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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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4.28 from 221 votes
Best Ever Carrot Cake Recipe
Best-Ever Carrot Cake & How to Make 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
  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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562 Comments

Write a Comment and Review

  1. Elizabeth Allan on August 24, 2017 at 3:45 am

    What quantity of raisins should I add? Your recipe just says “raisins”.

    • Gemma Stafford on August 25, 2017 at 2:04 pm

      Hi Elizabeth,

      Around 3oz, so roughly 1 cup 🙂

      Happy Baking!

  2. Prajwala on August 23, 2017 at 12:28 pm

    Hi Gemma, thanks for a delicious and easy recipe. Want to make egg less carrot cake. What can I use instead of eggs in this recipe?

    • Gemma Stafford on August 24, 2017 at 2:10 am

      Hi there,
      I think for this recipe I would use applesauce, or greek/strained yogurt. There is oil as an ingredient in this cake, so I do not suggest a flax egg for this one. When you change and ingredient you change the result, so the cake will be different. This is a large batter, you may like to experiment with 1/2 a batch to check the results,
      Gemma 🙂

  3. Krizia on August 15, 2017 at 4:28 am

    Hi Gemma!

    Im not familiar with caster sugar, sunflower oil and mixed spices. Not sure if i can find any in my location. What can i use as substitute? Thanks!

    • Gemma Stafford on August 18, 2017 at 3:46 am

      Hi Krizia,
      Sunflower oil can be substitute with any mild vegetable oil. Flax seed oil is good, and nutritious too, but there are good cheaper ones too, check the labels.
      Caster sugar is a fine granulated sugar, in the US there is no distinction, but in some places the sugar crystals are really heavy.
      Mixed spice is really a mix of Cinnamon.ginger/nutmeg and perhaps allspice. just add a little of what yuo have to make up the quantity, or use all cinnamon or cassia. All will be well,
      Gemma 🙂

  4. Shruthi Achut on July 8, 2017 at 8:21 pm

    Hi Gemma 🙂 Greetings !
    I just wanted to ask you if I could make this in a crockpot, because my oven broke down. Please do let me know.
    Thanks and Love,
    Shruthi Achut

    • Shruthi Achut on July 9, 2017 at 4:44 am

      Also , can I substitute sugar with condensed milk, oil with the butter ( because i don’t eat oil) and eggs with apple sauce ?
      I’ll keep the ratio same as it is given ?

      • Gemma Stafford on July 10, 2017 at 7:00 am

        Hi there,
        this will be a different recipe, but I think it will work for you. Perhaps cut it in half to run a test, this is what I would need to do to be sure,
        Gemma 🙂

    • Gemma Stafford on July 10, 2017 at 7:19 am

      Hi Shruthi,
      I did not try this in a crock pot. (https://www.biggerbolderbaking.com/gingerbread-pudding-cake/) this is a fabulous recipe, which you could adapt!
      I hope this is good for your need,
      Gemma 🙂

      • Shruthi Achut on July 10, 2017 at 7:25 am

        Thank you for your reply Gemma. I will try this and let you know how it comes out 🙂

  5. Nisa on July 8, 2017 at 12:21 am

    Hai gemma, in my country it is so hard to find vanilla extract. Can i substitute it with rum ?
    Also, what flour did you use in this recipe, cake flour or all purpose flour ?
    Thankyouuu

    • Gemma Stafford on July 8, 2017 at 3:18 am

      Hi,

      I used all purpose flour for this recipe. And if you don’t have vanilla you can just leave it out :).

      Good luck with your cake.

  6. Josie on June 30, 2017 at 3:11 am

    Hello Gemma,

    Can I substitute caster sugar for granulated sugar for this recipe? Caster sugar is not available in my local grocery stores.

    Thanks,

    Josie

    • Gemma Stafford on July 2, 2017 at 3:01 am

      Hi Josie,
      Granulated sugar in the US is very finely milled, so there is no distinction. In Ireland wheere I grew up granulated sugar was really coarse, and there was a finer one for baking, the distinction is less clear now! Use what you find in your store,
      Gemma 🙂

      • Josie on July 14, 2017 at 4:24 am

        Thanks for your reply Gemma 🙂
        I did use granulated sugar. The cake came out very tasty but a bit too greasy. Next time, I will try to substitute the oil for applesauce.

