Easy Carrot Cake

Published Updated
4.8 from 11 votes
8 Comments

This Easy Good Carrot Cake is everything you love about Carrot cake. Creamy walnuts, moist carrot cake that isnโ€™t too oily, and a cream cheese frosting that is creamy and not too sweet. My secret ingredient is orange zest!

Carrot Cake with slice taken out and another sitting in it

I can list a load of things I love about this cake, like the cute buttercream carrots around the sides. Theyโ€™re so easy to make, anyone can do it! Then thereโ€™s how easy the cake is to make and how delicious it is. More on that below!

Slice of Carrot Cake

Orange you glad this cake has orange!

But if Iโ€™m choosing one thing, I absolutely love about this cake itโ€™s the addition of orange. The orange zest and juice in the cake and the orange zest in the frosting to compliment the cake!

The cream cheese frosting is nothing to sneeze at. I go more into detail about it below. But what I will say about it is itโ€™s creamy and not overly sweet.

Honourable mention!

I canโ€™t not mention how much I love the walnuts too. They add a really nice texture to the cake!

Cream cheese frosting top down shot for Carrot Cake

About that cream cheese frostingโ€ฆ

Typically, a carrot cake has tart cream cheese frosting. Usually with a good squeeze of lemon juice. Mine is different in that the focus is on making it creamy, not lemony and it instead has orange zest which compliments the orange zest and orange juice found in the cake recipe.

Close up of Carrot Cake buttercream decorations

About the buttercream carrots!

The buttercream carrots around the outside of the cake are made using my American buttercream recipe mixed with food gel. I used a medium piping tip for the carrots and a small round tip for the leaves.

The ingredients youโ€™ll need to make a this Easy Good Carrot Cake!

Carrot Cake

Ingredients image for Carrot Cake 01

Carrots – I peeled my carrots, but you donโ€™t have to. I would not recommend using a julienne grater for this recipe. Use a regular kitchen grater. The carrots dissolve and cook into the cake better. Unless of course youโ€™re happy seeing the carrots. On your fork with your cake.

All-purpose flour – also known as plain flour.

Baking powder – helps the cake rise and lightens its texture.

Bicarb soda – also known as bicarbonate of soda or baking soda.

Salt – I used fine salt.

Cinnamon – I used cinnamon powder.

Vegetable oil – You can also use sunflower oil.

Brown sugar – I used dark brown sugar, but light will also work.

Eggs – I used large eggs.

Walnuts – I chopped my walnuts roughly. I feel you get a better distribution, and it results in a nicer cake.

Raisins – I do not use raisins in my baked goods. I personally donโ€™t like it. But it does make the cake sweeter and more moist, so by all means add them if itโ€™s your thing!

Shredded coconut – The shredded coconut adds nice texture to the cake. For a finer crumb you can use unsweetened desiccated coconut.

Orange zest – I used orange zest and juice in the cake because I think it really compliments all the wonderful ingredients used. I think it goes really well with things that use brown sugar. I also used zest in the frosting. I would not recommend using any sort of liquid in the frosting as it thins it out and can cause it to curdle.

Frosting

Ingredients image for Carrot Cake 02

Cream cheese – The cream cheese is used for the frosting. For this particular frosting recipe, you need to make sure the cream cheese is cold. Itโ€™s all about the structure of the frosting. The cold cream cheese helps slightly set the softened butter. Softened butter will not cream properly so it must be softened in frosting recipes. The cream cheese can tend to make everything go really soft in a frosting recipe if it is not cold. So for this recipe make sure itโ€™s chilled and used straight out of the fridge.

The cream cheese I used is Philadelphia cream cheese blocks. I would not recommend using the spreadable kind.

Butter – I used unsalted butter for this recipe. Make sure itโ€™s softened.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if youโ€™d like to try your own!

Powdered sugar – also known as icing sugar. Softened or pure icing sugar will work. I donโ€™t use a lot in this recipe, and it results in a frosting that is not overly sweet. However, I would not recommend lessening the amount as it is integral to the structure of the frosting.

Milk powder – The milk powder used in this recipe is the type that is used to make long life milk and can be found in the long-life milk section of your supermarket. The milk powder is used to make the cream cheese frosting creamier and to help it set so that it holds its shape.

American Buttercream Frosting – I have a really great recipe for this that you can grab here! Itโ€™s great for cupcake, cakes and buttercream decorations!

Food gel – I used chef master food gel.

How to make Easy Good Carrot Cake from scratch!

