Super Simple and Easy Carrot Cake Recipe

carrot cake cupcakes recipe - 3

Bake something yummy this week with this super moist and rich – yet totally foolproof – carrot cake recipe.

This easy carrot traycake recipe will cut into about 12-15 servings.

Alternatively you can split the mixture into cupcake cases for carrot cake cupcakes!


  • Brown sugar 175 g
  • Sunflower oil 175 g
  • Carrots 3
  • Eggs 3
  • Dried fruit E.g. raisins 100 g
  • Self-raising flour Or plain flour + 1tsp of baking powder 175 g
  • Bicarbonate of soda 1 tsp
  • Cinnamon 1 tsp
  • Mixed Spice 1 tsp
  • Cream cheese Optional, for frosting. Can also use ready made 250 g
  • Sugar Optional, for frosting. Can also use ready made 100 g
  • Butter Optional, for frosting. Can also use ready made 50 g

How to make simple carrot cake:

carrot cake recipe 1

  1. Heat up the oven to 180 degrees/160 degrees.
  2. Prep by grating the carrots.
  3. Grab a large bowl and mix together the oil, sugar and eggs.
  4. Stir in the grated carrots and fruit.
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  6. Add in the flour, bicarbonate of soda, cinnamon and mixed spice.
  7. Once you have a nice dark golden runny mixture, pour into a greased cake in or baking dish.
  8. Cook for 30-40 or so minutes until firm.
  9. Allow it to rest for 5 minutes in the tin before removing and allowing to cool down completely.
  10. To add on frosting, mix the butter and sugar until creamy, then add in the cheese and mix well. You can also use ready-made frosting, plain icing or just eat the cakes on their own.
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