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Easy Carrot Cake Recipe

Updated on June 18, 2016

Easy Carrot Cake Recipe

Hi. On this site I’ve listed different Easy Carrot Cake Recipe that I thought would be helpful to someone who wanted to see the different ways of making it all on one site. So down below there are Easy Carrot Cake Recipe that I have discovered from different sites and have put them in one place whereby making it easier for you to choose an easy one and go with it. I hope this makes baking easier for you. Don’t mess up the whole kitchen!

By the way they are not put into order.

No.1 Easy Carrot Cake Recipe

300g plain flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
4 eggs
250ml oil
1 orange, zested
1 lemon, zested
200g carrots, finely grated
150g walnuts, chopped
227g tin pineapple pieces, well drained and chopped (optional)

For the cream cheese frosting
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese

Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.

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No.2 Easy Carrot Cake Recipe

175g light muscovite, sugar 175ml, sunflower oil, 3 large eggs lightly beaten, 140g grated carrots (about 3 medium), 100g raisins, grated zest of 1 large orange, 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, ½ tsp grated nutmeg (freshly grated will give you the best flavour)

Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

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No.3 Easy Carrot Cake Recipe

150g plain flour
1 tsp Bicarbonate of soda
1 tsp Baking powder
1 tsp Cinnamon
150g caster sugar
250g coarsely grated Carrots
100 g shelled Walnuts, finely chopped
150ml corn oil
2 Eggs, beaten
1 tsp vanilla essence

For the frosting
50g Butter, room temperature
75g full-fat cream cheese
1/2 tsp vanilla essence
100g icing sugar
1 tbsp Walnuts, chopped

1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin.

2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.

3. Pour in the corn oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.

4. Pour the cake batter into the prepared tin and bake in the centre of an oven for about 30-35 minutes, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.

5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.

6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.

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No.4 Easy Carrot Cake Recipe

250ml sunflower oil, plus extra for greasing
225g golden caster sugar
3 large eggs
225g self-raising flour
250g carrots, peeled
25g olive oil spread
300g half-fat cream cheese
25g unrefined golden icing sugar
1 orange

1. Preheat the oven to 180C/fan160C/gas 4. Using a pastry brush, grease a rectangular cake tin, measuring about 18 x 28cm and 2.5cm deep, or a clean shallow roasting tin with a little oil. Line the cake tin with baking paper.
2. Measure out the oil and pour into a large bowl. Add the caster sugar and mix with a large whisk (called a balloon whisk) for a few minutes.
3. Crack 1 egg into a small bowl. Check no shell gets into the bowl, then add to the sugar. Whisk until the egg disappears, then repeat with the other 2 eggs.
4. Rest a sieve over the bowl and tip in the flour. Push the flour through the sieve with a large spoon.
5. Take a large metal spoon and fold the flour into the egg mix. Don't stir it round and round – turn the spoon on its side and sink it into the middle of the mix, drag it along the bottom of the bowl, then lift it up and over. Do this until you can't see any flour.
6. Cut the ends off the carrots, then rub each one up and down a grater to coarsely grate (take care of your fingers and knuckles). Fold the carrots into the mixture, then pour it all into the prepared tin and spread evenly. Bake in the oven for 40 minutes, until well risen and golden. Ask an adult to take it out, then push a cocktail stick into the centre – it's ready if it comes out clean. Set aside to cool in the tin.
7. Meanwhile, put the olive oil spread and cream cheese into a bowl. Mix until soft and smooth. Put a sieve over the bowl and add the icing sugar, pushing it through with a spoon. Rub the orange against the fine side of a grater, stopping when you get to the white pith. Add half the zest to the bowl, mix, then spread over the cake. Sprinkle the rest of the zest over the cake and cut it into 12 squares.

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No.5 Easy Carrot Cake Recipe

Carrot Cake:
2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup nuts (pecans or walnuts) optional
1 cup raisins (optional

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
Mix together in a bowl together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
Add the grated carrots. Then add nuts and raisins if desired.
Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

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      munirat 8 years ago

      if you want to find more recipes just click on one of the ads surrounding the article. happy cooking!