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.
Reena says
Hi
Can I say i absolutely adored this cake. The recipe was just perfect. I made it for Eid to give out… I was fasting whilst baking as soon as fast was broken I tried it. I was so happy with the result.
I also made your chocolate cake when I went out to visit family in Pakistan. Yours was the only recipe with all the ingredients already in the kitchen. The kids/ teenagers were literally sneaking up to the fridge at night so they could secretly eat the cake.
Thank you so much for your wonderful recipes. I’m totally sold and will be trying out more of your fabulous recipes.
Jessica Holmes says
What amazing feedback. Thank you so much Reena! So pleased you and your family enjoyed this one and my chocolate cake too ❤️
Susie says
Can this be made as a loaf? What would be the baking time?
Jessica Holmes says
Hi Susie, yes it can. The baking time will depend on your pan size and the depth of you cake batter. You’ll know it’s ready when a skewer inserted into the centre comes out clean. You may need to cover the cake with aluminium foil towards the end of the bake time to prevent the top from over-cooking.
Lisette Gonzalez says
Hi! Amazing recipe , I received many compliments about this cake. I’m fan of your content. Love it 🥰
Jessica Holmes says
Yay! So happy to hear that Lisette!
Marie COSENZA says
Can this be made in a bundt pan?
Jessica Holmes says
I haven’t tried it myself so I can’t say for sure. My only concern is that the cake would be too soft and light for a Bundt pan. Bundt cakes are often a little more dense or sturdy to prevent them from breaking apart. But it could be worth a try!
Misha says
Hey I was wondering what pan size you used? Also I’m planning to make it in one big pan and then cut it in the middle. Would that be okay? And what’s a substitute for Maple syrup? Can I skip it as I don’t have it ? Thanks in advance
Jessica Holmes says
Hi Misha, I use two 8 inch round cake pans for this recipe (see step 1). The equivalent sheet pan size would be a quarter sheet pan (9 by 13 inches). And yes you can leave out the maple if you don’t have it. Hope you enjoy it!
Helen says
I’ve made this before and did a buttercream frosting because I couldn’t find ‘block cream cheese’. I’ve looked this up and we don’t seem to have this in the UK. What can I use instead?
Jessica Holmes says
Hi Helen, sorry to hear you don’t have access to blocks of cream cheese. The regular tubs of cream cheese will work, it just might be a bit more runny. But you can always pop it in the fridge to firm up a little.
Paula says
Can you find Philadelphia at your local Lidl? I’ve also seen in spelt Filadelfia in a UK cheesecake recipe so not sure if that’s a cheaper alternative?
Bee says
Have made this cake on numerous occasions, it’s always enjoyed by family and friends. I get lots of compliments and I’ve got to say i think it’s delicious too! One of my favourites!
Jessica Holmes says
Aww love hearing that Bee!
Veronica says
Can I use this or the cupcake recipe for a 1 layer sheet cake instead? The pan is about 8/9 x 11 inch, what do you think, just dividing the recipe by half? Or do you have any other sheet cake options?
Jessica Holmes says
Hi Veronica, you could use this recipe as is to bake in a quarter sheet pan (9 by 13 inch). Since your pan is a bit smaller, the cake would be a bit thicker (taller) so would just take a bit longer to bake.
Rahil says
Its wonderful taste 😍
Jessica Holmes says
So glad you liked it!
Cheta says
Can this be made as cupcakes, if so how long and at what temperature should I bake them?
Jessica Holmes says
Hi Cheta, yes you could or try my Carrot Cake Cupcake recipe.
Sylvia says
Hi. I usually don’t like my cakes to have a lot of sugar. If I reduce the sugar, do you think it will turn out the same?
Jessica Holmes says
Hi Sylvia, sugar not only adds sweetness, but also moisture, structure and flavour. So if you reduce it, it’s likely to change the result.
Mayra says
this a really moist and tasty carrot cake great frosting yum yum 😋
Jessica Holmes says
So glad you enjoyed it.
Lesley kay says
The cake was delicious and veg easy to make. I am not sure where I went wrong with the frosting however as it was quite watery. I’m not sure if it was because I used cream cheese from a discount shop (I ensured it was full fat) it was cheap. Not sure if the leading brand would’ve been better?
Jessica Holmes says
Hi Lesley, so glad you enjoyed the cake! Yes it sounds like if the frosting was watery it must have been the type of cream cheese you used unfortunately. I usually use a block of full fat Philadelphia Cream Cheese.
Lisa says
This was a tasty treat! I made it for Easter, the family loved it and so did I. I’ll definitely make it again.
I made 4 layers out of the batter and did more frosting with some lemon juice.
Thanks for the recipe and all the work your doing!
Jessica Holmes says
That sounds fantastic Lisa! So glad you enjoyed it!
Makayla says
Great cake made it for Easter, family loved it 🙂
Jessica Holmes says
Yay! Love hearing that!