August 10, 2015
Carrot Cake!
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Delicious and moist carrot cake, decorated with a lovely light vanilla buttercream and nuts!
Carrot cake
I love carrot cake. When I was little, I despised it because who on earth would want vegetables in a cake?! Little me was obviously wrong as it is DELICIOUS.
I posted my recipe for my carrot & walnut cupcakes a while ago and they’ve been a massive hit – they’re a big reader favourite as they’re so light and flavoursome and yumyumyum.
Recipe
I love this recipe as it has delicious spices from the flavours of mixed spice, cinnamon and ginger – I love this combination because it suits the light moistness of the carrot cake so well, but doesn’t over power it.
I was asked on my Facebook page for a whole carrot cake recipe as sometimes people don’t like transferring a cupcake recipe to a cake as they don’t know the baking times, or how much it’ll actually make – this led me to this beauty.
Buttercream Frosting
I decorate mine with either cream cheese frosting or vanilla buttercream – as this one was made as a request from my friend, we went with the buttercream! The vanilla from the buttercream gives it a delightful sweetness that I think is a cakey marriage made in heaven!
You can obviously use cream cheese frosting, I like to switch it up now and again. My carrot loaf cake has a cream cheese frosting and it is DELICIOUS! I quite like that cream cheese frosting doesn’t necessarily go with every cake so when you do have it, its not boring and always tastes amazing!
Decoration
I decorated my carrot cake with some small carrot toppers and a nice sprinkles of walnuts! You can of course leave the nuts off if you would prefer but I personally love the texture the walnuts give a carrot cake.
As with every bake, the decoration is optional and can be left if preferred or even scaled up a notch! You can add sprinkles instead of/as well as walnuts or you can top with dried fruit instead – the choice is yours! ENJOY!
Carrot Cake
Ingredients
Cake
- 225 ml sunflower oil
- 5 medium eggs
- 275 g light brown sugar
- 300 g grated carrots
- 100 g raisins optional
- Zest of 1 orange
- 275 g self raising flour
- 1.5 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 100 g walnuts/chopped pecans optional
Buttercream/Decoration
- 250 g unsalted butter room temperature
- 500 g icing sugar
- 1 tsp vanilla extract
- 1 - 3 tbsp boiling water
- Chopped nuts
- Carrot shapes/sprinkles
Instructions
- Preheat your oven to 180C/160C Fan
- Grease & line two 8" cake tins with parchment paper
- Pour the sunflower oil and eggs into a large bowl and add the light brown sugar
- Mix lightly and combine
- Add the grated carrots and raisins (if using) and orange zest and fold through to combine
- Add the self raising flour, bicarbonate of soda, mixed spice, ginger, and cinnamon and mix again - try not to over mix!
- Once combined, fold through the nuts (if using) and pour into the prepared tins
- Bake the cakes in the oven for 30-35 minutes until cooked through (test with a cake tester, should be clean!)
- Leave to cool in the tin
Buttercream
- Beat the unsalted butter for a couple of minutes so its very smooth in a stand mixer with the paddle attachment
- Gradually add the icing sugar until all combined and beat on a high speed for a couple of minutes
- Once mixed, add the vanilla extract and mix again
- Whilst mixing, gradually add the boiling water until you reach your desired consistency
- Beat for another 5 minutes so its super light and fluffy
- Place one of your sponges onto the plate you're using, spread half of the buttercream on top, add the other sponge, and spread the rest of the buttercream on
- Decorate to your desire
- ENJOY!
Notes
- I prefer my carrot cake with just buttercream in-between and on top of the layers, but there is enough buttercream to spread it around the edges slightly too.
- You don't have to include the nuts, or the raisins, but I would recommend using at least one of them as the flavour is so delicious!
- This cake will last 4 days covered at room temperature!
- I used this tin!
- I used this piping bag!
- I used this piping tip!
ENJOY!
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J x
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Hi Jane, I’ve used your receipe previously and it was absolutely amazing.
