Carrot Cake

Nov 6, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

A moist, oil-based cake full of finely grated carrot, golden raisins, walnuts, orange zest and warm spices, baked as one deep round. It is crowned with a thick, tangy cream cheese frosting. Makes 12 servings in about 5 hr 5 min.

Prep 30 min

Cook 55 min

Cooling 2 hr 45 min

Total 5 hr 5 min

Servings 12

Ingredients

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servings

2 cups (240 g)all-purpose flour
1 ¼ tsp (5 g)baking powder, 1 1/4 tsp
¾ tsp (4 g)baking soda, 3/4 tsp
1 ½ tsp (4 g)ground cinnamon, 2 tsp
½ tsp (1 g)ground ginger, 1/2 tsp
½ tsp (1 g)ground nutmeg, 1/2 tsp
1 pinchsalt
1 cup (200 g)light brown sugar, packed
¾ cup (175 ml)sunflower oil, or other neutral oil
3 (150 g)eggs, large
1 tsp (5 ml)vanilla extract, for the cake
2 tsp (4 g)orange zest, finely grated, from 1 orange
10 oz (280 g)carrots, peeled and finely grated (about 4 medium)
½ cup (75 g)golden raisins
⅔ cup (75 g)walnuts, chopped
1 cup (225 g)cream cheese, full-fat block, cold
¼ cup (60 g)unsalted butter, soft
1 ¼ cups (150 g)powdered sugar, sifted
½ tsp (2.5 ml)vanilla extract, for the frosting

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Instructions

Heat the oven to 350°F (175°C). Oil the springform pan and line the bottom with parchment.
Whisk the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt in a bowl.
In a large bowl whisk the light brown sugar, sunflower oil, eggs, vanilla extract and orange zest until smooth and slightly thickened, about 1 minute.
Fold the dry ingredients into the wet mixture until just combined, then fold in the grated carrots, golden raisins and walnuts without overmixing.
Scrape into the pan and level. Bake until risen, deep golden and a skewer in the center comes out clean, 50 to 55 minutes; cover loosely with foil after 40 minutes if the top darkens too fast.
Cool in the pan for 15 minutes, then release the ring and cool completely on a rack, about 1 1/2 hours.
Make the frosting: beat the soft unsalted butter until creamy, beat in the powdered sugar and frosting vanilla extract, then beat in the cold cream cheese just until smooth and thick, about 1 minute (overbeating makes it runny).
Spread the frosting over the top of the cold cake in thick swirls and chill 30 minutes to firm before cutting into 12 slices.

Tips

Grate the carrots finely by hand or with a fine disk; coarse shreds stay crunchy and release water.
Use block cream cheese straight from the fridge for a frosting that holds its shape.
Frost only when the cake is completely cold.
Good with assam tea.

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Recipe FAQ

How long does it take to make carrot cake?

Plan on 30 minutes of prep and 55 minutes of cooking, plus 3 hours 40 minutes to rise, chill and rest. The recipe makes 12 servings.

How should I store carrot cake?

Refrigerate the frosted cake, covered, up to 4 days; let slices stand 20 minutes before serving.

Can I make carrot cake ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract, for the cake (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with assam tea.

Variations

Individual portions: bake in two 12-cup muffin pans lined with papers (about 20 cupcakes) for 20 to 22 minutes and pipe the frosting on top.
Orange-zest frosting: beat 1 tsp (2 g) finely grated orange zest into the frosting with the vanilla.
Two-layer cake: divide between two 8-inch (20 cm) round pans, bake 28 to 32 minutes, and double the frosting to fill and top.
Nut-free: leave out the walnuts and add 50 g (1/3 cup) more golden raisins; bake time unchanged.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

494 Calories / serving

29.5g Fat

53.8g Carbs

6.2g Protein

34.3g Sugar

Whole recipe (12 servings): ~5928 cal · 354g fat · 646g carbs · 74g protein · 412g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.