Carrot Cake

Instructional image for Carrot Cake 01
  1. Preheat a fan forced oven to 160C / 325F. Spray the bottom and side of three 8-inch cake tins with oil and line the bottom with baking paper. Set aside. Add the all-purpose flour, baking powder, bicarb soda, salt and cinnamon to a medium sized mixing bowl and use a whisk to combine. Set aside.
  2. To a separate bowl, add the oil and brown sugar. Mix until well combined.
Instructional image for Carrot Cake 02
  1. Then add the eggs one at a time, mix well each time.
  2. Add the dry ingredients and use a spatula to mix until well combined.
Instructional image for Carrot Cake 03
  1. Next, add the walnuts, grated carrots, coconut, orange zest and orange juice and mix until well combined. The mixture will seem thick at first but as you mix it will thin out.
  2. Split between the three 8-inch cake tins and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Frosting

Instructional image for Carrot Cake 04
  1. Add the cream cheese, butter, salt, vanilla extract and orange zest into a large mixing bowl. If you have a stand mixer, use the paddle attachment. Mix on medium speed until the mixture is well combined and creamy, about 4-5 minutes.
  2. Add the powdered sugar and milk powder and mix on low speed to begin with. Then turn up to high speed when there are no dry ingredients showing. Continue beating on high speed until pale and creamy, about 5 minutes.

To Assemble

Instructional image for Carrot Cake 05
  1. Add a dab of cream cheese frosting on your serving plate and spread around. Add the first layer of cake and press down.
  2. Add a ring of frosting around the cake. Then fill in with more frosting. Use an offset spatula to smoothen and flatten out.
Instructional image for Carrot Cake 06
  1. Add the next layer of cake. And repeat until you get to the next layer of cake.
  2. Once you have all 3 layers on, frost the outside and top of the cake and smoothen out.
Instructional image for Carrot Cake 07
  1. Add chopped walnuts around the bottom of the cake. And around the top.
  2. Pipe the carrots around the sides of the cake and then pipe the leaves on top.
Square image for Carrot Cake

My Top Tips for making Easy Good Carrot Cake!

Storage

This glorious carrot cake can be stored in an airtight container for up to three days.

Milk powder

The milk powder used in this recipe is the type that is used to make long life milk and can be found in the long-life milk section of your supermarket. The milk powder is used to make the cream cheese frosting creamier and to help it set so that it holds its shape.

Frosting

Typically, a carrot cake has tart cream cheese frosting. Usually with a good squeeze of lemon juice. Mine is different in that the focus is on making it creamy, not lemony and it instead has orange zest which compliments the orange zest and orange juice found in the cake recipe.

Raisins

I do not use raisins in my baked goods. I personally donโ€™t like it. But it does make the cake sweeter and more moist, so by all means add them if itโ€™s your thing!

Other Recipes You Might Like!

If you loved this recipe, and you will! Here are some other yummy cake recipes to try next!

Gave this a go? Donโ€™t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Carrot Cake - thumbnail 24

Ultimate Carrot Cake with Cream Cheese Frosting

This soft, moist carrot cake filled with walnuts and coconut is topped with creamy orange frosting that adds a bright citrus flavor to every bite.

Serves 16

4.8 from 11 votes
Print Recipe Pin Recipe
Prep: 25 minutes
Cook: 20 minutes
Cool: 1 hour
Total: 3 hours
Course: Dessert
Cuisine: American
Calories: 944kcal

Ingredients

Carrot Cake

  • 270 g grated carrots
  • 300 g all-purpose flour, plain flour
  • 2 tsp baking powder
  • 2 tsp bicarb soda, โ€˜bicarbonate of sodaโ€™ or baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 175 g vegetable oil
  • 300 g brown sugar
  • 4 large eggs, 55g each
  • 120 g chopped walnuts
  • 160 g raisins, optional
  • 75 g shredded coconut
  • 1 orange, zest and juiced

Cream Cheese Frosting

  • 500 g unsalted butter, softened (see notes)
  • 500 g full-fat cream cheese block, not spreadable, chilled
  • 7 g vanilla extract
  • Orange zest
  • 300 g milk powder, see notes
  • 600 g powdered sugar, sieved

Buttercream Carrots

  • 1/2 batch buttercream frosting
  • 2 drops orange food gel
  • 2 drops green food gel
  • 240 g walnuts, chopped to decorate

Learn How To Make it! [VIDEO]


Instructions

Carrot Cake

  • Preheat a fan-forced oven to 160C / 325F (180C / 355F for no fan). Spray the bottom and side of three 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.
  • Combine dry ingredients – Add the all-purpose flour, baking powder, bicarb soda, salt and cinnamon to a medium sized mixing bowl and use a whisk to combine. Set aside.
  • Combine wet ingredients – To a separate bowl, add the oil and brown sugar. Mix until well combined. Then add the eggs one at a time, mix well each time.
  • Combine wet and dry – Add the dry ingredients and use a spatula to mix until well combined and no dry ingredients are showing. Add the walnuts, grated carrots, coconut, orange zest and orange juice and mix until well combined. The mixture will seem thick at first but as you mix it will thin out.
  • Bake – Split between the three cake tins and bake for 15-20 minutes in the middle rack of your oven or until a toothpick inserted into the center comes out clean.

