Carrot Cake Recipe

A really good carrot cake recipe is a must-have in anyone’s baking repertoire! Try out this lightly spiced cake topped with our delicious Carnation frosting. Our carrot cake recipe can be baked within an hour, and with our easy to follow guide, you’ll be able to create a cake that’s great for a tea time treat or special occasion in no time!
Serves: 12

You will also need...

a 20cm cake tin, lined with parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    30 mins PT30M

    Cook time
    50 mins PT50M

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Each serving typically contains

  • Energy 1529kJ 366kcal 18%
  • Fat 19.6g 28%
  • Saturates 5.5g 28%
  • Sugars 28.2g 31%
  • Salt 0.45g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 1443kJ/345kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. 1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. 2. In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of the condensed milk. Mix in the remaining cake ingredients.
  3. 3. Pour into the tin and bake for 45-50 minutes until well risen. Cool slightly then turn out and cool completely.
  4. 4. To prepare the frosting, place the cream cheese in a bowl and beat until smooth, whisk in the rest of the condensed milk. Spread the frosting over the cake. Decorate with lemon and orange zest.
  5. You can also adapt this easy carrot cake recipe to make muffin size carrot cakes – simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.

    Have you tried making this delicious recipe yet? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

Discussion Board

  • Vicky
    June 09, 2016
    Hi I'm wheat free so can I use wheat free flour in this

    Carnation says:
    Hello Vicky, flour gives structure and texture to a cake. The quantities in the recipe may need to be adapted to give the same result.
  • Pam
    February 10, 2014
    Can I use any other oil to make this cake? I would like to use rapeseed oil.

    Carnation says:
    Hi Pam, Rapeseed oil is a very good substitute.
  • ninder
    December 08, 2013
    This is by far the best carrot cake I have ever made or tasted and it lasted whole 5 mins and puff it was gone...lovely :-)
  • Kate
    November 28, 2013
    I have made this delicious cake previously, but now I would like to make it without eggs. What would be best as an egg replacement? I've heard bananas can be used. Please help asap. Thank you.

    Carnation says:
    Hi Kate, removing eggs can always be tricky when baking as they play so many roles in the process all at once. Banana's are commonly used as is buttermilk and natural yoghurt. We have not tried these alternatives but they could be possible subsitutes.
  • stevie
    September 18, 2013
    I want to make this cake but due to nut allergies, i cant use the ground almonds. Can you please tell me what i would need to use as a substitute for the almonds?

    Carnation says:
    Hi Stevie, if you can eat coconut, as it is not a tree nut, this could be a good substitute.
  • cath252
    February 20, 2013
    Can this cake be frozen?

    Carnation says:
    Hi Catherine, yes make sure its well wrapped in a couple of layers of foil or sealed in a plastic food box and it will keep fine for 3-4 months.
  • brendaann
    June 17, 2012
    whats the best cream cheese to use any ideasx

    Carnation says:
    Hi Brenda, best to use a full fat cream cheese not a light option.
  • Nita
    June 02, 2012
    I followed the instructions exactly but the topping is very runny. Should it be 4 tsp of carnation?

    Carnation says:
    Hi Anita, if you like your topping thicker then you can use a little less condensed milk or you can chill the topping before using it.


Carrot Cake Recipe is rated 4.0 out of 5 by 4.
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Rated 1 out of 5 by from Too dense! Made this tonight, followed recipe, mixture was too runny, when cooked cake was solid and dense! Not light and moist like I expected, disappointed
Date published: 2017-11-04
Rated 5 out of 5 by from Quick and easy....delicious! Lovely texture, easy to make, very tasty. Using readily available ingredients, the cake was easy to prepare, and looked great. Yummy!
Date published: 2018-03-29
Rated 5 out of 5 by from Great taste I am all for an quick fix when wanting something sweet. This was so easy to make and hit the spot! Would recommend.
Date published: 2018-03-23
Rated 5 out of 5 by from Wonderful tasting and texture Have made this recipe a few times now, slightly adjusted because I don’t eat eggs.
Date published: 2018-10-24
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