Springtime carrot cake recipe

A beautifully spiced, moist carrot cake – perfect for Easter and spring celebrations!

Ingredients

For the cake:

  • 225g plain flour (or use a gluten-free blend)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 200g soft brown sugar (or coconut sugar for a refined sugar-free option)
  • 3 large eggs
  • 180ml vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 250g grated carrots (about 3 medium carrots)
  • 50g chopped walnuts (or pecans; can be omitted for a nut-free version)
  • 50g raisins (optional, for extra sweetness)

For the frosting:

  • 200g full-fat cream cheese
  • 50g unsalted butter, softened
  • 250g icing sugar, sifted
  • 1 tsp vanilla extract
  • Zest of 1 orange (optional, but adds a lovely fresh flavour)

Instructions

  1. Prepare the oven & tin

Preheat your oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease and line a 20cm (8-inch) round cake tin with baking paper.

  1. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Set aside.

  1. Mix the wet ingredients

In another bowl, whisk the sugar, eggs, oil, and vanilla extract until well combined.

  1. Combine wet & dry ingredients

Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

  1. Add the carrots & extras

Stir in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed.

  1. Bake the cake

Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

  1. Cool the cake

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting

  1. Beat the ingredients together

In a bowl, beat the cream cheese, butter, vanilla extract, and orange zest (if using) until smooth. Gradually add the icing sugar, beating until creamy and fluffy.

  1. Frost the cake

Spread the frosting over the cooled cake and decorate with extra walnuts, a sprinkle of cinnamon, or edible flowers for a springtime feel.

Tips & Variations

  • Make it nut-free – Simply omit the walnuts.
  • Gluten-free option – Use a good quality gluten-free flour blend with xanthan gum for structure.
  • Extra flavour twist – Add a handful of desiccated coconut or a splash of orange juice for a fresh twist.

To make it vegan:

  • Replace eggs with flax (mix 3 tbsp ground flaxseed with 9 tbsp water and let sit for 10 minutes).
  • Use vegan cream cheese and dairy-free butter for the frosting.
  • Ensure the sugar is vegan-friendly, as some brands process it with bone char.

The cake keeps well in an airtight container for up to four days. Enjoy with a cup of tea for the perfect Easter treat!

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