I’m making a carrot cake for my neighbour but doesn’t want raisins in it, I know the recipe says can leave them out but advised to have the nuts. Do I need to substitute the raisins with anything else? She loves the cake moist apparently so want to get it spot on! Many thanks 🙂
I’m thinking of making my daughters wedding cake next summer. I tried this recipe as well as some of your others at the weekend as a tester and it was very well received. It’s super yummy and very light. Thank you Jane. Just thinking about quantities now. Do I just double/triple up? X 😊
How would I convert this recipe to a three tier 6 inch cake? 😊
I always use the same quantities but divide into 3×6” tins and they come out perfect 🥰
Hello!
I haven’t made this recipe yet but I’m exited to!
Do I have to use orange in the recipe? I’m not a fan of carrot cake with orange flavour in it. Also, if it is okay to leave it out do I need to replace it with anything for moisture content?
Thank you!
Hiya! You can just leave it out x
Hi Jane,
Need an answer quickly if possible. Is it possible to freeze this decorated with vanilla buttercream a week in advance? Asking as doing it as part of a wedding cake.
Thanks!
Hi Jane, how tall will this cake turn out? Thank you xx
I accidentally us d plain flour instead. Cake looks fine. Will this be ok ?????
Thanks
It’s hard to tell – it may just be more dense than normal but still taste nice!
Hi, please can someone help me to convert this recipe to a 3 layer 10 inch please? Thank you so much
Hi Jane, I made this recipe and it’s gorgeous, but the nuts inside the cake burned. Baked for about 35-40 mins and the cake wasn’t burnt at all. Any ideas why this happened please? X
Hi Jane, can I use coconut oil instead of sunflower oil please?
Hiya! This should be fine, enjoy! x
Could I do half courgette and half carrot with this recipe.
Hi Jane,
Can I use a stand mixer for this cake or would you recommend using a hand mixer?
Thanks x
Hiya! just use a bowl and a spoon, apart from the frosting, for which you can use anything! Hope this helps! x
Hello!
I’m about to try this recipe for my husband’s birthday however I can’t find sunflower oil anywhere! (There seems to be a shortage?!)
Can I use vegetable oil instead?
Hiya! Yes absolutely, this should be fine! Enjoy! x
I don’t care for carrot cake, however I made this for my mum as she loves it, and my gosh, this is amazing. One of my favourite cakes ever, I couldn’t stop eating it!!!
Hi Jane, I want to make this as a 3 layer 6 inch cake how do I adapt the recipe?
Thank you 😊
I need to make a 4 layer carrot cake for a birthday. I am assuming I would double the recipe and bake time? I have 2 x very deep 20cm tins
For the buttercream would you use Stork or would you use unsalted / salted butter ? Can’t wait to make this x
Never stork for buttercream – only unsalted or salted block butter!
im looking at doing this recipe but i have a 6 inch tin,
what would you change the recipe to for this size?
thank you x
Usually it’s 2/3 of a recipe! x
Hi Jane,
If I wanted to put walnuts instead of raisins, would I put the same amount in?
Many thanks
Yes!! x
Hey Jane!
To make a nice thick 3 layer 8” cake would
You 1.5 the recipe or more? Thank you x
Yes 1.5x the recipe!xx
How much would i need for 9 inch tin
Typically 9″ is about 1.3x the recipe!
I have 9 inch tins and stuck to the recipe for 8 inch. My cake was deep enough and very moist and spongy. No need to increase the ingredients in my opinion.
Hello! Should I squeeze the water out of the grated carrots or not?
Thank you!
Hey, no you don’t need to do this xx
Hi Jane
Would this work with gluten free flour?
Hiya! Yes this should be fine! Enjoy! x
Hi Jane , Can I freeze the undecorated carrot cake ? Made it today but friend doesn’t want until next week 🙈
Hey! Yes you can!xx
Hi Jane.
