Go Back
carrot cake

Moist & Sweet Homemade Carrot Cake Recipe

Finely grated carrots keep this spiced cake tender and naturally moist without any dry crumb situation, while warm cinnamon and tangy lemon icing create a balance that makes people ask for your recipe. Raisins tucked throughout provide little bursts of chewiness, delivering comfort food that feels indulgent yet wholesome.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Gently fold in 230g finely grated carrots and 180g raisins, being careful not to overmix. Spread the batter evenly into your prepared tin.
  4. 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.
  5. Once baked through, allow the cake to cool in the tin for at least 30 minutes before turning it out onto a wire rack.
  6. 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.
  7. 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.