A gorgeous two layer soft and moist Carrot Cake. You’ll love this one-bowl Carrot Cake made with brown sugar, warm spices and walnuts and covered with a luscious maple cream cheese frosting.

Introducing my FAVOURITE Carrot Cake recipe 🥕
Two layers of soft and tender Carrot Cake filled with fresh carrots, warm spices and chopped nuts. The finishing touch is a generous layer of thick cream cheese frosting.
This gorgeous homemade Carrot Cake is perfect for Easter.
If you follow me on Instagram, you would know that I’ve been working on the perfect Carrot Cake recipe ALL week. It’s a recipe that’s been highly requested by you guys so I’m super excited to share it with you.
When I was developing the recipe, I was torn between making a one layer cake or a multi-layer cake, so I reached out to you on Instagram and I asked what you prefer. The response for a layer cake was overwhelming.
So HERE SHE IS. My two layer Carrot Cake that’s soft, sweet and oh-so-easy to make.
There are a few reasons why this cake is extra special. Apart from the fact that a soft, sweet cake covered in cream cheese frosting is literally heaven on earth. Here are four reasons why you will LOVE this cake ->
- It’s a one bowl cake recipe. You don’t need an electric mixer and any special equipment. Just a bowl and spoon and you are on your way!
- It makes two perfect layers so it will easily feed a hungry crowd
- The frosting is made with just three ingredients and comes together super quick
- Everyone always loves this cake
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What makes a moist Carrot Cake?
- Using vegetable oil instead of butter keeps the cake nice and moist, and adding milk also lends itself to a very soft cake.
- I recommend measuring all the ingredients to ensure you don’t accidentally add too much flour.
- Keep an eye on the cakes while they’re in the oven so you don’t over bake the cakes. They will be ready when they spring back lightly to the touch and a skewer inserted in the middle comes out clean.
Tips for making Carrot Cake
- This is a very simple one bowl Carrot Cake recipe. All you need to do is add all the dry ingredients to the wet ingredients and stir to combine.
- To grate the carrots, you can really grate them is as fine or rough as you would like. Just remember that you don’t need to peel the carrots before grating.
- I use walnuts in my Carrot Cake but you can use pecans or any nut you prefer. Or you can simply leave the nuts out. I like them for a little extra crunch.
How to make cream cheese frosting
- The cream cheese frosting recipe is made using only three ingredients – cream cheese, icing sugar and maple syrup.
- I recommend using a block of full fat cream cheese – not a light or spreadable version.
- The maple syrup adds a little extra flavour, however you can use milk instead if you like
How long does Carrot Cake last?
- Carrot Cake is quite a moist and dense cake so it lasts quite a while. You can keep this cake for up to 3-4 days.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Carrot Cake
A soft and moist Carrot Cake with maple cream cheese frosting.
Ingredients
Carrot cake
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 180 grams (1 cup) brown sugar
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 240 ml (1 cup) flavourless oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 180 ml (3/4 cup) milk
- 200 grams (2 cups) carrot, roughly grated
- 110 grams (1 cup) walnuts or pecans, roughly chopped
Maple cream cheese frosting
- 500 grams (approximately 2 and 1/2 cups) full fat block cream cheese, softened
- 250 grams (2 cups) icing sugar or powdered sugar
- 2 tablespoons maple syrup
- Pinch of salt
- 55 grams (1/2 cup) walnuts or pecans, finely chopped
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with parchment or baking paper.
- In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
- Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
- Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Gently remove cakes from cake pans and leave on a wire rack to cool completely.
- To make the frosting, add the cream cheese and sugar to a mixing bowl and beat with an electric mixer on medium speed until combined and smooth.
- Add maple syrup and a pinch of salt and beat again. Spread one third of the frosting onto one of the cake layers. Add the other cake on top. Add remaining frosting on top.
- Sprinkle over chopped nuts. Cut and serve.
Notes
Flavourless oil: Choose a neutral or flavourless oil, such a mild olive oil, grapeseed oil or vegetable oil.
Carrots: Approximately three medium-sized carrots. You can leave the skin on the carrots before grating.
Kristen Strauss says
Can this be turned into a sheet cake?
Jessica Holmes says
Absolutely! You could bake it as is in a 9 by 13 inch pan.
Kristen Strauss says
Thank you. How would it affect the baking time?
Jessica Holmes says
I’d check it around the 35-30 minute mark. Let me know how you go!
Becky says
I made this cake for my mil! Super easy to follow and love that it’s made with pantry staples… just had to pick up the cream cheese! She’s asked for the recipe!! 😉
Jessica Holmes says
Aw I love hearing that Becky! So pleased your MIL enjoyed it!
Rachel says
Hi! Ideally, I’d like to freeze the cake (un-iced). Do you recommend wrapping the cake layers while they’re warm from the oven (to lock in moisture) or allow to cool completely before wrapping? TIA 🙂
Jessica Holmes says
Hi Rachel, you can wrap them while they are still a little warm, but I’d let them cool for a while. If you wrap them while they are too hot, they might create too much steam. Hope you enjoy this one!
Clare says
Hi Jessica, just wondering if you can freeze this cake (un-iced)? Thanks – love your recipes !
Jessica Holmes says
Absolutely Clare! It freezes really well. I hope you enjoy it!
Clare says
We LOVED it- so delicious- thank you!
Jessica Holmes says
Yay!!!
Em says
Hi Thank you for the recipe, could I use buttermilk instead if milk if yes how much would I substitute?
Jessica Holmes says
Yes you can if you like Em! Just use the same amount 🙂
Shahina says
Hi Jessica 🙂
I was wondering if I can bake this cake in a 9 by 13 inch cake pan and if so for how long please? Thank you lots!
Jessica Holmes says
Hi Shahina, yes you could! I would check it around the 30-35 minute mark. Hope you enjoy it!
Shahina O’neill says
Thank you! 😊
Laetitia says
Bonjour
Pour la conservation, peut on le conserver à température ambiante ou au frigo avec le glacage ?
Merci a vous
Jessica Holmes says
Hi, once the cake is iced, I would store it in the fridge in an airtight container. Enjoy!