This is the most popular cake on the site and one I’ve baked time and time again. This Best Ever Carrot Cake recipe with cream cheese frosting is perfect for cake stalls, birthdays, bake days and study sessions. It’s seriously the easiest and most fool proof cake ever if you follow the recipe. Since so many of you have tried it, the tip section below is very comprehensive. Great for those that need help or have questions. Share the carrot cake love. It’s got vegetables in it, so it’s good for you. Ahem.

How to Bake Carrot Cake Video Tutorial

Best Ever Carrot Cake with Cream Cheese Frosting

Best Ever Carrot Cake with Cream Cheese Frosting
Cake Mistress Print Recipe
Print Recipe
This is the most popular cake on the site and one I’ve baked time and time again. It’s seriously the easiest and most fool proof cake ever if you follow the recipe. You will need: 2 medium loaf tins (21 x 11 x 6 cm; 8.5 x 4.5 x 2.5 in)
Servings: medium loaves


Carrot Cake
Cream Cheese Frosting


  1. Heat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of two medium loaf tins with baking paper and grease the sides with non-stick spray.
  2. In a large bowl, add the sugar and oil. Whisk together until the mixture is thick. Add the eggs one at a time. Whisk together for a few minutes until well combined.
  3. Add the salt, bicarbonate soda, grated carrot, walnuts, sultanas (optional), cinnamon, nutmeg and sifted flour. Stir all together with a spatula until all ingredients are evenly combined.
  4. Fill each loaf tin just over half full. These cakes will rise a lot in the oven. Check the oven has reached the correct temperature. Place the cake tins on the middle rack of the oven. Bake for 35-40 minutes, until the tops are golden brown, the tops spring back when lightly touched, and a skewer inserted into the middle comes out clean.
  5. Remove cake tins from the oven. Allow cakes to cool for at least 10 minutes in the pan. Then turn cake onto a wire rack to cool completely.
  6. Prepare the cream cheese frosting. Add the icing sugar mixture and softened butter to the bowl of an electric mixer. Beat with a paddle attachment until the butter has coated the icing sugar and there’s a sandy texture to the mix. With the beaters running on medium speed add cubes of softened cream cheese one at a time. The frosting will start quite thick then thin out as more cream cheese is added. On medium-high speed beat the frosting until it becomes light and fluffy.
  7. When the loaves are completely cool, slather the cream cheese frosting on top.

Baking Tips

  • The recipe makes 2 medium loaves. It could also make one loaf and approximately 8 cupcakes. If you need one loaf, just halve the ingredients. Baking time will vary depending on the size of the tin and the amount of cake you are cooking at once. Very roughly, I would use 15-20 minutes as a guide for cupcakes and 35-45 minutes for a whole cake. You could bake in larger or small pans, but the cooking time will vary. Larger pans need more time and smaller pans need less time. I can’t predict how much time it needs. Keep an eye on you cake closely and test for doneness as advised.
  • Baking time: I deliberately set the kitchen timer 5 minutes before the cake is expected to be done, so I’m reminded to watch the cake carefully at the final stages. All ovens have their own quirks and often the temperature dial does not accurately reflect the temperature inside. I recommend an oven thermometer inside to be sure.
  • Ingredient substitutions and omissions: cake baking relies on the chemistry between the published ingredients. Any time you alter core ingredients like flour, eggs, butter/oils and milk you risk the cake not working. Even substituting full fat ingredients for low-fat alternatives can ruin it as fat is a core component to the structure of cake. Feel free to experiment, but I can’t guarantee your cake will work if you start making your own changes.
  • Loaves will keep in an airtight container, at room temperature, for up to 3 days.


  1. Silvia

    You made me crave for carrot cake :)

  2. OohLookBel

    I wouldn’t eat carrots normally, but in a carrot cake? Gimme more, please! Love the swirly icing, too :D

  3. Agnes

    Oooh ahhh…. just look at that frosting draping seductively over the edge of the carrot cake. Gorgeous! :)

  4. Conor @ HoldtheBeef

    This really does look good, with a great crumb, but nothing can sway me from my carrot cake recipe!

    Still, I would really like one of these. Please. Maybe two. And an extra serve of frosting.

  5. Iron Chef Shellie

    ahhh I so have to get that book!!!
    Looks delicious =D

  6. Jen

    Looks amazing! Thanks for sharing the recipe!

  7. Megan

    That looks great! Thanks for sharing. I love this site, always full of great creative ideas for pastries. And this post seriously made me hungry.