Cream Cheese Frosting

  • Cream butter and cream cheese together – Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  • Add sugar and milk powder – After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the powdered sugar, milk powder, vanilla and orange zest. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed, about 5 minutes, until your frosting is fluffy and turns pale in color. The frosting will be smooth and fluffy. Scrape down the bowl and beat on high speed for 2 minutes. Add to a piping bag fitted with a round piping tip.

Buttercream Carrots

  • The buttercream carrots around the outside of the cake are made using my American buttercream recipe mixed with food gel. I used a medium piping tip for the carrots and a small round tip for the leaves.

To Assemble

  • Layering the cake – Add a dab of cream cheese frosting on your serving plate and spread around. Add the first layer of cake and press down. Pipe a ring of frosting around the cake. Then fill in with more frosting. Use an offset spatula to smoothen and flatten out. Add the next layer of cake. And repeat until you get to the last layer of cake. Once you have all 3 layers on, frost the outside and top of the cake and smoothen out.
  • Adding walnuts – Gently press the chopped walnuts into the frosting around the bottom of the cake and on top.
  • Piping buttercream carrots – To pipe the carrots around the sides of the cake, pipe long tubes that get thinner at the bottom by squeezing less. Then pipe the leaves on top using the same technique.

Notes

Storage – This carrot cake can be stored in an airtight container for up to three days. It should be stored in the fridge. Allow it to come to room temperature before serving for best texture.
Milk powder – The milk powder used in this recipe is the type that is used to make long life milk and can be found in the long-life milk section of your supermarket. The milk powder is used to make the cream cheese frosting creamier and to help it set so that it holds its shape.
Frosting – Typically, a carrot cake has tart cream cheese frosting. Usually with a good squeeze of lemon juice. Mine is different in that the focus is on making it creamy, not lemony and it instead has orange zest which compliments the orange zest and orange juice found in the cake recipe.
Nutrition โ€“ is an approximate and is based on per slice
A note on measurements โ€“ this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply arenโ€™t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales

Nutrition

Calories : 944kcal
Carbonhydrates: 95g
Protein: 15g
Fat: 59g
Saturated Fat: 29g
Polyunsaturated Fat: 12g
Monounsaturated Fat : 13g
Trans Fat : 1g
Cholesterol: 164mg
Sodium: 555mg
Potassium : 628mg
Fiber: 4g
Sugar : 68g
Vitamin A: 4284IU
Vitamin C: 8mg
Calcium: 300mg
Iron: 2mg
Nutrition Disclosure
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8 comments

Azra Tutsch August 20, 2022 - 7:42 pm

5 stars
Amazing recipe! Love this carrot cake. So moist and full of flavor! Thank you Nick for great recipes

Reply
Nick Makrides August 23, 2022 - 1:26 am

I think so too, glad you agree! N x

Reply
Bronwyn January 27, 2024 - 8:30 pm

Hi Nick!
Could you add drained crushed pineapple to this recipe instead of raisins? If so, how much?
Thanks x

Reply
Nick Makrides February 15, 2024 - 6:32 am

Hi Bronwyn. Unfortunately I can’t say as I haven’t tested the recipe with crushed pineaple.

Reply
Jamie June 1, 2024 - 12:57 pm

5 stars
Wow! This I made this for a friend’s birthday and it came out perfect! The orange added a nice freshness without overpowering the flavor of the carrot cake. I didn’t have enough cake pans so I poured the batter into one cake pan and left it in the oven for around 45 minutes until a toothpick came out clean. Would definitely make this again!!

Reply
Nick Makrides July 22, 2024 - 10:38 am

Thanks so much for the lovely feedback Jamie! Glad to hear you loved it! N x

Reply
Dao Nguyen September 23, 2024 - 2:59 am

Hi Nick, Iโ€™ve never made a carrot cake before, but this recipe looks super easy to follow! Iโ€™m planning to bake it for an upcoming work birthday. Since Iโ€™ll be bringing the cake on public transportation, Iโ€™m really happy to see that your frosting holds its shape. Iโ€™ve tried a few of your other cake recipes, and theyโ€™ve all turned out great. Iโ€™ll let you know how this one goes!

Reply
Nick Makrides October 2, 2024 - 12:36 am

Thanks, Dao! Iโ€™m so happy youโ€™ve been loving the recipes! This one is definitely a solid choice for a birthday, especially with the frosting holding up well. Canโ€™t wait to hear how it turns out! N x

Reply
4.82 from 11 votes (9 ratings without comment)

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