5 Swift & Simple Carrot cake recipes

Classic Carrot Cake

carrot cake

Transport yourself to a world of culinary bliss with a slice of Classic Carrot Cake - a moist and flavorful dessert that never goes out of style.


Here's what you'll need for this delectable dish:

  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Optional mix-ins: chopped walnuts or raisins

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


Now that we have all the ingredients lined up, let's dive into the cooking process.

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together sugar and oil until well combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in grated carrots and optional mix-ins.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely before frosting.

Cream Cheese Frosting:

  1. In a mixing bowl, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar while continuing to beat until creamy and fluffy.
  3. Mix in vanilla extract.


  1. Once the cake is completely cooled, spread a generous layer of cream cheese frosting on top.
  2. Optional: Decorate with grated carrots or chopped walnuts.

Nothing beats the classic carrot cake, generously frosted with cream cheese goodness. Whether it's a birthday or a simple gathering, this timeless dessert will always bring joy to your taste buds!

Carrot cake blondies recipe

Carrot cake

These carrot cake blondies combine two beloved afternoon snacks into one easy recipe that only requires three steps to prepare.
Your family will soon turn to these carrot cake blondies as their new favorite baked good. Blondies are white chocolate-based brownies that are ideal for people with sweet tooths. We've updated the recipe by using a base of carrot cake. If you'd rather, you can skip the cream cheese swirl topping that we bake in the oven with the blondies. This recipe yields sixteen servings.


  • 150g each of light brown sugar and butter
  • 50 grams of caster sugar
  • 150g of White Chocolate (Green & Blacks)
  • two eggs
  • 225 grams of ordinary flour
  • two tablespoons of cinnamon
  • 200g grated carrot, 75g dried coconut
  • 75g of coarsely chopped pecans
For the toping:

  • 120g of cream cheese
  • 50 grams of caster sugar
  • One egg
  • 1 teaspoon vanilla extract, 1 orange's zest
You will need: 
  • 20cm (8-inch) square baking pan, lined with baking parchment and greased


  1. Set oven temperature to 180°C/Gas 4. The butter and sugar should be melted and dissolved in a medium saucepan. Mix in the chocolate after adding it. After transferring, let cool in a big bowl. Mix the flour, coconut, carrot, cinnamon, and 50g of pecans in a separate basin.  
  2. Whisk the eggs into the butter mixture after it has cooled. Add the flour mixture and fold. Blend the ingredients for the topping until they are smooth.
  3. Transfer the blondie batter into the lined baking pan. Half of the cream cheese topping should be spooned in and mixed into the blondie batter. Scoop the leftover topping mixture on top and make a rough swirl with your spoon. After baking for 30 to 35 minutes, sprinkle with the remaining pecans and allow cool fully in the pan before slicing into squares.

Top tips for making carrot cake blondies:

  • If you'd rather, you may put a traditional carrot cake cream cheese frosting on top of the brownies instead of the cream cheese swirl.
  • If you'd rather, use a combination of sultanas and coconut instead of just one.
  • As an alternative to pecans, walnuts work well.
  • Freeze the carrot cake blondies after wrapping each one separately. When you're craving dessert, you can reheat it gently in the oven and serve it with ice cream for a luscious finale.

How do you tell if Blondies are cooked?

When the blondies are baked, the batter's borders will start to come away from the tin. To check if the center of your brownies is baked, you can also use a toothpick or skewer test. The blondies are done when they come out clean; if there is batter on the toothpick or skewer, they need to bake for longer.

You will need to strike a balance between making sure the outside blondies don't get too dry and the center blondies don't turn raw because the center will take a little longer to cook. To make sure the blondies are safe to consume, we suggest cooking them for about 35 minutes. In order to make sure the texture is solid enough to cut and maintain their shape, let them cool completely in the tin and then refrigerate for one hour.

Carrot cake muffins recipe

Carrot cake

These muffins made from carrot cake are sweet, nutty, and have hints of lemon, walnut, and almond.

This recipe yields 12 standard muffins, as opposed to our traditional carrot cake recipe, which creates one huge cake. Making and baking a batch of these carrot cake muffins just takes forty minutes. We've chosen the classic cream cheese frosting and honey for the topping, but you can omit it if you want to make these muffins healthy.