  8. Megan

    That looks great! Thanks for sharing. I love this site, always full of great creative ideas for pastries. And this post seriously made me hungry.

  9. jo

    This looks great and I’m always on the lookout for a delicious carrot cake to try out.

  10. Trisha

    I have a somewhat similar recipe and yes… IT IS JUST FABULOUS!!! I usually make generous amounts of the cream cheese frosting – half for the cake, half for myself! Weeee!

  11. Tess

    Great! I am just making the Womans weekly carrot cake which is similar, but instead of nutmeg, I used Allspice. And pecan instead of walnut. I am yet to frost my cake, so I am definitely going to use your recipe!!

  12. Amy Alexandra

    I was just thinking, while eating carrot cake, boy I love carrot cake..if only I had a good recipe. Maybe Cake Mistress can help me..and you did. This is definitely getting whipped up this week.

  13. Bins

    Always on the look for a good carrot cake and yours sounds yummy……….so if I have time today I shall give it a go, then let you know how it went.

  14. Bins

    Loved this caked, unfortunately I wasn’t able to put the yummy frosting ontop due to my dairy allergy, any suggestions for a replacement of this?

  15. Chanel11

    One bowl AND the best ever? Bookmarked to be made soon :)

  16. Cake Mistress

    Hi Belinda. How about a Buttercream with a touch of lemon, with substituted ingredients? I went dairy-free a few years ago and used to use Nuttelex as a butter replacement: beat 250g Icing Sugar with 80g softened Nuttelex until the mix goes sandy. Add 2 drops of Vanilla Extract and at least 25ml Lemon juice (more to taste) and beat for 5 minutes until creamy.
    Let me know how it goes!

  17. Mel

    Omg…I love this cake…I made it yesterday and it is all gone today..Even my neighbour took some home after she devoured the peice i gave her!! Never have i had a carrot cake so moist and the frosting..ohhh yummy!!
    Making another one for my daughters teachers birthday for a present (as she loves cakes!!any cake!!)
    Keep up the great cooking!!!

  18. Cake Mistress

    Hi Mel,
    Super-glad to hear your cake was a success! Thanks for your kind words.

  19. Sophie Edwardes

    This is beautiful!! Carrot cake is my fave cake & yours is the champion of them. xoxo

  20. Cake Mistress

    Super! So happy that this cake is living up to its reputation :)

  21. Ra

    OMG!!! You’re right it’s THE BEST EVER Carrot Cake recipe!! Nom! Nom! Nom! I turned this into muffins/man sized cupcakes and hubby took them to work … got an email at morno’s begging me to make more as the boys all loved them and there wasn’t enough to go around … army boys chowing down on cupcakes … am sure it was a great sight :P

  22. Anonymous

    Hi Sophia. Super-great to hear you’re happy with the carrot cake. It really is delicious! Would be interested to try Scott’s cake as well. Can never have too much carrot cake IMHO :)

  23. Anonymous

    ha ha, the image of army boys each manly muffins is hilarious. Glad everyone enjoyed the cake!

  24. Bel Stafford

    We made this one a few weeks ago, and it was sooooo yummy and sooooo easy to make. It’s going on the list of easy, impressive and quick yummies! That’s for sure. Thanks for the yumminess!

  25. Anonymous

    Yay! You’re welcome :) I’m really glad that you liked the carrot cake recipe. Definitely easy to whip together and tastes delicious.

  26. Jae

    Hi, I’m from Singapore, I know this site is mainly for Australia & New Zealand but the slice of carrot cake with the frosting look so moist and delicous, that I have to comment and will defnitely try this recipe, thanks for sharing the recipe.

  27. Anonymous

    Hi Jae,
    Thanks for visiting! Everyone is most welcome here from all corners of the globe. Let us know how the carrot cake recipe works for you. It certainly is a winner :)

  28. Discodolly154

    this is my most favourite cake in the world!
    so delicious!!!!!

    also thank you so much for the gorgeous frankie diary, your generosity is astounding

  29. Anonymous

    Thanks! It’s one of my favourite cakes too :)
    Glad you received the diary. It’s pretty cute!

  30. Jae

    I baked the carrot cake this morning……’s moist & simply yummmmmmms…….I did the frosting too and my daughter loves it, but I’m not a big fan of butter, is it ok that I don’t use butter at all for the frosting? Thanks so much for the recipe, and yes, it certainly is a WINNER!!

  31. Anonymous

    Hi Jae,
    So glad the carrot cake turned out great for you. I reckon it’s fine to omit the butter for the frosting. It might make it slightly less creamy, but just add a little extra cream cheese if the texture seems a little different. Happy baking!

