Classic Carrot Cake recipe


400g caster sugar
375g grated carrots
350ml vegetable oil
275g plain flour
4 eggs
1 tbsp. ground cinnamon
2 tsp. bicarbonate of soda
1 tsp. baking powder
Pinch of salt

Method of Prepation:

  1. Preheat the oven to 160C/gas mark 4. Grease and flour a cake tin.

  2. Into a large bowl, sift the flour then add the cinnamon, baking powder, bicarb and salt.

  3. In a second large bowl, whisk the eggs lightly until just combined. Add the sugar and mix until light and fluffy. This should only take a couple of minutes.

  4. Add the oil and mix again until well combined.

  5. Add the dry ingredients to the wet mixture slowly, combined all the time. Once mixed, add the carrots and give everything a final stir.

  6. Tip the mixture into the cake tin and cook for around 35 minutes to 45 minutes.

  7. Leave to cool before serving.

Author: Laura Young

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Reviews and Comments:

Comment by Cathy on 26th May 2011:

Would make, but what size tin?

Review by Diana on 1st June 2011:

Extremely easy to make but found cake was too soft and greasy - it seems as if there was too much oil in it.

Comment by Jack (Editor) on 4th June 2011:

Reply to Diana on 1st June 2011:

Sorry to hear your carrot cake didn't turn out so well. I haven't had the chance to make this one myself, but did consult a couple of professional chefs and the amount of vegetable oil for this recipe is technically correct. One of our recipe authors has produced another recipe for a standard carrot cake at - I hope this one is more likely to fit everyones' tastes.

Review by Steph on 7th June 2011:

Left it in for over an hour and when I took it out the centre was still liquid. Far too much liquid in the recipe, won't be trying this one again I'm afraid!

Review by Katy on 19th June 2011:

Cake took far too long to cook and spilt over the tin!! Had it in oven far about 1 and a half hours and still runny in middle!

Review by Sarah Cotton on 22nd September 2011:

I found this cake really easy, it did take an hour to cook but my mother hasn't stopped raving about it!

Review by Belly on 12th October 2011:

Very easy to make, took much longer to cook then the suggestion, was very soft and fluffy however found we could taste oil in it.

Review by Martin Carlson on 2nd November 2011:

It was delicous!

Review by Tony Kenny on 4th November 2011:

I made this, replaced the flour with self raising and didn't use the bicarb of baking powder. I also used soft brown sugar instead. It tooks quite a bit longer to cook than stated but people loved it!
We used a cream cheese based frosting from the BBC site and it went down a treat!

Review by Rhi on 5th November 2011:

I thought this was absolutly lovely! My family all loved it and asked me to make more! I used a bit less oil but apart from that I loved it! thanks! (:

Review by Marisa on 24th January 2012:

I already made this cake several times. My daughter and husband is adoring the cake. I put nutmeg also.

Review by Joe on 6th April 2012:

I've just made this cake its very good. I found to stop it from being too wet, take the moisture out of the carrot with some kitchen roll.

Review by Lesley Williams on 14th June 2013:

I made this recipe today, I followed the instructions although it took over an hour to cook but alas, still sank in the middle, so not sure what I did wrong? I'm going to slice the top off where it sank and then decorate with the cream cheese topping :) perhaps someone could advise me on where I went wrong??


Published: January 27, 2011
Average rating of 3.00 stars based on 11 reviews.
Summary: This is one of those classic carrot cake recipes that you'll fall back on again and again. It's moist yet crumbly and great for dunking in tea. Simply whip up a simple creamy icing and smear over the top to serve.
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