  • 225g softened butter
  • Soft light brown sugar, 225g
  • three distinct eggs
  • one orange's zest, finely grated
  • two teaspoons of lemon juice
  • 180 grams of self-rising flour
  • One teaspoon of baking powder
  • 75g of ground almonds
  • 125g of coarsely chopped walnuts
  • 175g of peeled and grated carrots
For the topping:
  • 225 grams of cream cheese
  • two teaspoons of runny honey


  1. Set the oven temperature to 180°C, or 350°F (gas mark 4). Press paper cases into a muffin tin.
  2. Cream the sugar and softened butter together until the mixture is light and thoroughly combined. One by one, add the egg yolks, beating thoroughly after each addition. Sift in the flour and baking powder, then stir in the orange zest. Stir in the carrots, ground almonds, walnuts, and lemon juice.
  3. Gently but thoroughly incorporate the egg whites into the cake mixture after whisking them to a medium peak in a different basin. Make sure to leave a small indentation in the middle of each muffin case when you spoon the mixture into them. Bake for ten to fifteen minutes, or until golden and risen, in a preheated oven. Take out of the oven and let cool on a wire rack.
  4. To make the topping, combine the cream cheese and honey and beat until smooth. Apply the mixture onto the muffin tops. If you do this before they are cold, the icing will melt.

Top tips for making carrot cake muffins

Stir the wet components in one dish first, and then combine the dry ingredients in an other basin if you tend to overmix the mixture. Create a tiny hole in the dry mixture, then gradually pour the wet mixture into it to combine them.

Caribbean carrot cake recipe

Carrot cake

With a lot more hearty spices, this delicious take on the traditional cake is called Caribbean carrot cake. It tastes much better with a steaming cup of tea!


For the cake:
  • melting 125g/4oz spread
  • Gluten-free flour, 125g/4oz
  • Two tsp gluten-free flour
  • Light muscovado sugar, 250g/9 ounce
  • two tsp of cinnamon powder
  • two medium-sized eggs
  • Carrots, peeled and weighed at 225g/8oz, boiled and puréed
  • Two teaspoons Madagascar vanilla extract
  • 50g/2 oz 50g/2oz of chopped walnuts Cocoa nibbled 100g/3 ½ oz pineapple juiced and crushed, then drained
For the soft icing and filling:
  • Pure Organic or Sunflower Spread, 125g/4oz
  • 325g/11oz of powdered sugar
  • 1 orange, with the rind grated and the juice (30ml/2 tbsp)


  1. Set oven temperature to 180°C/350°F/gas 4. Line the bases of the tins with baking parchment and grease them with Pure.
  2. Into a large basin, sift together the flour, sugar, baking powder, and cinnamon. Beat together egg and vanilla extract. Mix thoroughly after adding the melted Pure to the dry mixture. Stir in the pineapple, coconut, walnuts, and carrots. In each of the two prepared tins, divide the batter.
  3. Bake for thirty-five minutes, or until the sides have separated from the pan.
  4. Allow the cakes to cool slightly in their tins before removing the paper and placing them onto wire racks to cool completely.
  5. Beat Pure with icing sugar until light and airy. Stir in orange juice and zest. Add a bit extra icing sugar and beat it in if the frosting seems to be curdling.
  6. Use half of the icing to sandwich the two cakes together, then use the remaining icing to adorn the top. Zest an orange for garnish.

Carrot cake with muscovado recipe

Carrot cake

The cake retains its excellent moisture content and gains flavor from the mild muscovado sugar, which is only slightly sweetened in the icing.


  • 250ml (9fl oz) cake Sunolive oil is a blend of olive and sunflower oils.
  • Three large eggs and 225g (8 oz) of mild muscovado sugar
  • 225 grams (8 ounces) Self-rising flour, nine ounces (250g) carrots shredded coarsely
  • Decorating 250g (9 oz) Cheese mascarpone, 25g (1 oz) sieved unrefined golden icing cane sugar


  1. Set the oven's temperature to 180°C (350°F) or gas 4. Grease and line a 20cm (8in) round cake tin with baking parchment.
  2. Beat the sugar and oil together, then gradually beat in each egg one at a time.
  3. Add the flour and then the carrots and fold gently. Gently stir until well blended, then transfer to the lined baking pan. A cocktail stick inserted in the center should come out clean after 40 minutes of baking, or until the cake is golden brown.
  4. After 10 minutes of cooling in the tin, remove and allow to cool on a wire rack.
  5. Beat the golden icing sugar into the mascarpone cheese. Using a palette knife, spread over the cake's sides and top. Add pecan halves last.


This recipe also cooks nicely in an 18 x 28 cm (7 x 11 in) rectangular tin. Only cover the top with frosting, then cut into squares to serve.

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