        Thanks for sharing your recipes 🙂
        Josie

  7. Ceo38 on June 13, 2017 at 1:58 am

    Hi Gemma, may I check with you, if I half this recipe, can I use a 6inch tin to bake the cake? Any idea if There’s any difference if I use purple carrot instead of orange carrot? Thanks alot

    • Gemma Stafford on June 13, 2017 at 4:28 am

      Hi there,
      Yes, this is a big cake, really big!
      You will need to reduce this recipe by half in a 6 inch pan. write it out as it is, then divide the ingredients in 1/2 as closely as you can get to it, to avoid mistakes. The oven temperature will remain the same, but the bake time will be shorter, you will need to keep an eye on this after about 30 mins. Do not open and close the oven door too often as this will cause the temperature to drop, and the cake to fall!
      Yes, purple carrots will be great, so nice to have these heritage carrots available to you. Good luck with your baking.
      Gemma 🙂

  8. Jaclyn on June 3, 2017 at 12:49 am

    Loved this recipe, but can I sub one cup of the oil with Apple sauce instead? Thank you for sharing.

    • Gemma Stafford on June 3, 2017 at 1:54 am

      Hi Jaclyn,
      I think you could try this! it may result in a crumbly cake, but it should not be a fail. you do need the fat in this recipe. You could try coconut oil too!
      Gemma 🙂

    • Jaclyn on June 3, 2017 at 2:01 am

      I used coconut oil and subbed one cup of carrot for the Applesauce, but was wondering if it’s possible to sun one cup of the oil as well. Thanks for your prompt reply. 🙂

      • Gemma Stafford on June 4, 2017 at 8:32 am

        Hi Jaclyn,
        Yes, I do think it is worth a shot, but I would be worried that it may be a little dry. You can try it, or perhaps use a yogurt, I would have to try it myself to be sure about it,
        Gemma 🙂

  9. Jasmina on May 16, 2017 at 11:46 am

    Hi Gemma!
    Tried this recipe a couple of days ago and it was excellent! Everyone liked it. My cream cheese frosting got a little bit lumpy, but I managed to fix it by pushing it through a sieve, haha. Will definitely try more of your recipes, all of them look so yummy 🙂 Spring greetings from Finland 🙂

    • Gemma Stafford on May 16, 2017 at 8:28 pm

      I’m thrilled you like my recipe Jasmina. Next time just blend the cream cheese by itself because add in the rest of the ingredients to get rid of those lumps.

      Thanks for being apart of the community 🙂
      Gemma.

  10. Samantha on May 6, 2017 at 2:18 am

    Hi Gemma

    I’m very new in baking, how to do carrot decorations on the cake? I can’t find on your website…. Thx in advance

  11. David on April 30, 2017 at 11:52 am

    Hi chef Gemma,
    I am a 14 year old boy and I watched every single video of yours.
    Sometimes,I try making your recipes with my mom, and I have to admit, you are a genius!
    This recipe is your second best recipe, after your giant chocolate chip cookie recipe.
    Thank you ever so much for making your videos.
    PS: I really like waffles ( your dog)

    • Gemma Stafford on May 1, 2017 at 12:45 pm

      Hi David,
      Thank you for your lovely comments, it is so good to have you with us.
      I am happy that you have introduced your Mom to our videos too, it is a lovely thing to share with your family, and it was how I started baking too.
      Our waffles is a very spoiled doggie! today I found him eating a bone, on my skirt, on my bed, not good! However we love him very much. He is a rescue dog, and was a lot of trouble when we got him, but so worth the effort.
      Good to have you with us,
      Gemma 🙂

  12. Patchouli on April 29, 2017 at 12:25 am

    Hey Gemma, just wanted to say ur recipe is amazing, but you’ve forgotten to write when to add the baking powder in your method!