I’m planning to use this recipe to make a four layer drip cake for my little boy’s birthday. Do you think it will be sturdy enough to do this?
It is a bit soft, but just really chill the sponges first and it will be fine! x
Do you have the link for the cream cheese frosting please? Thanks
Hi Jane, thanks for the lovely recipe!! I’m having trouble getting the light brown sugar atm as I’m on a small island. Any idea if ordinary brown sugar will still be okay?
Thanks in advance x
Muscovado sugar is the closest alternative (as I’m not sure what you mean by ordinary brown sugar?) x
Taste wise is this the same or close to the cupcake recipe? And what would you recommend if I wanted to bake half of this recipe or or cupcakes recipe into a 4inch cake tin, enough for 2layers in one tin (hope you know what I mean 😊) what temp and how long would you do it?sorry for being awkward. By the way love and always use your recipes. Thank you x
Hi Jane, love this recipe, had such great compliments! It’s my birthday on Friday & I’m making my own cake (lockdown eh! 😕) but I have 7inch tins & hope to do 3 layers. As smaller tins, how long do you think (roughly) to bake if these measurements were divided by 3 in 7inch, rather than 2 in 8inch please? I hope I’m making sense! Thanks 😊 x
Honestly I really don’t know – I never bake 7″ cakes I am afraid but it would obviously be a little less as its a smaller tin and not two layers! x
Hi Jane, I did it! Divided into 3 layers, 27mins each in 7inch tins. I’ve tagged you on Instagram so you can see my birthday cake I’ve baked for me 🎂😍
Made this cake today for my other half for valentines. I just wanted to say that the vanilla buttercream works really well with the carrot cake, it tastes great! I’d definitely make this carrot cake again with vanilla buttercream! X
Hi Jane!
I started my own baking page on Instagram using your recipes which I love!
I’ve been asked to this cake as a tray bake. Would all the measurements be the same for a tray bake or do I need to change anything?
Thanks again for all your recipes!
X
Have a look at the traybake carrot cake recipe on my blog! And thank you! xx
Hi Jane! Can I use this recipe for 6 inch tins so I can make a taller cake? How would the cooking times vary?
I haven’t made this in 6″ tins before so I really am not sure, sorry!
Hi Jane – just wondering whether you need to weigh the eggs or what the weight should be?
I don’t for carrot cake x
Is it ok to use the carrot cake under fondant and for stacking cakes? Thank you and apologise if already answered.
It is, if dowels are used as it’s a very soft sponge x
I made this carrot cake at the weekend with your cream cheese frosting recipe. It was the best cake I have ever made. Even my mum didn’t believe it didn’t come out of a packet.
Hi Jane
I made your cake for my brother’s birthday and it’s probably the best cake I’ve ever made. I would like to do it again as a drip cake for my nanas 80th but I have two deep 6 inch x 4 inch tins and was going to cut the top off and in half. Would I still need to reduce the recipe to 2/3 or as I need more cake, keep the same? Same with the cream cheese, id imagine i will have to increase the recipe to cover a 4 tier drip cake but I wanted your advice.
Thank you x
If you want the sponges deeper I would keep the recipe the same and just bake for longer! and yes I would increase the cream cheese frosting x
I made this in 2 x 6 inch tins and used the remainder for 10 cupcakes! Awesome recipe. Everyone loved it. So simple to follow. I am slowly working through your recipes. X
Can i ask how long you baked for hun please as im
Looking to do 6 inch and the extra cuocakes would be perfect for my son to take school xx
Hi! I’ve got one tin of 24cm, can I use the same recipe for this? And do I need to cut the cake in half in order to have two layers?
Hi Jane, I’m planning on making this for Christmas Day tomorrow, I want to use cream cheese frosting. What is the best way to store it as I know for the frosting it’s best kept in the fridge but I don’t want the cake drying out! It’s for my boyfriend’s family, his mum loved your cupcake recipe so much when I tried it a while ago, so I thought I’d give this a go!
