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
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
- 190 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
- 240 ml (1 cup) vegetable 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
- 310 grams (2 and 1/2 cups) icing sugar or powdered sugar
- 2 tablespoons maple syrup
- 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 and nutmeg.
- 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 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
*Carrots: Approximately three medium-sized carrots. You can leave the skin on the carrots before grating.
Mounia says
Thanks Jess. Just made this cake today and it is absolutely gorgeous!!! My 4 years old daughter loves it!
Jessica Holmes says
I love hearing that! Thanks Mounia!
Kitty says
I quite liked this recipe – it tasted great! But it came out a lot denser then I expected, kinda like mudcake dense. It also seemed quite oily so I might cut back on the oil a little next time to see if it makes a difference.
Jessica Holmes says
Hi Kitty! I’m so glad you liked the cake. I haven’t found it to be oily myself, but you could try that and see if it makes a difference for you. Thanks for trying one of my recipes!
Liz says
Lovely cake, I made this for my partner’s birthday and it was well enjoyed. Unfortunately I made the frosting with Philadelphia lightest (trying to be a bit healthy!!) and the frosting came out very runny.
Jessica Holmes says
So glad you enjoyed the cake Liz! Oh yes, full fat cream cheese is definitely the way to go!
Cassondra says
I made this for my Mom’s birthday, it was a hit! I added a cup of raisins. I will definitely make it again!!!
Jessica Holmes says
Aw so happy to hear that Cassondra – and I love that you added raisins too!
Pauline says
Amazing!
Hailey says
This recipe is amazing. It’s super moist and delicious. I used almond milk instead of full cream cows milk and I cut the recipe in half.
Jessica Holmes says
Yaaay!! So glad you loved it Hailey!!
Arta says
Seriously good cake! I used hazelnuts (which I roasted and added powdered ginger) and made no other changes to the recipe 🙂 lovely!! Thanks! Arta
Jessica Holmes says
Thanks for lovely feedback Arta! I’m glad you enjoyed it and adding hazelnuts sounds delicious!
Eve says
Can i use almond milk instead of regular cow milj?
Jessica Holmes says
Hi Eve, I haven’t tested this cake with almond milk so I can’t say for sure, but my guess would be yes! If you try it, let me know how you go.
Eve says
O
M
G
Super delicious 😋 super fantastic
🥰
I used plain water instead of milk and its great 👍🏼
Thank you thank you 🤗
Jessica Holmes says
Awesome! So glad you liked it Eve! ☺️
Atturina says
Can I use canola oil instead of vegetable oil?
Jessica Holmes says
Yes!
Atturina says
What if I only have 1 cake tin? Do I cut ingredients in half?
Jessica Holmes says
Hi Atturina, I developed this recipe specifically to be a two layer cake. You can try cutting the recipe down but I can’t guarantee the results!
Nayer says
Hi I enjoyed the recipe❤️❤️❤️❤️
Jessica Holmes says
So glad to hear that Nayer! ☺️
Corinne says
I’m planning on making this today for Easter tomorrow. How would you reccomend storing until then?
Jessica Holmes says
Hi Corinne, I recommend covering the cake layers with plastic wrap and storing them at room temperature. Then frost on the day of serving! Hope that helps!
Amali says
My veggie phobic child went yeuw when she saw carrot… just asked for her second slice!! Success!! Thanks for the lovely recipe!
Jessica Holmes says
Amazing! So glad you both like it! ☺️
Natalie says
I love carrot cake! Looks so moist and delicious!
Jessica Holmes says
Thanks Natalie!
Josh says
This is my favourite cake!
Jessica Holmes says
So glad to hear that Josh!