    • Gemma Stafford on April 29, 2017 at 1:35 am

      Hi there,
      Thank you so much for bringing this to my attention. I have now updated the recipe. This will be added with the flour, I like to mix it through the flour before adding to the wet ingredients,
      Gemma 🙂

  13. Sarah on April 11, 2017 at 3:54 pm

    Hi Gemma. Which is the correct measure of powder sugar ?here written 4 cups but in YouTube 2 and 1/2 cups. I’m really sad I put 4 cups and it’s too sweet ? Even the eggs in YouTube 3 eggs but here 4. Which is the correct recipe? Thank you

    • Gemma Stafford on April 12, 2017 at 7:32 am

      Hi Sarah,
      The written recipe is right! This frosting is sweet, it is the nature of it.
      I did not give you quantities in the YouTube video for eggs, so follow the recipe here. You can reduce the sugar, but not by too much, it matters to the texture of the recipe.
      Gemma 🙂

  14. shugi on March 31, 2017 at 1:47 am

    Thanks for sharing such an amazing recipe and video Gemma, this is my go to cake whenever I’m aiming for a grand birthday cake for friends and family! Everything about it is very special and I always get such wonderful compliments. I like adding an extra half portion of the cream cheese mixture to fully coat the side of the cake and throw on a generous amount of chopped walnuts on the side. It’s in my oven now for a celebration tomorrow 🙂 . Do you have any advice on how I could reduce the likelihood of cracking the top of the cake while it’s being baked for next time? (P.S. I do have a pretty old oven that came with the house I live in.)

    • Gemma Stafford on March 31, 2017 at 2:42 am

      Hi there,
      I am happy that you like this recipe, we love it in my house too!
      1. You can use a cake nail, which is pushed down through the center of the cake, helping the heat to distribute during the bake. This is particularly useful at high altitude.
      2. Check your oven thermostat! Ovens vary, particularly old ovens. Reducing the temperature by 10C/20F may help.
      3. Check your pan. If it is a heavy pan you may need to wrap it to keep it cool. The heat will distribute more evenly with this method. Use brown wrapping paper, two sheets and wrap the pan with this, tie it on with string. This will help to keep the heat from baking the outside of the cake before the heat transmits to the center. We always did this for heavy fruit cakes at home!
      4. Do not over-mix the ingredients once the flour has been added. Cakes do not rely on gluten, over-mixing will develop the gluten and cause domeing and cracking.
      I do hope this helps,
      Gemma 🙂

  15. Phindile Ngwenya on March 19, 2017 at 8:45 am

    Hi Gemma,

    I tried your carrot cake recipe. It was burnt and it crumbled, the cream cheese frosting was watery even after chilling it in the fridge. What went wrong? Please help.

    • Gemma Stafford on March 20, 2017 at 3:26 am

      Hi there,
      This is a big question for me as I cannot tell what you did! This is a reliable recipe. If you followed the recipe, and your oven is working right, and you baked at the right temperature it could not be so bad!
      The frosting is the same really. Cream cheese should not be watery, and the frosting should not be watery! Go back to the recipe and ask yourself what you changed. Some cream cheese is designed for spreading, this is usually in a tub. This may be softer than my one, but this is not a set frosting, it will be soft,
      Gemma 🙂

      • Phindile on March 27, 2017 at 4:56 am

        Hi Gemma,

        I just realized my mistake with the cream cheese frosting. I bought two tubs of cream cheese, they come in tubs where I’m from. The only problem was that the other one was medium fat instead of full cream. With the cake I tried it again, this time I used two cups of flour and a loaf tin for 35 minutes.

        Thank you Gemma for your recipe. The carrot cake has become my husband’s favourite.

        • Gemma Stafford on March 27, 2017 at 11:24 am

          YEA! I am so happy to hear this, thank you for letting me know,
          Gemma 🙂

  16. CharlesMangayi on March 18, 2017 at 5:35 am

    My Children and I love this cake I’ll repeat it again and I’ll make sure I get the Cream Cheese for frosting. Couldn’t find it this time.