Can’t wait to hear from you and Happy Christmas x
Carrot cake is usually absolutely fine in the fridge so I wouldn’t worry! x
I made this for the first time a couple of weeks ago and took it into work. It lasted until 12! Everyone said how lovely it was and I was asked to make one for someone’s birthday!
Thank you so much for such a great recipe.
Hi there, made your carrot cake is went down a treat, lovely and moist, I have to make this cake again but they want a 9″ one, how do i convert it to this size ,any help would be great,and i only have one 9″ tin so will have to bake twice
You would need to increase the total recipe by about another third! Then it may be easier to only mix up half (so that the second half isn’t sat whilst the first half bakes) x
Hi, if I made the sponges, then refrigerated them, would I be able to use this cake to decorate with buttercream, for a birthday cake?
Yes you can – sometimes refrigerating can dry out a cake, but it should be okay because its a carrot cake!
Hi Jane,
How can I make this without egg? And how much mix do I do for 2 6” tins?
Thanks x
I would use about 2/3 of the recipe for the smaller size and I would use a standard egg replacement such as mashed banana, flaxseed, or anything! It’s worth a google as there’s many methods x
Hi, do you think I could use gluten free flour instead please?
Thank you
Yeah it should be absolutely fine!! x
Made this today, I’ve never made a carrot cake before as it’s always seemed complex and daunting! This was so easy to make and it’s tastes incredible. Thank you Jane!
So glad you liked it!!
Made this with your cream cheese frosting for my boyfriend’s work this week (I wasn’t sure if the school I work in would let us bring in food to share at the moment but luckily his does 😂) having never made one before, and they said it’s the best carrot cake they’ve ever had 😄 thank you for this, your recipes are always amazing!
Ahh that’s just so so lovely!
Hi Jane,
I’ve just made this cake and it’s delicious! I’m wanting to make it into a 10” sponge with the two layers how much do I need to multiply the recipe by please? X
Hey! For a 10″ you use about 1.6x the recipe – so 2/3 more of the recipe! xx
Should I peel the carrots before grating them?
Some people don’t, but generally I do!
Hey, I don’t have a mixer only a hand blender. Am I ok doing the frosting by hand or could a use the whisk on my hand blender. Thanks
It might be okay with the whisk attachment, but it should also be fine by hand xx
I only have two 18cm tins. Could you tell me how to reduce the ingredients for the smaller tin please
I’d use about 0.8x the recipe! x
Could inuse orange extract instead of zest and if so how much?
Yes! 1 tsp!
Hi Jane, Could i make this recipe gluten free but substituting the flour for gluten free self raising flour? i’ve spotted your gluten free recipe but i made this recipe the other week and it was beautiful and i love the spices!
Hey! Yes it should do, but the it may be slightly crumbly (may be good to add xantham gum!) x
Hey! Love all your recipes and I’m planning to bake this cake this weekend☺️Would it matter too much if I left the orange out as I don’t have any oranges or extract? Thank you x
Ahh yay! And no that’s absolutely fine – I just like the flavour it brings!
Hello I’m wondering if I can use sponge flour instead of self rising as I only use sponge flour for my cakes, and add a tap on baking powder instead. Will that be ok?
I’ve not tried this cake with sponge flour before personally, but if it’s what you normally do!
Hiya,
I’m going to make your coffee cake for my brother’s birthday, but he loves coffee and walnut so I was wondering if I added chopped walnuts into the cake mix would I need to reduce/add anything else so it’s not too dense or dry? Thank you! : )
Hey! I personally would just add the walnuts in – I don’t think it should dry it out too much! x
Hey! Hope your well! Been trying your recipes and have all been a hit so thank you! I’m going to attempt this tonight just want to ask what’s the difference if I use light brown sugar or castor sugar? I thought I had enough brown sugar but I don’t!
