Super Moist Carrot Cake Recipe

Super moist carrot cake recipe with walnuts and a scrumptious vanilla cream cheese icing, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. 

A slice of carrot cake on a white plate with a fork

Carrot Cake – a super popular dessert

You wouldn’t think that a cake containing veggies could taste that good, would you? Unlike other vegetables, carrots do not have a strong taste, and can hardly tell actually that the cake has carrots in it.

They soften nicely when baked and the spices have a pretty sharp taste that gives this cake its distinctive flavour.

But how did the carrot cake become so popular? It seems that carrots were used in puddings even in Medieval times, as they are naturally sweet and moist, and the food rationing in the WW2 may have contributed to the revival of old recipes.

Since vegetables were not rationed at all, and could be consumed in large quantities, it does make sense that sweet recipes calling for carrots would become favourite.

Now, just because carrots are healthy, l wouldn’t go that far as to call carrot cake a very healthy dessert. Not with all that icing. Some recipes call for a ridiculous amount of granulated sugar, which l don’t seem to think necessary, since the icing is sweet anyway.

For my easy carrot cake recipe, l cut down a lot on sugar and l’m happy with the amount of sweetness, so let’s call it a lighter carrot cake.

Overhead photo of a slice of cake in a white plate and a whole cake on another white plate with flowers on the left hand side of the photo

How do you make a moist carrot cake?

Beat together the oil, sugar and eggs until you get a smooth paste, then add the grated carrots, flour, spices and vanilla essence, plus half the amount of chopped walnuts.

Grease and flour a round baking tin (mine was 16×9 cm), add the batter, and bake at 180 degrees Celsius (150 Fahrenheit) for about 35-40 minutes until the top is firm and a skewer inserted in the middle comes out clean.

How to make the best cream cheese icing (frosting) for carrot cake?

The key is using full-fat ingredients, rather than low fat or o fat. That’s because they have less water, which means the icing will be not become runny.

First, beat together the soften butter, sugar and vanilla extract; when you have a smooth paste, add the soft cream cheese, and gently mix. Do not overmix!

In the UK, we do not get block cream cheese, so the texture is a lot softer, which means there is minial beating needed when adding it to the butter.

Super moist carrot cake recipe with walnuts and a scrumptious vanilla cream cheese icing, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. 

What else can you add to a carrot cake?

Once the cake is cooled, wither cut it up in 3 or in half only (if using a larger cake tin, so the cake is not as high), spread icing in between each slice, plus over the cake, and decorate with more chooped walnuts.

You don’t have to add walnuts to it, but the nice crunch works perfectly well here. Pecans can also be used instead of walnuts, and l can see many recipes calling either for dried fruit like raisins or fresh/canned fruit like pineapples.

I personally think it’s a matter of choice and it comes down to your own taste. You can also use coconut oil instead of vegetable oil, although this means the cake will have a coconut taste.

Make this recipe yours and add anything you like, as long as the texture is right and basic ingredients are not removed.

A carrot cake decorated with icing







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4.16 from 25 votes
Super moist carrot cake with walnuts and cream cheese icing
Moist Carrot Cake Recipe
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Super moist carrot cake recipe with walnuts and cream cheese icing, a beautifully flavourful cake that is popular not only for Easter, but all year round.

Course: Dessert
Cuisine: English
Keyword: easter desserts
Servings: 6 people
Calories: 998 kcal
Author: Daniela Anderson
  • 300 g plain flour
  • 250 ml sunflower oil
  • 4 eggs
  • 160 g granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1 tsp vanilla extract
  • 200 g grated carrots
  • 50 g chopped walnuts
For the cream cheese icing
  • 180 g full-fat cream cheese
  • 50 g butter, soften
  • 100 g icing sugar
  • 1/2 tsp vanilla extract
  1. To make the sponge, add the eggs, granulated sugar and oil to a bowl and whisk well until you get a smooth, thick consistency.

  2. Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.

  3. Preheat the oven to 180 degrees C.

  4. Oil and flour a round cake tin, and add the batter to it.

  5. Bake for 35-40 minutes until the cake is firm to touch and well risen with a golden brown colour.

  6. Remove from the tin and allow it to cool.

  7. Meantime, make the icing by mixing the sugar,  butter and vanilla extract together. Do not overbeat, as the icing could become runny. AAdd the cream cheese and mix gently.