  17. Phindile on March 9, 2017 at 3:59 am

    Hi Gemma,

    I would like to know if there’s a difference between icing sugar and powdered sugar

    • Gemma Stafford on March 10, 2017 at 5:11 am

      These are the same thing! Different names in different places! It is also called confectioners sugar in some places,
      Gemma 🙂

  18. megayuki on March 6, 2017 at 9:21 pm

    Hi Gemma. I want to ask you, in this recipe why you not adding baking soda and salt? I compare this recipe with other recipe I found. I just wanna make a birthday cake for my mother in law and I wont to disappoint her because I think this cake will be the first carrot cake she ever eat. what do you think? is that okay if I add 1 tbs baking soda and 1/2 tbs salt on ur recipe? or just leave it and follow ur instruction? thank you so much

    • Gemma Stafford on March 7, 2017 at 1:10 am

      Hi there,
      Why are you thinking of changing this recipe? If you do this you will change the result. One tablespoon of bicarbonate of soda will ruin any cake that I know of!
      1/2 tablespoon of salt in addition will make it inedible! you mother in Law will never want to see carrot cake again, and you may never see her again either, so, stick to the recipe! lol,
      Gemma 🙂

  19. Maanasi on March 5, 2017 at 3:13 am

    How many people does this recipe serve?

    • Gemma Stafford on March 6, 2017 at 1:41 am

      Hi there,
      A lot! at least 12 portions, it is light enough, but satisfying, and the frosting adds richness,
      Gemma 🙂

  20. Claire on February 15, 2017 at 11:41 am

    I’ve made the carrot cake before, however I can never get the frosting right, it’s always very runny, I then add more icing sugar but this still doesn’t help. What am I doing wrong?

    • Gemma Stafford on February 17, 2017 at 8:11 am

      Hi Claire,
      there was an error in this recipe, which I changed some time ago, but for some reason it did not update on the page. I am really sorry, it is right now.
      This is a big cake, so you can decide how much you wish to make, and use for this recipe.
      Thank you for letting me know,
      Gemma 🙂

  21. Aisha on February 10, 2017 at 3:59 am

    Loved it! Me and my daughters made it, and it was everything that a carrotcake should be. Can’t wait to make it again.

    Thank you so much Gemma <3

    • Gemma Stafford on February 13, 2017 at 11:56 am

      Hi Aisha,
      That is great, thank you for letting me know, I am really happy to have you and your daughter with us,
      Gemma 🙂

  22. Theresa on February 3, 2017 at 11:22 pm

    Hey Gemma. i want to make your Carrot Cake in a 10″ thats around 25cm Deep cake tin. could you tell me how much i need to increase the ingredients by? Thank you.

    • Gemma Stafford on February 4, 2017 at 2:30 am

      Hi Theresa,
      The adjustment will be so small that I would need to try it myself!
      I think you can leave it as it is, there is little enough difference in the pan sizes. 10% difference in the recipe would help I suppose, but if you do this write it down, make sure you increase each ingredient proportionally. Measuring in grams would help this,
      Gemma 🙂

  23. Remya on December 29, 2016 at 4:54 am

    Hi Gemma,

    Thank you for the recipe. This was the first time I was trying this recipe from your website. I followed the recipe to the dot and made sure the temperature was maintained at 170 through out the baking. Though it rose nicely, it burst on top and when i took it out of the oven after 70 mins of baking a small portion of the cake was still uncooked so popped it back for another ten minutes. Also it tasted very eggy. I was disappointed that it happened because I followed everything to the dot. 🙁 Would love to hear your expert opinion on this.

    • Gemma Stafford on January 2, 2017 at 10:00 pm

      Hi Remya,

      I’m sorry to hear that, that really sucks. I have not had the same experience. did you use the same diameter tin?

      I’m am not sure about the eggy, I really don’t understand that. One question, did you measure in cups? or grams? or ounces?
      that might be the issue.

      Talk soon,
      Gemma.

  24. Madeleine on December 18, 2016 at 8:09 pm

    Hi Gemma

    Love your recipes!! This carrot cake looks awesome and can’t wait to try it for Xmas.

    Quick question … can we reduce the sugar if my family doesn’t like desserts that are too sweet? How much can I reduce so that it won’t alter the texture and structure of the cake too much?

    Also … where do I find the recipe for the cute little carrot icing on the cake?

    Thanks so much n have a great Xmas!!!

