙂

  34. Theresa on October 16, 2017 at 8:30 pm

    Hi Gemma, in regards to your carrot cake recipe it calls for vanilla essence is that different from vanilla extract?

    • Gemma Stafford on October 18, 2017 at 4:25 am

      Hi Theresa,
      I usually use extract, and would have done in this recipe too. thank you fro bringing this to my attention, I will change it right away.
      Essence is available, and cheaply, in some places where extract is less available, and expensive. It is a manufactured product nodding at the real thing, which is the extract!
      Good to have you with us,
      Gemma 🙂

  35. Julie on October 9, 2017 at 7:57 am

    Hi Gemma,
    I’ve got the carrot cake in the oven. We don’t have the bars of cream cheese in the UK, only the tubs. Can you tell me how to adjust the recipe to compensate, please.
    I tried a cream cheese frosting before following the recipe exactly only for it to look like soup.
    Any advice grately received. Thanks.
    Julie

    • Gemma Stafford on October 9, 2017 at 11:53 am

      Hi Julie,
      Yes, and this can be an issue. The tubs are designed for spreading, so they are ‘wet’ this really upsets the balance in a frosting.
      TESCO, my Mum tells me, do an own brand SOFT cheese, the full fat version of which really works for her, in cheesecake too. It is also considerable cheaper than the best known brand.
      I prefer to reduce the amount when it is from the tub, this helps too. You can then judge it, add 1/2 then the remainder until you reach the right consistency, that will do it.
      I hope this is of help,
      Gemma 🙂

  36. Titee on October 7, 2017 at 12:32 pm

    Can we use your homemade cream cheese

    • Gemma Stafford on October 7, 2017 at 12:58 pm

      yes you can. Just note save some of the whey (liquid) to blend it up really smooth to use in baking.

      Best,
      Gemma.

  37. Laura Zeller on October 2, 2017 at 5:51 pm

    Hi Gemma,
    Your recipe on your website calls for 1.65 oz oil but your YouTube recipe says 2 cups. Which should I follow? Thank you!

    • Gemma Stafford on October 3, 2017 at 12:55 am

      Hi Laura,
      The recipe calls for 1.65 cups, not ozs. (400 ml).
      I will need to go back to the video, I usually do not call the recipe, but I may have done for this one!
      Thank you for being in touch,
      Gemma 🙂

      • Laura on October 3, 2017 at 6:32 pm

        Sorry, I meant cups. Yes, 1.65 cups on your webpage but 2 c on the YouTube video. I will use the 1.65 cups.

  38. Helen on September 24, 2017 at 9:24 am

    Hi, Will this cake freeze well? thanks

    • Gemma Stafford on September 24, 2017 at 1:42 pm

      Yes, this cake freezes very well :). Up to 8 weeks

      • Helen on September 25, 2017 at 7:11 am

        Thank you.

  39. Allison on September 22, 2017 at 7:01 am

    I tried making this today without the icing, the cake turned out to be too sweet for me…I will probably half the amount of sugar next time when making it. Thank you still Gemma!

    • Gemma Stafford on September 23, 2017 at 5:00 pm

      Oh I’m sorry to hear that Allison. Yeah feel free to cut down a little bit of the sugar. Hope you liked the texture and flavor. It is one of my favorites 🙂

  40. Sincere Herrera on September 21, 2017 at 2:25 am

    Good day Gemma! Can i use canola or olive oil instead of sunflower oil? Thank you and God bless!!!

    • Gemma Stafford on September 23, 2017 at 8:14 am

      Hi Herrera,

      You can use canola oil but not olive oil. Olive oil is too strong of a flavor and won’t taste good. You won’t be able to taste the canola oil 🙂

  41. 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 🙂

  42. 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 🙂

  43. 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

  44. 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 🙂

  45. 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 🙂

  46. 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 🙂

      • Marietty on October 19, 2017 at 9:29 am

        Hello again Gemma. 🙂
        I’ve baked this cake for a couple of times, and they’re wonderful! they’re moist and flavorful.
        However, I often get an oily bottom of the cake when I take it out from the tin. is this a normal occurrence? I followed the recipe and the procedure as it is, but, still. Also, in the small batch of carrot cupcakes, the bottoms are oily too. I’m not sure what to do.

        • Gemma Stafford on October 20, 2017 at 1:31 am

          Hi Marietty,
          I think you can reduce the oil in the recipe a touch.
          How are you measuring it? it calls for 1.65 cups/400ml/14oz.
          Try it at 1.25 cups/300ml/11ozs. This may do it for you. I have had this report before, but I have not found it with this recipe, and I think it may have something to do with the flour where you live. Increasing the flour by 2oz may help too.
          Gemma 🙂

          • Marietty on October 20, 2017 at 10:39 am

            I see. Thank you Gemma 😊



Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This