Carrot Cake


    Carrot Cake

    Recipe Picture:Carrot Cake

    Carrot Cake


    5803 people made this

    One of the all-time great classic cakes, carrot cake is light, tasty, healthy and perfect with cream cheese icing! See this recipe being made in the Allrecipes Carrot Cake Video.

    Serves: 18 

    • Cake
    • 4 eggs
    • 300ml vegetable oil
    • 400g caster sugar
    • 2 teaspoons vanilla essence
    • 250g plain flour
    • 2 teaspoons bicarb soda
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 350g (approx 4 carrots) carrots, grated
    • 125g chopped pecans
    • Icing
    • 125g butter, softened
    • 200g cream cheese, softened
    • 450g icing sugar
    • 1 teaspoon vanilla essence
    • 125g chopped pecans or hazelnuts

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 23x33cm baking tin.
    2. Cake: In a large bowl beat together the eggs, oil, caster sugar and vanilla. Mix in flour, bicarb soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans. Pour into the prepared tin.
    3. Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    4. Icing: In a medium bowl combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled.

    Watch a video of it being made…

    Carrot Cake
    Carrot Cake
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    Reviews in English (4987)


    I followed the recipe exactly and ended up with a burnt top crust and the insides stayed as liquid. Disappointed as I have made carrot cakes before and never had any problems.. (No the cake was not left in longer than 40 mins)  -  28 Mar 2017


    beautiful moist cake, sold some at a horse show today, everyone loved it  -  17 Apr 2016


    After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also, I followed another reviewer's suggestion of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had.  -  08 Dec 2006  (Review from Allrecipes USA and Canada)

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