Our best-ever carrot cake recipe

Name: Our best-ever carrot cake recipe
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 12 serving(s)
Ingredients: 225 mL sunflower oil, plus extra to grease; 225 g light muscovado sugar; 4 medium eggs; 225 g self-raising flour; 1 tsp. bicarbonate of soda; 1 1/2 tsp. each mixed spice, ground cinnamon and ground ginger; 150 g sultanas; 200 g carrots, coarsely grated; 50-75 g walnuts or pecans, roughly chopped; 175 g unsalted butter, very soft; 1 tsp. vanilla extract; 275 g full-fat cream cheese, at room temperature; 200 g icing sugar; Carrot decorations, optional, available from larger Sainsbury's stores (£1.55 for 12)

We've tasted countless carrot cakes, but this classic recipe is the best there is.

By The Good Housekeeping Cookery TeamUpdated: 02 May 2025

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Loved for centuries, there’s a reason carrot cake is such a classic. If you ask us, it’s enough to topple a good lemon drizzle and Victoria sponge off number one spot.

This recipe is as traditional as they come; a fail-safe carrot cake sponge topped with a cream cheese frosting.

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Yields:

12 serving(s)

Prep Time:

40 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 55 mins

Cal/Serv:

759

Ingredients

For the cake

225 ml
sunflower oil, plus extra to grease
225 g
light muscovado sugar
4
medium eggs
225 g
self-raising flour
1 tsp.
bicarbonate of soda
1 1/2 tsp.
each mixed spice, ground cinnamon and ground ginger
150 g
sultanas
200 g
carrots, coarsely grated
50-75 g walnuts or pecans, roughly chopped

For the icing

175 g
unsalted butter, very soft
1 tsp.
vanilla extract
275 g
full-fat cream cheese, at room temperature
200 g
icing sugar
Carrot decorations, optional, available from larger Sainsbury's stores (£1.55 for 12)

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. Grease and line the base and sides of a round 20.5cm cake tin with parchment paper. Put the oil, sugar and eggs into a large bowl and whisk together until smooth.
2. Step 2
  Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts. Scrape mixture into the prepared tin, level and bake for 1hr 5min-1hr 15min or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove from tin and leave to cool completely on a wire rack.
3. Step 3
  To make the icing, in a large bowl beat the butter and vanilla until completely smooth, then add the room-temperature cream cheese and mix to combine. Sift over the icing sugar and mix (carefully at first, as otherwise there will be clouds of icing sugar) until smooth and fluffy.
4. Step 4
  Cut the cooled cake in half horizontally through the middle. Use half the icing to sandwich the halves back together and place cake on a cake stand/plate. Spread remaining icing over top of the cake and lay on the carrot decorations, if using. Serve in slices.

This recipe serves 12 and any leftovers will keep in the fridge in a sealed container for up to five days. Though we wouldn’t be surprised if the whole lot is polished off in one sitting, it’s that moreish!

If you’re looking for a twist on tradition, then you could try our carrot cake tray bake or these individual carrot cake cupcakes, which are great for Easter parties. Alternatively, this carrot cake cheesecake is packed with warm spices, sultanas and orange zest for a special occasion show-stopper.