    • Gemma Stafford on December 19, 2016 at 1:32 am

      Hi Madeline,
      It is difficult to adjust a recipe without affecting the results. I would not reduce the sugar by much more than an ounce/one tablespoon, for safety.
      The little carrots are made with a leaf icing tip, and orange colored buttercream frosting, not too complicated really! you can practice a little. The leaf tip is a long narrow one, this is usually in any set of nozzels. Happy baking, and happy Christmas to you and yours,
      Gemma 🙂

  25. demiana on December 10, 2016 at 4:50 pm

    Oh God!!This was amazing!I am not particularly fond of carrot cake but my mom likes it so i decided to make this recipe for her birthday.Needless to say I absolutely fell in love with this cake and I will be making it again and again!My family loved it as well and given that I served it on Sunday afternoon and my Tuesday morning it was gone(for a family of four, two of which were on a diet!!) I’d say this was a win!It really is the best ever carrot cake!

    • Gemma Stafford on December 11, 2016 at 2:41 am

      Haha! yes the proof is in the pudding! or in the carrot cake. I am happy that you liked this cake, it is a great one for a large gathering, or your little family!! lol,
      Gemma 🙂

  26. Mahalakshmi on December 2, 2016 at 9:49 am

    Hi Gemma,
    Here in India we don’t get cream cheese. So, if I make it at home how much should I make???
    A very curious girl,
    Mahalakshmi

    • Gemma Stafford on December 2, 2016 at 11:02 am

      Hi there,
      Yes you do get cream cheese, it is Paneer!! When you make this you can use it for all osrts of things, so if you have too much you can use it, on bread, add herbs, spices etc! The homemade cream cheese recipe using 1 liter of milk will yield about 1/2 cream cheese, the remainder, whey, can be used in other recipes. You should experiment with this, use the freshest milk you can get, add a little heavy cream too if you like, this should be a staple in your house! The yield will depend on the milk you use, try it, then you will know what suits your family,
      Gemma 🙂

  27. Clara Kaiser on November 3, 2016 at 6:35 am

    Hi, I want to try this carrot cake for my friends birthday and I just want to ask if I can replace the flour with hazelnuts. Cause my friend is allergic to flour. Thank for the beautiful video! <3

    • Gemma Stafford on November 5, 2016 at 4:55 am

      Hi Clara,
      NO! this will not work! you can however use an alternative flour, such as rice flour, coconut flour etc. When you change the ingredients in a recipe you change the result! My advice is to try this with 1/2 of the recipe, see how it is. This is how I develop recipes, this way you will not waste ingredients, and the recipe will be your own too! Gemma 🙂

  28. Didem on November 2, 2016 at 2:05 am

    Hi Gemma, I love your YouTube channel and your recipes. I made this recipe 2 times now. But, however, I am not sure about the mixing time of the frosting. The last I made the frosting, the texture of the sugar was still “edible” =)
    I was trying not to over-beat the frosting, but apparently it needed much more mixing. After adding sugar into the bowl, for how long should I mix the frosting? Greetings from Turkey…

    • Gemma Stafford on November 2, 2016 at 8:43 am

      Hi there, yes, you are right, you can beat this as long as you like, it will get better the more you beat it. remember the sugar is really being ‘melted’ into the cheese mixture, this is what makes it so creamy 🙂

  29. Mary on October 29, 2016 at 5:59 am

    Hi Gemma,

    I love you recipes! Easy and delicious they always are 😉

    Can you please tell me the average weight of cake that this recipe yields?

    Thanks

    • Gemma Stafford on October 31, 2016 at 4:35 am

      Hi Mary, if you add up all of three ingredients listed you will find the weight, which will allow you to multiply up the ingredients, or divide them down too if you need to 🙂

  30. Fatima Mahmud on October 25, 2016 at 5:53 am

    BEST CAKE RECIPE EVER I love it soooooooooooooooooooooooooo muchhhhhhhhhhh and my friends all adored it too!!!!! Thank you Gemma

    • Gemma Stafford on October 26, 2016 at 2:10 am

      YEA! Fatima, that is great, i am happy to hear that,
      Gemma 🙂

  31. Sarah on October 20, 2016 at 12:15 am

    Hi Gemma I love your videos they are the best ! I wanted to ask what is better to use for cakes all purpose flour or cake flour. Don’t really know the difference . Thought you might know more then me ? 🙂

