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Easy Carrot Cake!

Easy carrot cake!

Why the hell not – it’s carrot, it’s healthy then isn’t it? 😉 and everyone loves a carrot cake I’m sure.

And this is the Best carrot cake – I promise! This is possibly the easiest one you will ever make. It’s so easy, simple and I promise it’s  so worth it!  If you want you can easily leave  leave the icing off if you like, but it is VERY nice with it, yum!

Please please forget those old dry carrot cakes, you know the ones that fall apart as they have NO moisture?  This is so moist and soft textured – delicious! And it’ll keep moist for a few days in the tin or in the fridge if you’ve got icing on it. The main reason is the use of oil rather than another fat, somehow it retains the moistness.

If you’re trying to be good ditch the icing, the cake is so good you can do without it – but it’s GOOD with the icing too!

Enjoy and let me know how you go, please drop me a comment and let me know if you think it’s the Best carrot cake?! ever?! I’ll tell you something for nothing, Pinterest loves it! Like really loves it!

I’m really interested in vegetables in cakes. Actually next I fancy trying to make a parsnip cake? Have you ever tried? If so let me know your recipe….

I already have Brownies made with courgettes have a look! You can also use black beans in a cake (yes really!), it really is amazing , check out the Vegan Chocolate Cake

Have fun baking!

Thanks Clare x


  • 150ml sunflower oil
  • 180g self-raising flour
  • 1tsp ground cinnamon (never tried with mixed spice but a little ‘birdy’ tells me it’s good)
  • ½ tsp bicarbonate of soda
  • 2 carrots grated – medium/large whatever
  • 110g soft brown sugar
  • 2 eggs
  • 90g golden syrup


  • 100g cream cheese or light philly
  • 50g butter
  • 250g icing sugar
  • ½ tsp cinnamon (optional)

Preparation Method

  1. Put everything in a bowl (except sunflower oil) and mix until well combined – then add oil in 2 lots and mix again – that’s it!
  2. Pour into lined 8″ x 8″ tray tin. Or a alb (900g) Loaf tin (with a liner or lined)
  3. Bake at 180°C for approx 25 to 30 mins.  Approx. 30-40 mins if it’s a loaf.
  4. Leave to cool in tin for 30 mins and tip out.

If you’re trying to be good ditch the icing, the cake is so good you can do without it – but it’s GOOD with the icing too!



  1. Cream together butter and cream cheese.
  2. Slowly add icing sugar and cinnamon.
  3. Spread on top of cake and cut to desired size.





Mel says:
I absolutely love carrot cake and your recipe reminds me that I haven't made one in years! Those carrot flowers on top make the cake look even prettier (and a little bit healthier, ha ha!). #FoodYearLinkup
    Clare x says:
    thanks Mel - yes we all lovely healthy cake ha ha Cx
Charlotte Oates says:
This sounds like a delicious traditional carrot cake and I love the cute little carrot flowers on top.
Honest Mum says:
Wow no nuts either (yay-nuts hate me), this looks incredible. Thanks for linking up to #tastytuesdays
Eb Gargano / Easy Peasy Foodie says:
Yum! Looks fab :-) I do love carrot cake - though unlike Vicki (AKA Honest Mum) I'd probably chuck in a big handful of walnuts :-) Eb x
jenny paulin says:
we love carrot cake in my house, the boys are always requesting it!
Angela / Only Crumbs Remain says:
I love the sound (and look) of this Clare, I really enjoy carrot cake but aren't fond of those with the inclusion of nuts...so your version to me is perfect :-) Also love the carrot decoration, Angela x
Made this for the coffee morning at golf club, but instead of using the cream topping I made a topping using icing sugar and orange juice, very tasty.
JT says:
Is this really for a one pound loaf tin, sounds more like a two?
    Clare x says:
    mmmmm - i'll check
Jt says:
Thank you , I'm eager to try this lovely sounding cake
Jane f says:
Can I make this without the bicarbonate???
    Clare x says:
    Hi Jane - should be ok - maybe a little denser cake - give it a go Cx
Mara says:
I made it as a trial run for the Village Hall fair this weekend, last week. Disaster. Too much for a 1lb tin. Made it today in a 2lb tin absolutely perfect but...... At 180 degrees fan took nearly an hour. I am the worst baker ever so it is probably just me ?
    Clare x says:
    Hi Mara - sorry to hear that - I've updated the tin size and will check the timings soon. I have made it many many times with no issues, but all ovens do vary - Thanks Cx
Mara says:
I made this the other day in a 2lb loaf tin and after 40mins it was definitely not cooked. After another 20 mins it was perfect. Was talking about it at Knit & Knatter today and your mother said I should let you know so blame Barbara for this email ?
    Clare x says:
    I shall recheck the time Mara - Thanks Clare
Elizabeth McGowan says:
Sounds great will try it this weekend
Shirley says:
First carrot cake I have made that's been a success. Brilliant thanks x
Vi says:
Going 2 make it 2day looks awesome thanks
Janet Foreman says:
Could you please state 1pound or 2 pound tins in your recipes. Helpful to our W I members in the UK
Angela burke says:
Looks really nice!!
Hellen says:
Really easy to make although I only used half the topping ingredients as did it in a loaf tin, love th cinnamon in the icing idea x
Gail says:
What doe SC and FB mean for cream cheese icing? Thank you
    Clare x says:
    Oh Sorry - It was just a fun thing - I'll remove Cx
Bernadette connor says:
Been looking for a good carrot cake recipe for ages .This one great