  32. Jae

    Hi Hi, I forgot to mention that I used half the recipe for cupcakes and the other half I used the loaf tin…both were great, but just to note – baking time for the cupcakes was 20 mins and 30 mins for the loaf tin. Thanks again.

  33. Anonymous

    Thanks for sharing the baking time with me.

  34. Chiobhon Bellesons

    Hey guys!!! I’m baking this cake for the weekend.. I just wanted to know from you, dearest cake mistress… Can this cake mature for a couple of days in die fridge?? I’ve read that adding a cup of coconut to a carrot cake recipe will help with this?? If it can mature for a day or two, where do you suggest – fridge or room temp? I don’t want to bake it tonite (Thursday eve) and then by Saturday midday it’s all dried up you know???

    What do you think>

    Lovely website by the way***
    Bonny, South Africa

  35. Anonymous

    Hi Bonny,

    Thanks for reading :) That’s an interesting question regarding the coconut. I’ve honestly never experimented with coconut in that way, so I’m not sure how to advise on that. But for storage, I do recommend wrapping the unfrosted cake in clingfilm and storing at room temperature in an airtight container. The recipe has a good quantity of oil, so it should hopefully remain nice and moist.

    Happy Baking!
    The Cake Mistress

  36. Crazybindi

    hey just ran across this recipe been making it for thirty years hard to find better

  37. Mousse Cakes

    I just saw a similar recipe to this earlier! Definitely going to try both out! Thanks for the post!

  38. Bexham07

    Is it okay to just make in one cake tin if so what size say 23cm will be ok??

  39. tangotom

    This carrot cake wasvery light and great tasting. The icing was way too sweet. So much sugar that it was hard to dissolve. I treied that recipe with altering the sugar in the cream – 100gm sugar 10 250gm cream cheese and it was devine!

  40. Blueshark

    Found your recipe by accident and tried it yesterday – delicious!!!!! This will part of my recipe collection. Thanks for sharing!!

  41. Sabine

    If it’s as good as you say I’ll have to try this recipe. Carrot cakes are one of my favorites so I’m always excited to try different versions!

  42. steph

    I have had this exact recipe for many years and everyone loves it. I bought a microwave cake pan and I found the recipe on the packaging. I sometimes make it into carrot cake cup cakes as well. You do have to watch the cooking time when making cup cakes though

  43. Jeanletitia

    Hi I am not a cook but your carrot cake was the best I have ever made Thanks Jean

  44. Christie

    I made this recipe tonight after reading all the great comments and wasn’t disappointed! Reminded me of my favorite women’s weekly carrot cake recipe – and similar in ingredients – but lighted and moister. Frosting also great. Only just discovered your blog and will come back again!

  45. Green

    Best carrot cake I’ve had so far! I used Almonds instead of wallnuts and it worked very well. Thank you so much for the great recipe!

  46. Guest

    Deeeeliciousss! I <3 carrot cupcakes!! I like to add a teaspoon or two of lemon to the icing.. adds that bit of zing =D

  47. Guest

    did you add the zest or some juice to the icing? What size pan would you recommend for this recipe if you didn’t want to make the cupcakes? Thanks

  48. Anonymous

    I’ve often added around one teaspoon of lemon zest to the creamcheese frosting for an extra zing. If you didn’t want cupcakes, there’s enough batter to fill at least one medium loaf pan, maybe even two depending on the height you’d like to achieve.

    Happy Baking!

    The Cake Mistress

  49. Maria

    i made this but instead of using walnuts i used pecans, definitely worth it – it was delicious!

  50. Sharmick

    First time making this receipe today, My husband loves it! I used a tin 22cm L x 12cm W x 6.5cm D and found the cake not cooked properly in the middle. And seemed to fall out of its shape when taken out of the tin. Side of cake were perfect. Could you advise the correct size loaf pan or tin please. So I can made this yummy cake again.

  51. The Cake Mistress

    Hi Sharmick,

    That’s a shame that the cake fell apart. It’s the same size pan that I use for my carrot cake. I find there’s too much batter for the one tin, so I only fill it until 3/4 full and turn the leftover batter into cupcakes.
    Baking time can be tricky depending on the oven, because sometimes they can be hotter or cooler than the oven dial, or heat unevenly. Regardless of time, don’t remove the cake from the oven until a skewer inserted into the centre comes out clean. If you find the top and sides of the cake getting extra crusty and brown before the centre is cooked, turn down the heat by 10-15 degrees and place aluminium foil over the top to prevent burning.

