This Hairy Bikers carrot cake is made with grated carrots, sultanas, orange zest, cinnamon, and nutmeg. The result is a beautifully moist sponge with a light cream cheese frosting that takes it to the next level. Ready in under an hour, this recipe makes a generous 23cm cake that serves 12.
I have baked this carrot cake more times than I can count. It is one of those recipes that always gets asked about at family gatherings, and the cream cheese frosting disappears first every time.
Carrot Cake Ingredients
For the Cake:
- 3 medium carrots (about 250g total weight), peeled and grated
- 3 large eggs
- 100ml sunflower oil, plus extra for greasing
- 100g soft light brown sugar
- 200g self-raising flour
- 100g sultanas
- Finely grated zest of ½ a large orange
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 1½ tsp baking powder
For the Cream Cheese Frosting (Optional):
- 200g full-fat cream cheese
- 100g icing sugar, sifted
- Finely grated zest of ½ a large orange
How To Make Carrot Cake
- Preheat and prepare: Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23cm round loose-based cake tin with a little oil and line the base with baking parchment.
- Combine the wet ingredients: In a large bowl, beat the eggs with a metal whisk. Add the sunflower oil and brown sugar and whisk until well combined.
- Add carrots and dry ingredients: Stir the grated carrot into the wet mixture. Add the self-raising flour, sultanas, orange zest, cinnamon, nutmeg, and baking powder. Stir gently until just combined — do not overmix.
- Bake the cake: Pour the batter into the prepared tin and smooth the surface. Bake in the centre of the oven for 25–30 minutes. The cake is ready when it is well-risen, springy to the touch, and beginning to pull away from the sides.
- Cool the cake: Leave the cake in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
- Make the frosting (optional): Beat the cream cheese, sifted icing sugar, and orange zest together until smooth and creamy.
- Decorate and serve: Once the cake is completely cool, spread the frosting over the top. Add a final sprinkle of orange zest for decoration before slicing. For another classic British bake with warming spices, try the Hairy Bikers Ginger Cake.
How Do You Make a Soft Moist Carrot Cake?
- Use room temperature eggs: Cold eggs do not emulsify as well with oil. Let them sit at room temperature for 30 minutes before you start for a smoother, lighter batter.
- Do not overmix: Once the dry ingredients go in, stir only until just combined. Overmixing develops the gluten and makes the sponge tough.
- Freshly grate your carrots: Pre-grated carrots from supermarkets tend to be dry. Grate them yourself just before adding them to the batter for the best moisture and flavour.
- Check with a skewer: Insert a skewer into the centre of the cake at 25 minutes. If it comes out clean, the cake is done. If there is wet batter on it, give it another 3-5 minutes.
What Goes Well on the Side?
This cake is wonderful on its own with a cup of tea or coffee. For a more indulgent dessert, serve a slice with a scoop of vanilla ice cream — it complements the warm spices perfectly.
A sprinkle of toasted pecans or walnuts on top of the frosting adds a nice crunch and looks great too.
Does This Cake Keep Well?
If the cake has cream cheese frosting, store it in an airtight container in the fridge. It will keep for up to 4 days.
For longer storage, freeze the unfrosted cake. Wrap it tightly in cling film, then a layer of aluminium foil. It freezes well for up to 3 months. Thaw overnight in the fridge before frosting and serving.
Nutrition Facts
- Calories: 250 kcal
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
Frequently Asked Questions
Can I use a different type of oil? Yes — vegetable oil or rapeseed oil both work well. Avoid strongly flavoured oils like olive oil, as they can alter the taste of the cake.
Can I add nuts to this recipe? Chopped walnuts or pecans are a classic addition. Add about 75g to the batter along with the dry ingredients for extra texture.
Why does my cake sink in the middle? Usually from opening the oven door too early or underbaking. Bake until a skewer inserted into the centre comes out clean, and avoid opening the door before 20 minutes.
Is the cream cheese frosting necessary? Not at all. The cake is moist and full of flavour on its own. A simple dusting of icing sugar is a lighter alternative that still looks lovely.
Can I make this carrot cake the day before? Yes — bake and cool the cake, then store it unfrosted in an airtight container. Add the cream cheese frosting just before serving for the best texture.
Try More Recipes:
- Hairy Bikers Dundee Cake Recipe
- Hairy Bikers Coffee and Walnut Cake Recipe
- Hairy Bikers Ginger Cake Recipe
Hairy Bikers Carrot Cake Recipe
Description
This Hairy Bikers carrot cake is made with grated carrots, sultanas, orange zest, cinnamon, and nutmeg. A beautifully moist sponge with an optional cream cheese frosting, ready in under an hour.
Ingredients
For the Cake:
For the Cream Cheese Frosting (Optional):
Instructions
- Preheat and Prepare: Preheat oven to 190°C/Fan 170°C/Gas 5. Grease and line a 23cm round loose-based cake tin.
- Combine Wet Ingredients: Beat the eggs in a large bowl. Add the sunflower oil and brown sugar and whisk until combined.
- Add Carrots and Dry Ingredients: Stir in the grated carrot. Add the flour, sultanas, orange zest, spices, and baking powder. Stir until just combined.
- Bake the Cake: Pour the batter into the prepared tin and bake for 25–30 minutes, or until risen and a skewer inserted into the center comes out clean.
- Cool and Frost: Cool in the tin for 5 minutes before turning onto a wire rack to cool completely. If using, beat frosting ingredients until smooth and spread over the cooled cake.