So the flavour is different – but for cakes, you can swap between them! x
Amazing cake. Beginner in making cakes and love a carrot cake.
Baked this and it tasted beautiful.
Thank you for putting the recipe up xx
Baked this and oh my it’s the best carrot cake I have eaten. Better than anything in the shops. Made it with your traditional cream cheese topping instead of butter cream and left out the raisins, I also don’t like cinnamon so left this and the other spices out. But that’s my preference.
My husband couldn’t stop praising it.
Have tried a few of your recipes as they are yummy and very easy to follow.
Will be back for more. Thank you
Ahh yay!! So glad it was a hit!! x
Hey! How could I make this without bicarbonate of soda or any baking powder because I can’t get in the shops they are all sold out!
Hiya – so without any raising agent it will be denser, but otherwise will work!
Hi!
Due to lockdown I have been baking birthday cakes for my family and I have only used your recipe. My family love the cakes. I just wanted to say how much I appreciate your blogs and recipes. Il making this carrot cake for my dads birthday.
Thank you!
Ahh thank you so much! And I hope you all love the carrot cake!
Hi! I’m planning on making this for Father’s Day this year, but we’re not keen on cinnamon, will I be able to simply remove this or shall I replace it with something else? Thank you! 🙂
Hey! You can easily leave it out!! x
Hey hope your well. I love your bakes! What are the measurements if I bake these two layers on a 24cm cake tin? Hope you can get to me ASAP. Many thanks xx
Hey! I would use 1.5x the recipe, so add another half on! The baking time will increase by quite a bit x
Hi Jane,
Would it be okay to use Olive Oil instead of instead of Sunflower Oil. I’m sure I’ve asked you this for the cupcakes and you said yes. But just wanted to make sure it would be okay for the cake too?
You can – but sometimes it will have a stronger taste which some people don’t like! x
Fab recipe. Baked this for my Mum’s birthday and it went down a treat. She’s a massive fan of carrot cake and said this was one of the best she’d tried. Thanks Jane! xx
Ahh that’s amazing!!
Hello, I would love to make this cake, but haven’t managed to buy any light brown sugar. I have Demerara sugar or golden caster sugar in my cupboard, which would work best?
I would use the golden caster!
Hi Jane, I absolutely love your recipes.
Would I be able to bake this cake in one 8 inch cake tin instead of two? If so, what temperature and for how long? Thanks!
I’m afraid I don’t know the baking time as I haven’t tried this – I would assume at least double but I could be wrong.
Very delicious and moist! 😊
With this recipe, I would like to make it into a 3 layer, I calculated all the ingredients but I seemed to end up with all peculiar measurements, would I need to still use them or could I round up? Sorry I hope you understand that haha xx
Hey! So when making a two-layer cake a three-layer cake, I usually just do 1.5x the recipe. Some things may seem a little weird but I just round up to the nearest 10 (so like 410 rather than 406) x
Thankyou! I have tried countless carrot cake recipes and none seemed to have worked very well, but I know I can always count on your recipes so I’m looking forward to giving this a go xx
Hi Jane!
I’m having a real issue with my cakes not rising! Have you got any tips?
Thanks,
Hannah
The best thing I can suggest is to watch my YouTube video on this recipe – it might be over mixing, or something being measured incorrectly perhaps!
Wow looks amazing, what would be the conversation if I wanted to make it a 3 layer cake??
Many Thanks
Add on one more half again and bake into three tins!
Sounds amazing!! There seems to be a shortage of light brown sugar in the supermarkets at the moment, would normal caster sugar or Demerara sugar work??
Yes you can, either will work – Demerara is the closest flavour wise!
Hi Jane I really need your help…..I always use your recipes for everything as they are amazing. My friend has asked me to do a two tier cake and wants carrot cake as the top 6 inch 4 layer cake…..would it even be possible to scale this recipe into that requirement and also I have two 6 inch deeper tins that I then split the sponges. It’s all so confusing! Xx
Theoretically, you could just bake this recipe into the two tins, as that will make them deep enough to cut into (if that makes sense), but bake for longer!
