My Classic Carrot Cake Recipe is a soft, moist, spicy cake filled and covered with a luscious vanilla flavoured cream cheese icing. It is the recipe I use for the tearooms!

There are many different variations of carrot cake, including those that include ingredients such as nuts, raisins, or even pineapple, as well as vegan and gluten-free versions. I have in the past served a number of different versions of carrot cake in the tearooms but nowadays I prefer this simple carrot cake recipe and it always sells well.

So for this Classic Carrot Cake Recipe I don’t add nuts or dried fruit but you can add them by simply mixing them into the dry ingredients – as described in the recipe directions.

Ingredients you will need to make this Classic Carrot Cake Recipe

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For the cake

• 9 ounces / 250 grams / 1.125 cups plain flour
• 1 teaspoon cinnamon
• 1 teaspoon all spice
• ½ teaspoon ground cloves
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 9 ounces / 250 grams / 1.125 cups soft light brown sugar
• 4 large eggs
• 4 fluid ounces / 120 ml buttermilk
• 6 fluid ounces / 180 ml vegetable oil
• 12 ounces / 340 grams / 1 ½ cups grated carrot

For the icing

• 6 ounces / 170 grams / ¾ cup butter softened
• 12 ounces / 340 grams / 1 ½ cups full fat cream cheese at room temperature
• 12 ounces / 340 grams / 1 ½ cups icing sugar
• 2 teaspoons vanilla extract

Directions

1. Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
2. Grease and base line two 9 inch / 23 cm sandwich tins.
3. Sieve the flour, spices, salt, baking powder and bicarbonate of soda into a large mixing bowl.
4. Add the sugar and whisk until the dry ingredients are evenly combined. If you wish to add chopped nuts or dried fruit add them now.
5. In another bowl whisk the eggs, oil and buttermilk together.
6. Add the grated carrot to this mixture and stir until evenly distributed.
7. Now tip the wet ingredients into the dry ingredients and mix together.
8. Divide evenly between the two cake tins and bake in the preheated oven for about 35 minutes until well risen and firm to the touch.
9. Allow to cool in the tins for at least 30 minutes and then turn out onto a wire rack to finish cooling.
10. While your cakes are cooling you can make the cream cheese icing.
11. Cream the butter until light and fluffy and then gradually beat in the cream cheese until the mixture is smooth.
12. Add the icing sugar and vanilla extract and whisk until the icing is thick.
13. Store in the refrigerator until the cakes are completely cold.
14. Put one cake onto a serving plate and top with some of the icing. Spread this in an even layer and top with the second cake.
15. I like to apply the icing for the top and sides of the cake in two thin layers rather than one thicker one as I think this gives you a better finish.
16. Spread a thin layer of icing over the top and sides of the cake. This layer will trap any crumbs and form a base for the final layer. Chill the cake for at least one hour.
17. Spread the rest of the icing evenly over the top and sides of the cake.
18. Store in the refrigerator until you wish to serve it.

History of Carrot Cake

The origins of carrot cake are believed to date back to medieval times in Europe, when sweeteners like sugar and honey were scarce and carrots were used as a substitute in baked goods. The first known recipe for carrot cake dates back to the 19th century, when it was commonly known as ‘carrot pudding.’ This early version of the cake was typically made with grated carrots, spices, and breadcrumbs. It was often served with a sweet sauce made from sugar and butter.

The modern version of carrot cake is said to have originated in the United Kingdom during World War II when sugar and other ingredients were rationed, and people needed to find creative ways to make cakes that were both tasty and nutritious. Carrots were plentiful and were used generally to make cakes, eventually leading to the development of the carrot cake we know today.

Equipment you will need to make this Classic Carrot Cake Recipe

Apart from the usual kitchen items and tools you will need two 9 inch / 23 cm sandwich tin and a wire cooling rack.

Classic Carrot Cake Recipe

Recipe by Scones Plus More Course: Dessert, SnacksCuisine: British (Modern version)Difficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

35

minutes

Resting/Cooling time

30

minutes

Ingredients

• For the cake

• 9 ounces / 250 grams / 1.125 cups plain flour

• 1 teaspoon cinnamon

• 1 teaspoon all spice

• ½ teaspoon ground cloves

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 9 ounces / 250 grams / 1.125 cups soft light brown sugar

• 4 large eggs

• 4 fluid ounces / 120 ml buttermilk

• 6 fluid ounces / 180 ml vegetable oil

• 12 ounces / 340 grams / 1 ½ cups grated carrot

• For the icing

• 6 ounces / 170 grams / ¾ cup butter softened

• 12 ounces / 340 grams / 1 ½ cups full fat cream cheese at room temperature

• 12 ounces / 340 grams / 1 ½ cups icing sugar

• 2 teaspoons vanilla extract

Directions

• Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
• Grease and base line two 9 inch / 23 cm sandwich tins.
• Sieve the flour, spices, salt, baking powder and bicarbonate of soda into a large mixing bowl.
• Add the sugar and whisk until the dry ingredients are evenly combined. If you wish to add chopped nuts or dried fruit add them now.
• In another bowl whisk the eggs, oil and buttermilk together.
• Add the grated carrot to this mixture and stir until evenly distributed.
• Now tip the wet ingredients into the dry ingredients and mix together.
• Divide evenly between the two cake tins and bake in the preheated oven for about 35 minutes until well risen and firm to the touch.
• Allow to cool in the tins for at least 30 minutes and then turn out onto a wire rack to finish cooling.
• While your cakes are cooling you can make the cream cheese icing.
• Cream the butter until light and fluffy and then gradually beat in the cream cheese until the mixture is smooth.
• Add the icing sugar and vanilla extract and whisk until the icing is thick.
• Store in the refrigerator until the cakes are completely cold.
• Put one cake onto a serving plate and top with some of the icing. Spread this in an even layer and top with the second cake.
• I like to apply the icing for the top and sides of the cake in two thin layers rather than one thicker one as I think this gives you a better finish.
• Spread a thin layer of icing over the top and sides of the cake. This layer will trap any crumbs and form a base for the final layer. Chill the cake for at least one hour.
• Spread the rest of the icing evenly over the top and sides of the cake.
• Store in the refrigerator until you wish to serve it.

Serving suggestions for my Classic Carrot Cake Recipe

I have kept my Classic Carrot Cake Recipe simple but if you’d like to serve it with a few extras here are some suggestions:

1. Chopped nuts: I don’t add nuts or dried fruits to my cake but you could sprinkle some chopped nuts such as walnuts or pecans on top of the cream cheese icing for a crunchy texture and extra flavour.
2. Fresh fruit: Serve with fresh fruit like strawberries, raspberries or blueberries for a burst of colour and freshness.
3. Ice cream: A scoop of vanilla ice cream on the side of carrot cake is a delicious treat.
4. Whipped cream: A dollop of whipped cream on top of the carrot cake adds a light and airy texture that complements the cake.
5. Tea or coffee: Serve with a cup of tea or coffee for a cozy and comforting dessert experience.

Check out another recipe that’s a real favourite at the tea rooms – my Chocolate Cake with Chocolate Ganache!

Until then ‘Happy Baking’!

Tanya