Carrot cake

Carrot Cake Recipe

Delicious, quick and easy to make, our carrot cake recipe is perfect for special occasions or as a comforting treat, pairing beautifully with a scoop of vanilla ice cream or a cup of tea.

Prep Time: 1 hr and 5 mins

Serves: 10 - 12


  • 230ml vegetable oil, plus extra for the tin
  • 100g yoghurt
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 orange, zested
  • 265g self-raising flour
  • 335g light muscovado sugar
  • 2 1/2 tsp ground cinnamon
  • 1/4 fresh nutmeg, finely grated
  • 265g carrots (about 3), grated
  • 100g raisins
  • Slightly salted butter, softened at room temperature
  • 300g icing sugar
  • 100g soft cheese



Heat the oven to 180C / 160C fan / gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yoghurt, eggs, vanilla and zest together. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.


Add the wet ingredients to the dry, along with the carrots and raisins. Mix well to combine, then divide between the tins.


Bake for 25 - 30 mins and insert a toothpick to ensure it comes out clear. If any wet mixture clings to the toothpick, return to the oven for 5 mins, then check again. Leave to cool in the tins.


To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing.


Top with the remaining icing and serve.