Best Ever Carrot Cake with Cream Cheese Frosting

May 19, 2010

Carrot Cake Best Ever

Here it is! I’ve bowed to public pressure to share my most requested cake recipe and most popular frosting.

And … *drum roll please* … it’s the first vegetable to appear on this website. Thank you, thank you, hold your applause.

No I don’t have a fever, smartie-pants. Ha ha.

Anyhoo, this is the super-moist and fluffy carrot cake that has converted carrot cake haters and induced the phrase ‘mouthgasm’.

I feel like a bit of a cheater, because it’s seriously the easiest and most foolproof cake ever: one bowl, beat it, you’re done. And once I paired it with the Creamcheese Frosting in the Hummingbird Bakery Cookbook, it was a match made in heaven.

These babies have been whipped up for cake stalls, bake days, group study sessions and afternoon teas.

Go forth. Share the carrot cake love. It’s got vegetables in it, so it’s totes good for you ;)

FAQ and Tips:

  • Servings: This recipe makes TWO medium loaves, or one loaf and around 12 cupcakes. A medium loaf tin is 23cm long. Please split the batter across two tins, or halve the quantities to make one cake.
  • Baking time: Please note ALL ovens are different, and often the dial does not accurately reflect the temperature inside. I’ve found an average baking time of 40 minutes per medium loaf. Yours might take more or less. My tip is to set your oven timer at five minutes before expected bake-time and physically check the cake for doneness. It is ready when (1) a skewer inserted into the middle comes out clean, and (2) it is light golden brown in colour and the dome springs back when lightly touched. If it doesn’t pass the test, keep it in the oven longer and check every 3-5 minutes. If the top looks crusty but the middle isn’t ready, cover the top in aluminium foil and turn down your oven at least 10 degrees.
  • Cake tins: I use a medium rectangular loaf tin measuring 23cm long. The cake can be cooked in any size pan, bearing in mind that a smaller volume will take less time to cook, and a larger volume will take more time. How much time? I honestly don’t know. Follow the baking time tips above to determine when it’s ready.
  • Ingredient Substitutions: Cake baking is chemistry. The ingredients interact a certain way to ensure a cake has body, sound structure and moistness. Altering major ingredients like flour, eggs, fats (butter, oil) and milk is risky. You’ll be safe changing the quantities and nature of the smaller ingredients (cinnamon, nutmeg, nuts), but I can’t predict how your cake might turn out if it deviates too far from the original recipe.
  • Conversions: 1 cup = 250ml
  • Brown sugar, dark brown sugar, or muscovado sugar are all fine to use in the cake. A light vegetable oil is recommended e.g. Canola. Do not use olive oil. Self raising flour must be used as well. But if you’ve only got plain flour you need to add two teaspoons of baking powder to each cup of plain flour.




Makes 12 cupcakes and one loaf
(unknown source)

You Will Need
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Cream Cheese Frosting
From Hummingbird Bakery Cookbook

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp


Heat oven to 180 degrees celsius.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.

Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.


  • Sophia

    AWESOME! Everyone loved it!! :) Thank you for sharing your recipe with us!!

  • Lisa

    Absolutely the best EVER!! I actually don’t like cinnamon but it made the muffin!! Loved loved it!! Thank you for sharing!

  • Ross Thatcher

    I’ve been loosely following this recipe for months now, and have successfully substituted the veg oil with a can of coconut cream with excellent results. I usually add sunflower, pepitas, pecans or any other seeds I have handy, even hemp-seed is great. A little bit of cardomom is also nice for a change.

  • Diana Buckland

    I loved your introduction – you made me chuckle and of course I’m going to try your delicious carrot cake and yummy frosting. Thank you so much.

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  • Vanessa

    Has anyone tried this without walnuts? How did it turn out? I’m out of them but have everything else and REALLY craving carrot cake!

  • Eileen Farmer

    Made this cake for Easter weekend and it was the best carrot cake ever, with the best part eing so easy to make.

  • Bread

    Thanks for this wonderful recipe. I couldn’t get my hands on walnuts but even without them the cupcakes are absolutely delish!

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  • Shaon

    Absolutely heavenly!

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  • Monique Thomas

    I made this cake for my aunty and uncle when they returned from overseas. I didn’t get to taste it as I left it for them however, she tells me it was delicious, so beautiful and moist. Her granddaughters said it was the best carrot cake they’d had so now I’m going to make it for my family. Thanks for sharing. Yum!

  • Albie Darling

    This is a great carrot cake recipe – easy to make and easy to eat! I used pine nuts instead of walnuts and ginger instead of nutmeg.

  • Monique Thomas

    I have since made this cake twice for my family and it is deeeelicious. So moist. I left out the walnuts as I didn’t have any in the pantry and it was still so good. I make it as one cake using the same measurements of ingredients and cook for about 55 minutes.

  • Sham

    Hi! Greetings from Singapore! I just tried baking this cake and it was a hit with my friends at work. I also added half a cup of big sultanas to make it more tasty. Thanks for sharing this great recipe!

  • Tricia Tan

    Hi, i’ve just made this cake yesterday, and it was soooo gooooood !! The texture is so moist and yet so soft. However i’ve reduced the icing in cream cheese to 180g instead of 300g and the sweetness is just nice for us! thanks for sharing!

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  • Steph

    I am planning on making this with a 26cm round cake tin. Should i split the batter in half?

  • cassandra bishop

    Thank you for Sharing your recipe and making me look good at work.. I just baked some cupcakes for RSPCA cupcake day and used your reciepe there are Devine :)

  • john

    white chocolate

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