    Good luck with the cake!

    The Cake Mistress

  52. vikki

    This looks so yummy, have you ever tried making a gluten free version?

  53. Dianne Wright

    this would be the best carrot cake i have ever made and i can’t cook thankyou so much

  54. Laura Lee

    Really good recipe! Thanks for sharing :)

  55. mary

     This really and truly is the best tasting carrot cake ever!!! I tried it tonight and it turned out fantastic!!! Thank you for sharing! I’ve blogged about it (will link the recipe to you of course!!)

  56. anonymous

    hi, i was just wondering if i could replace the oil with applesauce? do you think that would work? also, is the cake sweet? can i dec the amount of sugar? thanks!

  57. Sandra

    I think the title is absolutely right! It is the best ever carrot cake!! thanks for sharing the recipe!

  58. Mina

    ohhh these look uberdelicious!
    could you tell me what kind of cup you used? I have so many different cups..would be great if I knew about the volume of your cup.
    Awesome blog by the way!!

  59. Anonymous

    Hi Mina,
    Thanks for reading! I use 1 cup = 250ml as a measurement.



  60. Anonymous


    The cake is fairly sweet, so you could cut down the amount of sugar without too much trouble. However, I don’t recommend replacing oil with applesauce. There wouldn’t be enough “fat” in the cake for it to work.


  61. Carinalaw

    Best Cream Cheese Frosting hands down!! Thank you Emma. We are soooo lucky to work with you :)

  62. Zena

    Sorry to appear daft but, when you say BROWN sugar? Light brown, dark brown, coarse brown, caster ? I have baked the cake using dark molasses sugar and it appears to have toffee like clumps in it.  I would like to repeat the recipe as the cake has risen beautifully , but I am a little worried about the texture. I have baked the cake in a tin similar to a Bundt tin and it came out no problem. Thank you for you lovely recipes I am working my way through them. Regards Zena

  63. Sherie

    This recipe is Devine! 10/10 from me and my family

  64. Joycemur

    carrot cake is the best

  65. Anonymous

    Hi Zena,
    Sorry, just caught your message now. In the carrot cake, I use light brown sugar. Dark brown is ok as well, but because it’s stickier it tends to clump like you’ve found. Just check there are no lumps before it gets added and it’ll be fine too.

    The Cake Mistress

  66. Ktr2907

    how long shall i cook it for if i put the whole thing in a loaf tin?
    its been in for 40min but still very runny inside,

  67. Anne

    I made this cake last week, Oh. My. God. The icing is straight from heaven! As soon as we finished it, I baked another one…which has also been demolished….

  68. Ja-Bird

    One is no domestic goddess – but this cake is so easy!  Have made it 5 times and each time fantastic!!!  (Even when a little over-cooked).  Love your recipes!  Thank you x

  69. blue fruit

    Found your blog this morning and have just made this cake. Oh yum! This is the absolute BEST carrot cake I have ever made – so very light and melt in the mouth. 

    Looking forward to trying out more of your recipes. 

  70. Tara Fox

    BEST CAKE EVER- came across your site looking for the best carrot cake icing and well your blog on this cake was just too irresistible so i made your entire recipe and as I sit here enjoying how light it is and yummy, I pity when hubby comes home as im sure i would have eaten most of it by then. lol.

  71. Suebac

    Great to try a receipe with oil nice and moist luv it !

  72. Carmen

    Thank you for sharing your recipe -I will try the frosting recipe only because I’m in a rush and will use boxed cake mix.

  73. Bevberm

    Never made carrot cake before this – great recipe and I didn’t manage to flop it!

  74. Christopher Cole

    Try making it while drunk! …

  75. Avalon

    Just made this…with a few alterations…I used 3/4 cup of oil and 3/4 cup sugar, I also used wholemeal self rising flour and instead of walnuts I used saltanes…By this stage it was looking a little dry so I put a dash of milk and some lsa mix ( linseed, sunflower and almond meal)…and cooked for 25 mins and no icing as I was trying to make this cake as healthy as possible…it turned out so nice, and hubby loved it even though he claims he doesn’t like carrot cake!

  76. Karen

    Umm… would love to make this recipe as cup cakes, but it doesn’t say what amount of time you should cook it for if you are doing it in cup cake tins ? Can anyone advise what amount of time in the oven ?

  77. Cake Mistress

    Hi Karen,

    Try 15-20 minutes for the cupcakes. They’ll be done when the top springs back when touched lightly.


