BEST Carrot Cake Recipe Ever

A really good carrot cake is one of those bakes that always feels generous. It’s soft, warmly spiced, full of texture, and has that lovely balance of sweetness and richness that makes it perfect for just about any occasion. This one has everything you want from a proper homemade carrot cake — grated carrot for moisture, walnuts for crunch, raisins for little bursts of sweetness, and a gentle warmth from cinnamon, ginger, nutmeg, and orange. Then you’ve got that creamy topping, whipped until light and smooth, spread generously over the top for a finish that feels just the right side of indulgent. It’s the sort of cake that looks beautiful on the table, slices wonderfully, and somehow always disappears faster than you expect.

Timings:

Prep time: 20 minutes

Cooking time: 35–45 minutes

Cooling time: 1 hour

Serves: 10–12

Ingredients:

For the cake:

• 260g all-purpose flour

• 2 tsp baking soda

• 1/2 tsp ground ginger

• 1/2 tsp fine sea salt

• 1 tsp ground cinnamon

• Fresh nutmeg, to grate

• Fresh ginger, to grate

• 1 orange, zest only

• 295ml vegetable oil

• 35ml milk

• 200g golden caster sugar

• 170g light brown sugar

• 1 tsp vanilla extract

• 4 large eggs, at room temperature

• 300g grated peeled carrots

• 100g chopped walnuts

• 65g raisins

  
  

For the icing:

• 225g cream cheese, at room temperature

• 140g powdered sugar

• Whipping cream, as needed

Method:

1. Preheat the oven to 170°C. Line two 8-inch cake tins with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, sea salt, ground ginger, and cinnamon until well combined.

3. Finely grate in some fresh ginger, a little fresh nutmeg, and the zest of the orange.

4. In a separate bowl, whisk together the vegetable oil, golden caster sugar, brown sugar, milk, and vanilla extract.

5. Add the eggs, one at a time, whisking well after each addition.

6. Using a large rubber spatula, gently fold the dry ingredients into the wet mixture in three parts, stirring until just combined and smooth.

7. Stir in the grated carrots, chopped walnuts, and raisins.

8. Divide the batter evenly between the prepared cake tins.

9. Bake for 35–45 minutes, or until the tops are springy and a skewer inserted into the centre comes out clean.

10. Leave the cakes to cool in the tins for 15 minutes, then carefully turn them out onto wire racks. Remove the parchment paper and leave to cool completely.

11. To make the icing, beat the cream cheese in a large bowl with a handheld mixer on medium speed until creamy.

12. Add the powdered sugar a little at a time, beating until light and fluffy.

13. Pour in the whipping cream and beat for 2–3 minutes until the icing is whipped, smooth, and creamy.

14. Chill the icing until ready to use.

15. When the cake layers are completely cool, spread icing over the top of one cake layer.

16. Place the second cake layer on top.

17. Spread the remaining icing over the top of the cake and use a butter knife or small spatula to swirl it gently.

18. Leave the sides unfrosted for a simple, rustic finish.

19. Finish with a handful of nuts on top.

Chef’s Tip:

For the best texture, don’t rush the cooling. If the cake is even slightly warm when you add the icing, it will soften too quickly and lose that lovely light finish. And if you’ve got time, the flavour of carrot cake is often even better the next day.