Carrot cake sits in that comfortable space between everyday baking and something worth celebrating. You grate the carrots, fold in the oil and eggs, and the batter comes together with barely any effort. What emerges from the oven is moist and generous, the kind of cake that tastes better on day two when the flavours have settled into the crumb.
My version has always included crushed pineapple, which sounds unusual until you taste how it keeps everything tender. Walnuts go in for texture, though you can leave them out if you prefer. The spices are there but never shout. Cinnamon and nutmeg work quietly in the background, making the cake taste fuller without announcing themselves.
The cream cheese frosting is where the cake becomes something to look forward to. It balances the slight earthiness of the carrot with something bright and tangy. You can spread it thick or thin depending on your mood, and it holds up well in the fridge if you’re making this ahead. By the time you cut into a slice, you’ve got something that feels both simple and indulgent all at once.
Why You’ll Love this carrot cake
A moist, spiced cake that doesn’t taste like you’re eating vegetables—that’s the magic here. I find this recipe strikes the perfect balance between wholesome and indulgent. The grated carrots keep everything tender and subtly sweet, while cinnamon adds warmth without overpowering.
Raisins tucked throughout provide little bursts of chewiness that I appreciate. The lemon icing cuts through richness beautifully, making each bite feel fresh rather than heavy.
You’re getting natural moisture from the carrots themselves, so there’s no dry crumb situation happening. It’s comfort food that doesn’t leave you feeling guilty afterward.
Also read: Creamy Pumpkin Pie Dip Recipe for Fall Gatherings
What Ingredients are in carrot cake?
This homemade carrot cake recipe brings together simple pantry staples with fresh ingredients to create a moist and flavorful dessert.
The combination of sugars provides depth, while warm spices like cinnamon enhance the natural sweetness of the carrots. Each ingredient plays a specific role in achieving the perfect texture and taste that makes this cake so beloved.
- 170 g sugar
- 60 g brown sugar
- 280 g plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115 g butter, melted
- 100 ml milk
- 1 teaspoon vanilla extract
- 230 g finely grated carrots
- 180 g raisins
- 150 g icing sugar
- 3 tablespoons lemon juice
When gathering your ingredients, make sure the carrots are finely grated to distribute moisture evenly throughout the batter—this is essential for achieving the tender crumb this recipe is known for.
Room temperature milk incorporates more smoothly into the dry ingredients, though you may need to add a bit more depending on humidity levels.
The combination of white and brown sugar creates a more complex flavor than using one type alone, so both are worth keeping on hand. Finally, fresh lemon juice for the icing makes a noticeable difference compared to bottled versions, so prioritize that if possible.
How to Make this carrot cake
- Begin by preheating your oven to 190°C (Gas 5) and greasing a 23cm round cake tin. In a large mixing bowl, combine 170g sugar, 60g brown sugar, 280g plain flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Mix these dry ingredients well using a fork or hand whisk until evenly distributed. Add 115g melted butter, 100ml milk, and 1 teaspoon vanilla extract to the dry mixture, stirring thoroughly to combine. If the batter seems too thick, add a bit more milk a tablespoon at a time until you reach a workable consistency.
- Gently fold in 230g finely grated carrots and 180g raisins, being careful not to overmix. Spread the batter evenly into your prepared tin.
- Bake the cake for 55 minutes, then check for doneness by inserting a skewer or knife into the center—barely no cake mixture should stick to it. If the cake needs more time, cover it loosely with tin foil and bake for another 10 minutes.
- Once baked through, allow the cake to cool in the tin for at least 30 minutes before turning it out onto a wire rack.
- For the lemon icing, whisk together 150g icing sugar and 3 tablespoons fresh lemon juice, adding the juice gradually while mixing until you achieve your desired consistency.
- Before applying the icing, refrigerate the cooled cake for at least an hour to create a stable surface. Spread or drizzle the lemon icing over the top of the cake and allow it to set before serving.
Moist & Sweet Homemade Carrot Cake Recipe
Ingredients
Method
- Begin by preheating your oven to 190°C (Gas 5) and greasing a 23cm round cake tin. In a large mixing bowl, combine 170g sugar, 60g brown sugar, 280g plain flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Mix these dry ingredients well using a fork or hand whisk until evenly distributed. Add 115g melted butter, 100ml milk, and 1 teaspoon vanilla extract to the dry mixture, stirring thoroughly to combine. If the batter seems too thick, add a bit more milk a tablespoon at a time until you reach a workable consistency.
- Gently fold in 230g finely grated carrots and 180g raisins, being careful not to overmix. Spread the batter evenly into your prepared tin.
- Bake the cake for 55 minutes, then check for doneness by inserting a skewer or knife into the center—barely no cake mixture should stick to it. If the cake needs more time, cover it loosely with tin foil and bake for another 10 minutes.
- Once baked through, allow the cake to cool in the tin for at least 30 minutes before turning it out onto a wire rack.
- For the lemon icing, whisk together 150g icing sugar and 3 tablespoons fresh lemon juice, adding the juice gradually while mixing until you achieve your desired consistency.
- Before applying the icing, refrigerate the cooled cake for at least an hour to create a stable surface. Spread or drizzle the lemon icing over the top of the cake and allow it to set before serving.
Notes
Carrot Cake Substitutions and Variations
One of the best things about carrot cake is how forgiving it really is, which means you’ve got plenty of room to get creative without worrying you’ll mess it up. I’d swap out the milk for coconut milk or even buttermilk for tanginess. Want to boost moisture? Add crushed pineapple or applesauce. You can substitute walnuts or pecans for raisins, or mix both. Swap cinnamon for nutmeg or cardamom if you’re feeling adventurous. For the frosting, cream cheese icing works beautifully instead of lemon. The cake’s flexibility means you can adapt it to whatever ingredients you’ve got on hand without guilt.carrot cake Substitutions and Variations
One of the best things about carrot cake is how forgiving it really is, which means you’ve got plenty of room to get creative without worrying you’ll mess it up. I’d swap out the milk for coconut milk or even buttermilk for tanginess.
Want to boost moisture? Add crushed pineapple or applesauce. You can substitute walnuts or pecans for raisins, or mix both. Swap cinnamon for nutmeg or cardamom if you’re feeling adventurous.
For the frosting, cream cheese icing works beautifully instead of lemon. The cake’s flexibility means you can adapt it to whatever ingredients you’ve got on hand without guilt.
What to Serve with carrot cake
Now that you’ve got your carrot cake sorted—whether you’ve stuck with the classic recipe or gone rogue with cream cheese frosting and cardamom—comes the fun part: figuring out what actually goes with it. I’d pair thick slices with strong black coffee or chai tea for that spiced-cake-meets-warm-beverage magic.
Want something creamier? Whipped cream or Greek yogurt works beautifully. For afternoon tea, serve alongside finger sandwiches and scones. The lemon icing already brings brightness, so maybe skip overly acidic drinks. Cold milk’s always solid if you’re keeping things simple and straightforward.
Final Thoughts
Making a homemade carrot cake from scratch isn’t nearly as intimidating as you’d think, especially when you’ve got a straightforward recipe that actually works. I find this particular version strikes that perfect balance between moist and flavorful, with the lemon icing cutting through the sweetness beautifully. You’re basically mixing dry ingredients, folding in wet components, then letting the oven do the heavy lifting. The raisins add natural sweetness without extra sugar overload. Whether you’re baking for a special occasion or just craving something comforting, this cake delivers. Really, what’s not to love about homemade goodness that tastes impressive yet remains totally manageable to execute.
