Deliciously moist and lightly spiced, this is our go-to carrot cake that turns out perfectly, every time. If you’d like to bake a carrot layer cake or cupcakes using this recipe, scroll to the bottom of the method for ingredient conversions.

Recipe tips:
Peel carrots before using, carrot peel is quite bitter and can impart this bitterness into your cake.

Recipe alterations: Add another 1 tsp of ground ginger and 60g of finely chopped crystalised ginger for a delicious Carrot & Ginger Cake.

Prep:
10 min
Cook:
40 min
Serves:
12

Ingredients

Cake
  1. 1 ¼ cup (200g) brown sugar, lightly packed
  2. 2 eggs
  3. 200ml sunflower oil
  4. 2 tsp Queen Organic Vanilla Bean Paste
  5. 200 g plain flour
  6. ½ tsp bicarbonate of soda
  7. 1 tsp baking powder
  8. 2 tsp ground cinnamon
  9. ½ tsp ground ginger
  10. ¼ tsp ground nutmeg
  11. ½ tsp salt
  12. 1 ⅔ cup (200g) carrots, peeled & grated finely
  13. ⅔ cup (80g) walnuts or pecans, chopped
Cream Cheese Icing
  1. 125g cream cheese
  2. 1 tsp Queen Vanilla Bean Paste
  3. 50g unsalted butter, softened
  4. 2 cups (300g) icing sugar

Method - Cake

  1. Step 1

    Preheat oven to 170°C (fan forced). Grease and line a medium 21cm x 11cm loaf tin with baking paper.

  2. Step 2

    Place sugar, eggs, oil and Vanilla Bean Paste in the bowl of a stand mixer fitted with the paddle attachment and beat until incorporated.

  3. Step 3

    Sift together flour, bicarb soda, baking powder, cinnamon, ginger and salt. Add to mixture and beat until just combined. Stir in the grated carrots and walnuts by hand until combined.

  4. Step 4

    Add mixture to prepared tin and bake for 35-40 minutes or until sponge bounces back when pressed. Allow cake to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. Level the cakes if necessary.

Method - Icing

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.

  2. Step 2

    Add Vanilla Bean Paste and butter and mix until just incorporated. Add icing sugar and mix on low until combined – do not over mix.

  3. Step 3

    Spread icing onto cooled loaf and slice to serve.

Convert this recipe:

1 x 20cm Layer cake: 35-40 minutes – using above recipe

2 x 20cm Layer cake: 25-30 Minutes – using above recipe (please note that these are sandwich layers (2-2.5cm tall) if you’d like taller layers, use the 3 x 20cm recipe below and cook for 30-35 minutes)

3 x 20cm Layer cake: 25-30 Minutes – recipe + 50%:
300g brown sugar
3 large eggs
300ml sunflower oil
3 tsp Queen Organic Vanilla Bean Paste
300 g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
2 1/2 cup (300g) carrots, peeled & grated finely
1 cup (120g) walnuts or pecans, chopped

To make 12 standard size cupcakes:
100g brown sugar
1 large egg
100ml sunflower oil
1 tsp Queen Organic Vanilla Bean Paste
100 g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
¾ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp salt
¾ cup (100g) carrots, peeled & grated finely
1/3 cup (40g) walnuts or pecans, chopped

Cooking time for cupcakes: Fill cupcake cases ¾ full (1/4 cup – 60ml) and bake for 18-20 minutes or until cupcake bounces back when pressed.

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