As I’ve raved on about banana bread for so long, I thought I’d change it up… this easy carrot cake recipe (plain and simple) is DIVINE! Although I’ve always been a big ‘cake eater’ (nicknamed Cake-y by my cousin, instead of ‘Katie’) I was never a fan of carrot cake growing up – perhaps something to do with the fact that it had a vegetable in. Looking back I feel like I wasted so many valuable years of my life not knowing how amazing it was. Anyways, I’ve got plenty of time to make up for it and I can’t wait because I can assure you I’ll continue to eat it as my ‘cake of choice’ whenever I get the chance.

For the last few years when my mumma has baked me a cake for my bday I’ve requested her amazing carrot cake – moist (sorry gross word), sweet and don’t get me started on the cream cheese icing. Honestly, I could eat it with a spoon.

It really is the best of everything combined and on a treat day you just can’t beat a coffee and a big slice of homemade carrot cake. Key word in that sentence though… ‘homemade’. Although I don’t complain about eating carrot cake that is ‘shop bought’ you really can tell the difference between an American-style slice in Nandos vs a crumbly/bit-messy homemade version. The latter being 100x better (in my opinion!)

I fell upon this ‘all in one recipe’ recently during lockdown whilst I was in Suffolk – not having access to my usual recipe books for inspiration. I’ll admit it turned out pretty well and it wasn’t long before there were only a few crumbs left on the plate (helped along the way by G of course!)

Other than the ease of the recipe, what I love about this cake is that is crams in a lot of cream cheese icing and it is packed full of hidden surprises which some (but not all) carrot cakes contain – orange zest, sultanas, walnuts, nutmeg, cinnamon. You really do get a kick of everything!

spreading icing on the carrot cake

So, read below for this easy carrot cake recipe and let me know what you think!

easy carrot cake complete!
Print Recipe
Easy Carrot Cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings
cake
Ingredients
For the Cake:
For the Icing:
Prep Time 30 minutes
Cook Time 30 minutes
Servings
cake
Ingredients
For the Cake:
For the Icing:
Instructions
  1. Heat the oven to 180C. Oil and line two cake tins with baking parchment and a little butter/oil.
  2. Whisk the oil, yoghurt, eggs, vanilla, zest in a jug.
  3. Mix the flour, sugar, cinnamon and nutmeg with some salt in a bowl. Break up any lumps of sugar with your fingers to ensure mixture if finely combined.
  4. Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts. Mix well to combine.
  5. Divide the batter between the tins and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tins on a wire rack.
  6. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again. Then add the rest and beat until light and fluffy.
  7. Remove the cakes from the tins and sandwich together with half the icing sugar. Top with the remaining icing and scatter the chopped walnuts over the top.
  8. Keep refrigerated for up to 5 days and enjoy!
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