    • Gemma Stafford on October 20, 2016 at 1:44 am

      Hi Sarah,
      For me the one I always have in my pantry is all purpose flour, this I use to make cake flour if I feel the need. Here is an explanation which may help you:
      All-Purpose Flour is your go-to kind of everyday flour, with a protein content that can range from 9~12%. Unbleached flour tends to have a higher protein content, and it is definitely a better choice compared to bleached. The gluten content varies with the harvest season, region of production, freshness, and how it is milled.
      Bread Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread.
      Pastry Flour is a finer, lower gluten kind of flour that is best suited for sweet baked goods like cakes and cookies. It has a very soft texture.
      Cake Flour is even finer and lower in gluten than pastry flour. It might be good for baked goods that need an especially soft and fluffy texture and do not need to withstand a long proofing process. There is a recipe for this here on my site.
      Self-raising Flour has the leavening agents (baking powder) added, Chefs do not tend to use this,l earn how to use and measure your own yeast and baking powders for best results.
      Gemma 🙂

  32. Dee on October 5, 2016 at 6:30 am

    As far as recipes go, this is definitely the best one. Most carrot cakes are very dense. This was airy, fluffy and not dark at all.
    I made this a day in advance for a dinner party and everyone loved it.
    The oil was a big worry for me. I used O’lite sunflower oil which is a very light ‘flavourless’ vegetable oil they have in this region and I couldn’t imagine making this with anything else.
    I put the cake on ‘cake paper’ after it had cooled, and in the morning the sheets were drenched in oil. I replaced the sheets, put all the frosting, then later that evening when it was time to cut into the cake the new sheets were still totally covered in oil. Even when you slice the cake in half to open, you can feel the grease on your hands. I didn’t actually put 400ml, I put 370-380ml because I found it to be far too much when reading the recipe.
    It is a huge cake and most people could not taste or feel the oil, I actually could, the frosting really does help in taking away that greasy feeling but, there has to be a way to avoid that much oil.

    Thank you for the recipe, it really was a big winner despite that criticism.

    • Gemma Stafford on October 17, 2016 at 9:54 am

      Hi Dee,

      I’m thrilled you like this recipe. it is the best I have ever eaten, hence the name :).

      So don’t worry i know exactly what happened. The reason I know is because i did it myself before. Some I know you followed the recipe exactly but by the sounds of it your dry ingredients were off. You needed more flour or oil to soak up that oil.

      what measurements do you do? cups, grams, ounces or did you do a mix? thats very important.
      Also did you use all purpose flour? or a different baking flour? all flours absorb liquid differently.

      This is very easily fixed. I’m sorry it was so oily.
      Let me know and we can troubleshoot it.
      Gemma.

  33. safa.m on October 4, 2016 at 3:58 am

    Hi gemma
    I am baking this cake right now..i only have a 11″ round cake tin. So what should be the approximate time to bake it?
    Please reply asap

    • Gemma Stafford on October 5, 2016 at 3:24 am

      I am late with this answer! you watch it! allow it to set up for about 3/4 of the suggested time, then watch it!
      Gemma 🙂

  34. Free on October 2, 2016 at 2:47 am

    Hello Gemma,
    I´m a big fan of your website. Thank you for all the recipes and tips you share with us!
    But I have one question about the Carrot Cake: 400ml Oil seems a little much. I´ve read on the Internet that you can replace 400ml Oil with 200g applesauce and 2-3 tsp oil. Do you think that would work?

    Love Free

    • Gemma Stafford on October 2, 2016 at 3:14 am

      Hi there, applesauce is usually use as an egg substitute. It is not a fat, and the oil is part of this recipe!
      When you change an ingredient you change the result – this is a big mix and takes the oil well. You can of course try it, it may suit your taste, but I suspect it will be crumbly! Gemma 🙂

      • Free on October 2, 2016 at 3:18 am

        Thanks for your fast reply. I will then try it with the oil but it just sounds so much thats why I´m asking.

        Thanks Free

  35. Marie on September 20, 2016 at 3:03 pm

    Hi, looks so easy and delicious. I am a newbie at baking and I am so excited to make this recipe for my son’s birthday party.

    I have just bought a Nonstick 9″ x 13″ x 2″ Cake Pan. Is this recipe good for this size pan? I am hoping it’ll be big enough for a group of 25 people, serving small pieces. I suppose I can do two layers of icing to make the cake higher.

    Will this size pan work?