I will be giving this ago as need a deeper 6 inch cake. Any idea how long to bake 2 deeper 6 inch sponges ?
Thanks x
I’m afraid I haven’t baked these in 6″ tins before! Sorry!
Oh my, I made this yesterday as a birthday cake and it was delicious, my kitchen smelt amazing, so easy to make. I made an orange curd and mixed that into the buttercream for added flavour – it was all delicious.
hi jane
this cake is so good, I want to make it again but maybe with some cinnamon buttercream, like the one in your apple crumble cake, do you think that would work or be overkill? xx
Yes that would be good!
Hi Jane, is it possible to switch out the flour for gluten free flour to make this recipe suitable for those who need to ear gluten-free? I know you have another recipe for a gluten-free carrot cake but I like the sound of this one better with the nuts and the icing! Thanks x
I made this and it was amazing! Can I use this recipe for cupcakes or will it make too many? Also can I pipe the cream cheese frosting? Thank you xx
It would make quite a few – have a look at my carrot cake cupcakes. And you can, as long as you don’t make it too runny!
Hi Jane, could I use flaxseed to replace the eggs in this? Thank you x
I haven’t tried that personally with this one, but it should work absolutely fine! x
Would I just do 1 table spoon to 3 of water for each egg?x
Yes! x
Hi jane, can i leave out the mixed spice or substitute it with something as i can’t have nutmeg and mixed spice contains it, thank you
You could just leave it out! x
Hi Jane – does vegetable oil work instead of sunflower oil?
Thanks,
Stella
Would you use 5 medium eggs instead of 4 large?
Yes x
How many medium eggs would you use for this recipe?
Hi Jane, I love this recipe and have decided to do it as the base layer for my three teir wedding cake. You’re recipes have convinced me I’m a professional baker! Can you tell me how you would alter the recipe for 12 inch cake tins please? I have 2 tins but they’re quite deep. Thanks so much!
Awh that’s amazing! Technically for the same depth of cake, you need to use 2.3x the original recipe. I will say though, the cake will be extremely soft so might not be the best if covering in any way such as with fondant, and I would also recommend baking at 140C Fan and for a much longer time to keep it moist and help it bake flat!
Thanks for getting back to me! Is there a recipe you would recommend as the bottom layer? I have cake rods if that helps?
Don’t get me wrong you can definitely still try it, but it would need VERY good dowelling haha!
Made this cake for mother’s day and my family will not stop talking about it! Thank you for the amazing recipe, you’ve given hope to a once useless baker!
Hey Jane I only currently have dark brown or normal sugar what one do you suggest. Love your website 😍
Ah thank you! Do you mean granulated or caster for the normal sugar? I would use either caster sugar or dark brown!
Hi Jane,
Can you make the cake in advance & wrap in cling film like the maderia?. Then fill it with buttercream when ready. I usually do this 2 days in advance.
Carrot cake is very very different to madeira, and is usually quite hard to wrap because of the moisture content. If I’ve ever made a carrot cake in advance, I’ve kept it in the fridge and it’s been fine!
Me and Luke baked this cake (Luke did most of the hard work I just finished it off at the end) It tastes delicious and can’t wait to watch him eat it
Haha I’m so glad!!
I would like to make this but if I made in a loaf tin, what size would i use and for how long to cook
Just made this and it is perfect! Followed the recipe exactly and couldn’t have asked for better. Noone else in our house likes carrot cake so it’s all mine 😁
How do i do this without the nuts and what do i substitute the nuts in the cake with?
Either raisins, or just leave them out! x
Hiya jane would you be able to bake this in a loaf tin to make a loaf cake?
You can do, yes!
Hi Jane, what quantities would you use for a three layer cake? I’ve guessed using your drip cake recipes as a guide but I’m not convinced I’ve done it right 😬
If you wanted the same depth of sponges as in this recipe, you basically need to add another 1/2 on for the third tin. As it’s a carrot cake and not a victoria sponge style, it works slightly differently to those other recipes.