    The Cake Mistress

  78. jake williamson


    my cake looked (well, in my opinion!) fantastic but…

    it tasted awful! i cant quite figure out why as i carefully measured everything (with the help of my 2 year old – perhaps that’s where i went wrong!).

    the main problem is it just tastes really, really oily. consistency, colour and smell are all spot on but the flavour is just, well… oily!

    where’d i go wrong?!



  79. Cake Mistress

    That’s so lovely that you bake with your 2 two old! Do you know what type of oil was used? It needs to be a very light flavoured oil, like vegetable, sunflower or grapeseed. If a different oil, especially Olive Oil, was used, the taste would be very oily.

  80. jake williamson


    just checked the oil and it’s just regular vegetable oil…

    the cake definitely tasted better once it’d be in the fridge for a day. i tried it out on a couple of people over the weekend (who i trust not to be polite!) and they liked it ;)

    i just snuck another slither now and there’s still a hint of oil, mainly in the top middle part of the cake…

    gonna give it another go, and this time – i’ll let the 2 year old do ALL the measuring! i have a feeling she’ll be less distracted that i was…

    and we’ll try a different oil, just to be on the safe side ;)

    thank you for taking the time to me,


  81. Claudia

    Just found your lovely wevsite, looking for a good recipe for Carrot cake with cream cheese. I found yours and I can’t wait to bake it tommorow in my home ec. class. It looks amazing !!! I’ll comment and tell you the end results, can’t wait.

  82. belle

    Hi, this looks absolutely amazingggg! Can I make it in a round cake pan instead of a loaf pan?

  83. Kiya

    HI, I have made this cake and it was an big hit. I absolutely loved it. I have my gluten intolerant Nan coming for lunch tomorrow and was going to try with gluten free flour but i am sick and don’t feel like heading to the shop. I have some almond meal- could the cake work or would it be too dense?

    Thanks :)

  84. nikita

    I added vanila instead od nutmeg.Instead of the icing, try spreading top of the cake with cumquat marmalade followed by a layer of organic quark.A reduced sugar,yummy alternative.

  85. nikita

    I like it

  86. liz white

    yum yum yum, made the cupcakes and had them sitting on the counter cooling. even the cat loves them haha.. cant wait to find another recipe to try :)

  87. 1st time baker

    Hi there, Oh my gosh!! i have just made this carrot cake and I have to agree, ITS THE BEST recipe ever! ive tried others but this one was so good. It turned out so beautiful and my tasting team (my husband and kids) absolutely loved it!
    Well done on the great recipe and thank you soo much for sharing it, this will be surely be one famous recipe in my my family from now on.

  88. Malu

    Best cake ever, kind of ate a quarter of it before anyone else got home…oops! I only put maybe 100g of icing sugar with 30g butter and 220g of cream cheese for the icing. Also added the lemon zest and it was sooooooooo good!

  89. Gail

    This is the best carrot cake recipe I have ever tried. It turned out perfect. I used canola oil instead as I didn’t have any vegetable oil. As mention previously olive oil would be to oily. I will be defiantly be making this again again and again.

    Thank you for sharing your recipe and all the comments/suggestions as they are also very helpful .

  90. Simbah

    DELICIOUS!!!! Thanku, it was my first attempt at carrot cake & it rocked!

  91. Anna

    is it okay to substitute bi carb soda with baking powder? or do you have to use bi carb soda?
    -please reply!

  92. Jade

    These were so amazing! I am an avid baker and made these for my Mum/Dad’s cycling club brunch.  They were such a hit and I had an endless flow of compliments all morning.  I’ll definitely be trying some more of your recipes :)

  93. Amy

    First time I did this recipe it was as a loaf and it was delicious – now I have just made cupcakes, 12 normal size and 12 mini with the quantities above .. and again, it works and tastes like a dream :o)

  94. Azuki_ice

    Brilliant! I’ve made this cake twice within the last week. The icing is sooooooo yummy. Thanks for sharing!!!

  95. Eliza

    Hi there, I have made this cake before and my friends begged me for the recipe! I had to credit you. :)
    Do you have any idea whether this cake would work as a slice, ie in a square shallow-ish cake tin? I need to make ‘slabs’ of carrot cake for a picnic. I also need to know whether the cake itself freezes well, so I can just take it out and ice it on the day.
    Cheers, Eliza

  96. Anonymous

    Hi Eliza,
    Yup, it should be fine in the square tin too. Just be mindful of not over/under filling the tin and watching the bake time carefully. Could be more or less depending on the size of the tin and amount of batter in there.
    I’m sure it can be freezed (un-frosted) and brought to room temperature on the day. Not that I’ve tried before, but the same can be done for a similar banana loaf.