    • Gemma Stafford on September 21, 2016 at 10:23 am

      This is a good size pan for a tray bake type of cake. It will work well for this recipe, cutting it into squares. Do watch the baking time as it may be shorter for a more shallow bake. Gemma 🙂

  36. Ash on August 27, 2016 at 2:36 am

    Hi, I was just wondering if it would be okay to use self raising flour instead of plain flour? I’m going to attempt to make this gluten free for my Aunt by I only have gluten free self raising. Thanks 🙂

    • Gemma Stafford on August 28, 2016 at 3:01 am

      Hi Ash,
      Yes, you can do this, and leave out the soda. Happy baking,
      Gemma 🙂

  37. Yoly on July 30, 2016 at 6:36 pm

    I tried this recipe for my brother’s birthday. It was not good. It was expectedly way too oily. In fact all I could taste was the oil (I used vegetable canola). It lacked in flavor and spice. I should have just stuck to my old recipe.

    • Gemma Stafford on July 31, 2016 at 8:21 am

      Hi Yoly,
      it sounds like you got your measurements off somehow. I really cannot figure this out, I am really sorry it did not work out for you,
      Gemma 🙂

  38. Pratyusha Cherukumilli on July 13, 2016 at 4:01 pm

    Hi Gemma
    So my second cake is a Carrot and almond cake with cream cheese frosting and chopped toasted almond topping. This time the frosting was much better than the first time. Posted a picture of it incase you want to see. Thank you for the lovely recipe. Cant wait to dig into the cake. Cheers !
    Pratyusha

    • Gemma Stafford on July 14, 2016 at 7:52 am

      Hi Pratyusha,
      Thank you so much, I am really happy to hear that, and for your photo, well done you,
      Gemma 🙂

  39. lunap on July 11, 2016 at 1:06 pm

    Hi Gemma, when should I use the baking powder? Do I use it when i use my other dry ingredients?

    Thanks,
    Luna 🙂

    • Gemma Stafford on July 11, 2016 at 1:18 pm

      Hi Lunap,
      Thank you for pointing this out to me. Yes, you add it to the flour, and mix it through. I wil edit the recipe when I get to my desk, thanks,
      Gemma 🙂

  40. Keertana on July 11, 2016 at 6:57 am

    Hi….
    I really want to try out this recipe…..but would it be nearly as tasty without cream cheese frosting??
    Thanks

    • Gemma Stafford on July 11, 2016 at 1:50 pm

      Hi there,
      Well! the cream cheese frosting adds a lot of richness to this, and is traditional with it.
      You could use a buttercream frosting, or even a water icing, just to finish it, but it will be good even on its’ own.
      Gemma 🙂

  41. Lei on June 27, 2016 at 8:01 am

    Hi gemma..my friends love the carrot cup cakes i made..now im gonna try the carrot cake for my friend birthday..can i use granulated sugar instead of caster sugar..i think the only difference is that caster sugar is more refined than regular sugar..should i use the same amount of granulated sugar if i use one..

    Thanks this iS LEI FRom jeddha ksa

  42. Lei on June 25, 2016 at 8:07 am

    Hi gemma..my friends love the carrot cup cakes i made..now im gonna try the carrot cake for my friend birthday..can i use granulated sugar instead of caster sugar..i think the only difference is that caster sugar is more refined than regular sugar..should i use the same amount of granulated sugar if i use one..

    Thank this iS LEI FRom jeddha ksa

    • Gemma Stafford on June 28, 2016 at 7:25 pm

      Hi Lei,

      Same amount is perfect. Good luck with your cake.This one is my favorite 🙂

  43. Martin on June 24, 2016 at 5:24 pm

    I make this cake every year for my sister’s birthday, she loves it almost ate it herself.

  44. Diana on June 18, 2016 at 12:44 pm

    Dear Gemma, this recipe is epic. I loved it a lot. I would love to use the same recipe to make cupcake. Will that work and do I need to alter anything ? (Cooking time ir temperature) ?

