How to Make Carrot Cake – A Classic British Favourite

--- published by foodie Parmod.

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Introduction

Carrot cake is one of Britain’s most beloved bakes—rich, moist, and wonderfully spiced. Packed with grated carrots, warm cinnamon, and sometimes crushed pineapple or walnuts, it’s a dessert that feels indulgent yet wholesome. Whether you’re baking for a family gathering, an afternoon tea, or simply because you fancy a treat, this easy carrot cake recipe will deliver perfect results every time.

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Why Carrot Cake is So Popular

Moist texture – thanks to the natural sweetness and moisture of carrots.

Delicious spice – a subtle warmth from cinnamon, nutmeg, and ginger.

Versatile topping – from classic cream cheese frosting to simple icing sugar dusting.

Keeps well – stays fresh for several days when stored properly.

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Ingredients (Serves 8–10)

For the cake:

250g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger (optional)

250ml vegetable oil (or sunflower oil)

200g light brown sugar

3 large free-range eggs

1 tsp vanilla extract

300g carrots, peeled and grated

100g chopped walnuts (optional)

100g crushed pineapple, drained (optional but adds extra moisture)

For the frosting:

200g full-fat cream cheese

50g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

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Method

Step 1 – Prepare the oven and tins

Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Grease and line two 20cm round cake tins with baking parchment.

Step 2 – Mix the dry ingredients

In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed.

Step 3 – Combine the wet ingredients

In another bowl, whisk the oil, brown sugar, eggs, and vanilla extract until smooth.

Step 4 – Add carrots and extras

Fold the grated carrots into the wet mixture. If using, stir in the walnuts and pineapple.

Step 5 – Combine wet and dry

Gradually fold the dry mixture into the wet mixture until just combined. Avoid over-mixing to keep the cake light.

Step 6 – Bake

Divide the batter evenly between the tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

Step 7 – Cool

Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.

Step 8 – Make the frosting

Beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy. Chill for 20 minutes before using—it will be easier to spread.

Step 9 – Assemble

Place one cake layer on a plate, spread with frosting, then top with the second cake layer. Cover the top (and sides, if you wish) with the remaining frosting. Finish with a sprinkle of chopped walnuts for decoration.

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Tips for the Perfect Carrot Cake

Extra moistness: Add a tablespoon of orange juice to the batter.

Flavour boost: Toast the walnuts before adding them.

Storage: Keep in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Freezing: The unfrosted cake can be frozen for up to 3 months—wrap well in cling film.

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Serving Suggestions

Carrot cake is perfect for afternoon tea, birthday celebrations, or as a comforting weekend bake. Serve with a pot of Earl Grey or a cappuccino for a classic café-style experience.

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Conclusion

With its tender crumb, spiced flavour, and luscious cream cheese topping, carrot cake is a timeless British treat that’s as easy to make as it is to eat. Once you’ve tried this recipe, it will become your go-to for birthdays, gatherings, and cosy weekends at home.

--- write ✍️ by foodie Parmod.