    Happy baking!

  97. May

    Love this receipe! No exaggerations! Defintely the best I have whipped up :)

  98. Denese

    Just made your carrot cake ………..YUUUMMMMMMMM!!! big hit with my family. Thanks for sharing

  99. Anonymous

     This recipe sounds great, but I was just wondering can I use half oil and half water instead of all oil?

  100. Geetha

    This was simply superb! Did it today and was so wonderful!! This has been my first carrot cake and was enjoyed by my husband and kids. Thank you. 

  101. Disappointed

    Made this recipe (cupcakes) Saturday evening for a family Easter gathering Sunday morning. I don’t normally “risk it” with recipes online that I haven’t vetted. But you wrote so convincingly and the comments raved. How could I go wrong? Turns out, this doesn’t make what I would call carrot cake AT ALL. It makes carrot MUFFINS. Carrot cake is sweet. It’s a dessert. This makes a sweet bread or muffins, but NOT cupcakes in any traditional sense. After using up all my eggs, staying up til 10 pm, and toiling away, I was devastated to taste the first batch of these. They are MUFFINS!!! My husband agreed. I was tasked with bringing dessert to his family’s Easter dinner tomorrow. I’ll have to pray there’s a bakery open on the way, as I would never show up with these, claiming they’re carrot cake or anything resembling dessert. 

  102. Terayz

    I am about to make this carrot cake recipe – I have a feeling it will taste superb! I had a recipe very similar to this, and as I lost it recently, I was looking for a similar one again. Everyone always raved about the carrot cake I used to make…so perhaps I have found its twin.

    For those with big aversions to oil; I know this sounds crazy, but use olive oil. I know olive oil has a stronger flavour than vegetable oil, but the good thing about it is that olive oil is the opposite to other oils.

    OLIVE OIL IS VERY GOOD FOR YOU. I personally, use olive oil in everything, and I love the distinctive flavour. When you know something is good for you, you can put up with a slight variation in taste. Use olive oil if you want it to be healthy and don’t worry about the quantity. The more you have, the healthier you’ll be. It’s good for your skin on the outside, and great for your body on the inside.

  103. Terayz

    I have now made this cake and would like to say it turned out very well! I cooked the muffins for 18 minutes in my oven- which tends to be slightly hot, and they were cooked to perfection. As I LOVED my previous carrot cake recipe, it is hard to say this beats the taste of that one – I’m bias. But this mixture held together well whereas my other one was prone to crumbling. For me, I think I prefer a cake with solid bits of nut and obvious carrot/ sultanas, etc…this was a finer recipe. Next time I think I would make a few of the ingredients a bit more chunky in the best sense of the word. I would also add more spice… But that is just my preference.

    Thank you for a reliable recipe with tasty and pleasing results!
    The family was very satisfied!

  104. jessrose

    Everyone I make this for say it’s the yummiest, most delicious carrot cake they’ve ever eaten!
    It’s defo made it into my favourite recipes book… you know, the one my daughters will fight over when i die.
    SO so good!

  105. Jessica Joseph

    Looks sooo good! 
    Can I bake it in an 8 inch tin? How long should i bake it for?

  106. Elissa Carter

    your blog is lovely, thanks for going to the trouble!

  107. Ellyn Cridland

    The most delicious carrot cake recipe ever!! :)

  108. Sophia

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

  109. Lisa

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

  110. 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.

  111. 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.

  112. 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!

  113. 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.

  114. Bread

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

  115. Shaon

    Absolutely heavenly!

  116. 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!

  117. 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.

  118. 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.

  119. 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!

  120. 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!

  121. Steph

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

  122. 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 :)

  123. john

    white chocolate

  124. Sharon

    Hi, I used your recipe many times however your website was not working last time so I had to find another recipe. It looks like you have changed it as all ingredients were measured in cups and this time you have it in grams. Also for some reason this time my cake has not risen as much as it usually does either. Bit disappointed

  125. Cake Mistress

    Hi Sharon,
    Sorry to hear that. I started standardising recipes in grams to suit the international readership, as the size of the baking “cups” change depending on US, US or Australia. If you’re used to baking the original recipe in cups I’ll add those measurements back in alongside the weights so others don’t end up in your position. Thanks for the feedback,

  126. Maureen

    I love carrot cake and this one looks delicious!