Brilliant, thank you. The quantity of sunflower oil was throwing me out 🤦♀️ I’ll find out this afternoon if I’ve done it right when I get to taste the cake xx
Heya – so is it that you add another 1/2 to all the ingredients to do a 3 layer cake ? i.e. 412g of flour rather than 275g or am I getting confused? Thank youu
Hi, do you by any chance have a cheese cream frosting recipe to go with this and would you pipe it?
There’s one on my Red Velvet Cake recipe x
Would
This be ok in two 7” pans?? X
Yes it would! Might take a little longer to bake! x
Hi Jane, love you blog! Can you freeze this cake? Thanks in advance!
Yes you can!! X
[…] Frosting, but a lot more epic. Like, so much more. The Cake recipe is basically half of my actual Carrot Cake, as I adore it so much. I only needed one layer, hence the halving, but I just adore […]
[…] get that, and I accept that, and to be honest… I love carrot cake. I based this recipe on my Carrot Cake recipe, and its just so good! Not trying to blow my own trumpet of […]
Hi Jane this is my ultimate fave recipe for carrot cake but was wondering can you use the same recipe for cupcakes too? Xxx
Hiya! You can indeed! I do have a carrot cake cupcake recipe which you can use which is ever so slightly different, but you can easily just use this one as well! xx
Hi Jane, do you grate carrots on fine or coatse grater? Last time I did coarse, now thinking wherher to try fine, do you think it’ll make a difference?
I just do it on a standard grating size, so not that fine.
HI can i add cream cheese for the frosting snd how much
Take a look at my red velvet cake post!
Hi Jane
Is it cinnamon n ginger powder to add
Yep!
Will this recipe be ok for stacking and icing? x
It is extremely soft and delicious, but it’s worth a try, but I can’t guarantee it’ll be solid enough? x
Brilliant cake, turned out perfect! I omitted orange zest, and only kept cinnamon to flavour it to suit my children ‘s taste and it was amazing! Too bad I liked it too, the scales won’t be happy 😉
Hi jane. What can I use to substitute sunflower oil? Thanks ?
Can I ask why you want to substitute it? It’s quite an important part of the recipe. ?
Try a different oil? Canola or vegetable?
Hi Jane, would it be possible to use caster sugar in this recipe rather than light brown sugar? thank you
You could, it just might change the flavour/texture ever so slightly!
Thank you I made the carrot cake and it was lovely. Luckily I had some light brown sugar in my cupboard xx
Jane, i am not a fan of round cakes, would it fit in one 2lb loaf tin, Also i have a problem when making carrot cake, it turns out very crumbly Any reason this is happending.
I wouldn’t know as this is designed to be baked in the tins stated. And probably because carrot cake can be really moist or you have overbaked it.
Ok thanks yes i usually leave it in 10 mins more then reguired as i am more afraid of it being under baked.
Looks delicious! I put pineapple puree in my carrot cake!
Ohh that sounds yummy!!
Hi Jane, I love your recipes but I am not able to try them out as I don’t eat eggs. Why don’t you post a couple of recipes without eggs for people like me?
I shall look into it for you!
Awesome… I’m trying it REALLY soon. Thank you!
Awwwh yay! Let me know how it goes! ☺️
Carrot cake is my absolute favourite and your pics make me tummy-rumbling hungry!
Haha thank you! But sorry about that ?
No no, I enjoy food porn!
Hah I like your style ?
Carrot cake is one of my favourites, so this looks absolutely great!
Thanks Jenn! It’s so utterly delicious isn’t it ☺️
I love carrot cake and this one looks amazing.
Thank you so much! ☺️
I use very similar ingredients in my carrot cake, but never thought to add in orange zest. I might give that a try next time!
It’s very yummy! ☺️