A recipe for a moist, soft and delicious two-layer Carrot Cake covered in foolproof Marscapone Cream Cheese Frosting. Easy, and no mixer required!

Sooooooo I made this Easy Homemade Carrot Cake for the February Cake Club meeting!

That’s a fun gathering where a couple of dozen cake-lovers bake, eat cake and raise money for charities! Each time, one cake is voted the best…… and this carrot cake won!

The only other time I have ever won was for my peanut butter pretzel chocolate brownies (which are amazing too, fyi!), but that’s it in five years (even including my Rainbow Cake!).

(by the way, if you’re in Nottingham, you should definitely come along to Cake Club!).

So… what I’m saying is, this Carrot Cake really is something special! It’s easy to make, foolproof, and SO GOOD.

This recipe for Easy Homemade Carrot Cake is bursting with shredded carrots, walnuts, pecans, and all of those comforting and insanely delicious spices that make a carrot cake what it is – cinnamon, ginger, allspice and nutmeg!

I think this cake would be perfect for Easter dinners and get-togethers – Carrot Cake is just the essence of springtime for me (along with creme eggs, daffodils and floofy bunnies!).



My Easy Homemade Carrot Cake is made with vegetable oil rather than butter, which makes it a little more economical to make. My recipe has 500g of shredded carrots for a REALLY moist and carrotty tasting cake, many of the recipes I compared when researching my Carrot Cake had very little (as little as 200g!).



And it’s so adaptable – I put in just a few raisins as I’m not that keen on them, but if you love them, put more in! The same goes with the nuts – you can leave them out completely if you’d prefer, or to make this cake suitable for someone with a nut allergy.



But the best part of this cake is the marscapone cream cheese frosting! This stuff is SO good and the marscapone helps it to be incredibly thick too.

I love how the frosting melds into the cake for the most perfect forkful of cake EVER. Sigh.



You may look at the recipe and think – that’s a lot of frosting! (Although, if so, are you really on the right blog?) And it is. But I really think a carrot cake needs a THICK layer of frosting, both in the middle and on the outside. Why bother if we’re not going to make it SUPER delicious?

4.3 from 6 reviews Easy Homemade Carrot Cake Save Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: Kerry @ Kerry Cooks Serves: 1 large cake (serves 12) Ingredients For the cake:





350g plain flour

2 tsp bicarbonate of soda

1 tsp salt

1 tbsp ground cinnamon

1 tbsp ground ginger

300ml vegetable oil

200g caster sugar

200g light brown sugar

1 tbsp vanilla bean paste

5 large free range eggs

500g freshly shredded carrots (I used a food processor)

75g toasted walnuts

75g toasted pecans

80g raisins

zest of one orange

juice of half an orange





For the frosting:

150g unsalted butter

200g cream cheese

250g marscapone cheese

300-400g icing sugar

1 tbsp vanilla bean paste

zest and juice of one lemon Instructions For the cake:

I baked my cake in two layers, in two separate 9 inch sponge tins. Grease each tin well with vegetable oil before you begin, and preheat your oven to 180C/gas mark 4.

In a large bowl, combine the dry ingredients - the flour, salt, bicarbonate of soda, cinnamon and ginger. Use a whisk to combine and stir until the whole thing is lump free. Next, in another smaller bowl or jug, measure out the vegetable oil and beat in sugars and five eggs, along with the vanilla extract. Combine the dry and wet ingredients, then stir in the nuts, raisins and shredded carrots. Finally, add the orange zest and juice, and thoroughly stir to the bottom of the bowl to make sure everything is combined. Pour the mixture into your baking tins and bake until the cakes are golden brown on top and pulling away from the edges of the tins (depending on the size tin used). Let cakes cool completely before frosting.

For the frosting: In a stand mixer or by hand, beat together the butter and icing sugar until it's formed a soft, fluffy buttercream. Add the cream cheese and marscapone and beat into the mixture, followed by the vanilla and lemon juice and zest. Pop your frosting into the fridge until you're ready to use it.

When you're ready to decorate your cake, spread the frosting between the layers and around the sides, then dust with cinnamon and decorate it however you'd like to! 3.5.3226

I also decorated my cake with toasted pecans on top and toasted coconut on the sides of the cake. You can do the same, or if you prefer, leave it plain (or get some adorable carrot sprinkles like these!).

More Easter inspiration?

Follow Kerry {KerryCooks.com}’s board Easter baking on Pinterest.

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