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.
Millie says
Hi I’m baking a cake for my parents birthday is this recipe a 2 layer cake or just 1
Jessica Holmes says
Hi, this recipe makes two 8 inch cakes.
Tracy says
Question please…..can I freeze uniced cakes? Thanks
Jessica Holmes says
Yes absolutely!
Kim says
Beautiful moist cake, came out perfectly the three times I have made it! It’s a favourite!!
Going to try the chocolate olive oil one next!
Thanks Jess
Jessica Holmes says
Wonderful! Thanks for the lovely feedback Kim!
Jodie says
I made the carrot cake for my b/f it was amazing !!! Great site
Jessica Holmes says
Awesome! Glad you liked it Jodie!
Naima says
Amazing recipe! This cake came out super moist and yummy! Thank you! I can’t wait to try your other recipes
Jessica Holmes says
So glad you enjoyed it Naima!
Elise says
Made this to prove to my partner that carrot cake is the best cake and what a hit! It is so moist and delicious. Ended up driving it round to relatives who couldn’t believe it was homemade! Have passed on the recipe they were so impressed.
Jessica Holmes says
Aww LOVE that Elise! Thank you for your kind review!
Joby says
Thank you for sharing you for recipe, I made mine and it turns out perfect. 😍😋
Jessica Holmes says
So happy to hear that Joby!
Angie65 says
This is by far the BEST EVER carrot cake I have tasted. I made this today for afternoon tea and both my hubby and myself devoured it. Let’s just say half a cake. This cake is super moist, light and super tasty. Next time, I will cut back on icing sugar for frosting as it’s just a little sweet for me. This is defintely my go to carrot cake. .. forever! YUMMY😋
Jessica Holmes says
Aww I’m so glad you loved it Angie! Thank you for your lovely review!
Egle says
It’s the best carrot cake that I made 🙂 all of my family loved it , and two of my boys always ask when I’m making a carrot cake again ! Love it 🙂
Jessica Holmes says
Aww so happy to hear that!
layla says
Extremely delicious
Jessica Holmes says
So glad you enjoyed it!
Fiona says
This is a delicious carrot cake.
Jessica Holmes says
So glad you enjoyed it Fiona!
Hannah says
Hi! This looks so good!
Can I use buttermilk instead of regular milk?
Jessica Holmes says
Yes that should be ok Hannah.
Menna says
Hi,
Can I make the cake a day ahead? trying to plan for my husband’s birthday. May be bake the cake the day before and assemble it on the day ?
Shall i leave it in the fridge till serving ?
Thank you,
Menna
Jessica Holmes says
Yes you can make it the day before! I like to prepare my cakes the day before and just wrap them in plastic wrap once they’re cooled and store them at room temperature. Then just frost to serve. I find cakes tend to go a bit dry in the fridge so I try avoid it when I can. Hope that helps!
Ruba says
Hi can I reduce the total amount of sugar in the recipe?
Jessica Holmes says
Hi Ruba, it’s up to you. The recipe has been tested with this amount of sugar, so any changes may change the final result.
Leitisha says
I love love love carrot cake has been my favourite since i was a kid!! But my nan was the only person who made it right 😜but I have never been able to make it even close until now! So thank you thank you thank y ou!!q
if I wanted to just make a big square cake what size pan and how long in a fan force oven would you suggest ??
Jessica Holmes says
So glad you enjoyed it Leitisha. You would need to look up a cake conversion chart to successfully convert the batter to a different sized cake pan.