  8. Once the sponge has cooled down, use a kitchen knife to cut it either in half or in 3, spread icing on each layer, top and sides and decorate with chopped walnuts.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Moist Carrot Cake Recipe
Amount Per Serving
Calories 998 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 15g 75%
Cholesterol 160mg 53%
Sodium 223mg 9%
Potassium 447mg 13%
Total Carbohydrates 88g 29%
Dietary Fiber 3g 12%
Sugars 46g
Protein 12g 24%
Vitamin A 126.8%
Vitamin C 2.4%
Calcium 15.1%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.














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  • Reply
    February 20, 2017 at 7:19 pm

    Super delicious!

  • Reply
    Agness of Run Agness Run
    February 22, 2017 at 9:56 pm

    I have never though that you can add carrots in a dessert. I am so tempted to try this out, Daniela!

    • Reply
      Daniela Anderson
      February 22, 2017 at 11:02 pm

      It’s a lovely dessert, l hope you’ll enjoy it! ?

  • Reply
    Cathy Lawdanski
    February 24, 2017 at 11:44 am

    I LOVE Carrot Cake, but I have never made one. This recipe looks delicious. Thanks for sharing.

  • Reply
    kristin mccarthy
    February 24, 2017 at 2:23 pm

    This is my favorite cake hands down!

  • Reply
    Kathleen - Bloggers Lifestyle
    February 25, 2017 at 9:20 am

    Now that is one awesome carrot cake. I used to always eat carrot cake when I was out for coffee. I just have not had it in ages due to changes in my eating plan. This is so tempting it looks so moist.

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  • Reply
    Priscilla Naidoo
    February 27, 2017 at 7:17 pm

    Thank you, look very delicious. Will make it.

  • Reply
    Kathleen - Bloggers Lifestyle
    February 28, 2017 at 8:32 am

    Daniela, this is too good to waste, so we will feature it on Friday. Congratulations.
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    Blogger's Pit Stop #63 - The Blogger's Lifestyle
    March 2, 2017 at 11:53 pm

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  • Reply
    July 27, 2017 at 2:28 pm

    Hi, I’m wondering how big a cake tin I would need to make this?

    • Reply
      Daniela Anderson
      July 27, 2017 at 2:52 pm

      Hi! Thank you for your comment. The ideal tin would have a 20x3cm or 8X1.5 inches. I hope this helps!

      • Reply
        August 4, 2017 at 11:16 am

        Thanks, Daniela! I only realised you had it written down towards the end of your post, I missed it somehow when I first read it. My niece will be celebrating her 2nd birthday next week and I was tasked to bake a carrot cake for her to take to play group so I made this over the weekend as a trial run since my baking skills aren’t that great. It was delicious! I did half the amount of sugar in the cake and it was just nice for me. Thanks so much for sharing this recipe.

        • Reply
          Daniela Anderson
          August 4, 2017 at 11:43 am

          I’m glad you liked the recipe. It’s great that it tastes as good with less sugar, l’ll give a try with less too.

  • Reply
    August 10, 2017 at 11:13 pm

    Would you plz add the reg measurements to your recipe , not everybody does this kind plz

    • Reply
      Daniela Anderson
      August 11, 2017 at 6:01 am

      Hi, thank you for your comment, l have updated the recipe with the imperial mesurements too. Thank you.

  • Reply
    September 17, 2017 at 4:13 pm

    Looks amazing and other people on here liked it. Will have to make it 🙂

  • Reply
    April 17, 2018 at 6:51 am

    I made this with my 12yr old she wanted to bake for her dad who loves carrot cake … was a big hit followed recpie to tee only didnt add nutmeg n made it into muffins got 15 out of batter bakwd it less time
    rest was amazing thanks …its a keeper for Me simple

    • Reply
      Daniela Anderson
      April 17, 2018 at 7:01 am

      I am glad you liked the recipe, my daughters love it too.

  • Reply
    June 4, 2018 at 12:22 pm

    Hi Daniela,
    I made this for my partner’s birthday and we all absolutely loved it! Now I’m thinking of making it for my mum’s 80th birthday but I need to make it on a much bigger scale! I was thinking of baking it in an oven tray 10 x 14 inches. Do you think it would work and how many times do you think I should multiply the ingredients and cooking time ?
    thanks in advance for your advice!

    • Reply
      Daniela Anderson
      June 4, 2018 at 1:41 pm

      Hi Michelle,

      I am glad you all enjoyed the cake, it’s a family favourite over here. I would just double up all the ingredients, that should do for a baking tray of that size. I would just keep an eye on the oven, in case the baking time changes slightly. Happy birthday to your mum!

  • Reply
    June 5, 2018 at 8:00 am

    thank you! will do!

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