    • Gemma Stafford on June 19, 2016 at 3:59 am

      Hi Diana,
      This recipe works perfectly for cupcakes too, just adjust the baking time. In other words keep an eye on them after about 15 mins.
      Thank you for your kind comments, and for being in touch. You can now post pictures of your results, good and bad! here,
      Gemma 🙂

  45. Diana salha on June 17, 2016 at 3:42 am

    Hi Gemma. I tried this cake and it tastes lovely. However, the bottom burnt although I followed the instructions to the T and I am an avid baker. Any reason you can think of why this could have happened?

    • Gemma Stafford on June 17, 2016 at 4:01 am

      Hi Diana,
      This sounds like an oven temperature problem?? I cannot think what else may have caused this.
      Gemma 🙂

  46. Dyah Aveiro on June 4, 2016 at 2:32 am

    Thank you very much Gemma, i really love the taste when it’s done !!!
    but i got a problem, when the cake was baked it went up double its size, then after it cooled down it came to normal size but the bottom of the cake rushed to the top, leaving big hole in the middle of the cake :'(
    why did this happen?

    • Gemma Stafford on June 6, 2016 at 3:04 am

      Hi Dyah,
      I have no idea what happened! usually I would say this was to to with the oven temperature. If it is not stable it will cause the cake to ‘fall’. If the oven is constantly opened through the baking it will affect the temperature too, and can cause the cake to flop.
      This is my best guess,
      Gemma 🙂

  47. Canary on May 29, 2016 at 3:10 pm

    Hi Gemma,
    How do you make the cream cheese frosting more firm but not too sweet because i want it to be firmer for piping.

    • Gemma Stafford on May 30, 2016 at 7:59 am

      Hi there,
      This is a problem for some people. In Ireland they longer sell the Philly in block form, and the one they do sell is a lot softer. My mum gets a firm one from the cheese counter at her store. This will be firm enough to pipe. It is the only suggestion I have for this,
      Gemma 🙂

  48. Laurence on May 24, 2016 at 7:16 pm

    HI Gemma, my go to carrot cake is this one, I love your recipes so much plus your youtube channel is amazing!
    One favor can you please make a banana bread or cupcakes:)

    • Gemma Stafford on May 25, 2016 at 12:36 pm

      Thanks so much for visiting my website, Laurence. You can find my best-ever banana bread recipe in the recipe section here on my website. Hope this helps 🙂

  49. Huyen Pham on May 18, 2016 at 10:31 pm

    Hello Gemma,

    Greetings from Vietnam.
    I have watched your video & read the instructions for baking this carrot cake & I really want to make one for my Mom’s b-day. Just want to ask you the size of the round form u used for this receipe. Is it 20cm or 22cm?

    • Gemma Stafford on May 19, 2016 at 4:34 pm

      You will need a 9 inch pan for this recipe. Hope this helps.

      • terry on June 6, 2016 at 2:20 am

        Amazing recipe, the best i have ever tasted ,however , correct me if i am wrong , you said A 9″ tin? as i was making this im thinking hmm this i a lot of ingredients! for one 9″ tin , this recipe actually makes 2 carrot cakes not one, just have too eat more i guess.

        • Gemma Stafford on June 6, 2016 at 2:27 am

          Hi Terry,
          Ha ha! It depends on the depth of the pan you use I suppose. But, you got one for the freezer, so win win,
          Gemma 🙂

          • Terry on June 6, 2016 at 2:52 am

            just a standard 9″ loose bottom spring loaded tin, id say 4″ – 5″ deep , the same as yours in your video, the wife`s not complaining though 🙂

            • Gemma Stafford on June 6, 2016 at 10:41 am

              Ha ha Terry,
              I do not understand that, but happy days by the sound of it, well done you,
              Gemma 🙂



  50. Emy on April 26, 2016 at 1:35 pm

    Hi Gemma. I love your recipe. I use it as a base. Instead of 2 cups of oil, I use 180ml of browned butter and 3/4 cup oil give or take. The browned butter gives this toffee taste to the cake. I add 1 1/2 tbsp of rum liquor as well. A bit more of spices. And VOILA!

    • Emy on April 26, 2016 at 1:44 pm

      Oh and 1 cup dark brown sugar, 3/4 cup caster sugar. And NO raisins.

    • Gemma Stafford on April 27, 2016 at 2:16 am

      Hi Emy,
      This sounds like a really grown-up cake, delicious. Well done to you for rocking it up! I am tempted to try this!
      Gemma 🙂

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