Easy Carrot Cake
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Super moist and easy 3-tier carrot cake with juicy raisins and cinnamon cream cheese frosting. A simple, delicious bake for any occasion!
Why You’ll Love This Easy Carrot Cake
If you love a super moist and fluffy carrot cake packed with flavour, this is the one for you.
It’s layered with rich cinnamon cream cheese frosting, juicy raisins, and warming spices.
You only need a handful of everyday ingredients, and no fancy equipment.
It’s soft, fluffy, and delicious enough for any celebration or simply because you fancy baking!
What Makes This Recipe Special
This is a classic 3-tier carrot cake made in three 6-inch tins for a show-stopping look.
The batter comes together quickly with an electric hand whisk, no stand mixer required.
The frosting is spiced with cinnamon for that extra warm touch and flavour.
Each layer is tender and flavourful, with carrots adding moisture and natural sweetness.
Equipment You’ll Need
- 3 x 6-inch round cake tins
- Mixing bowls
- Electric whisk or stand mixer
- Fine grater (for the carrots)
- Rubber spatula
- Wire cooling rack
- Serrated knife (for levelling the cakes)
- Offset spatula or palette knife (for frosting)
Why This Recipe Works So Well
Using oil and buttermilk ensures a light and moist texture that doesn’t dry out.
Dark brown sugar adds depth, while grated carrots and raisins give texture and sweetness.
The frosting is made with cream cheese and butter for a rich but balanced finish.
A touch of cinnamon in the icing ties the flavours together perfectly.
Ingredients You’ll Need
For the Carrot Cake:
- 2 large eggs, room temperature
- 100g dark brown sugar (½ cup)
- 75g granulated sugar (⅓ cup + 1 tbsp)
- 50ml buttermilk, room temperature (3 tbsp + 1 tsp)
- 175ml rapeseed oil or other neutral oil (¾ cup)
- 230g plain flour (1¾ cups + 1 tbsp)
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 220g carrots, finely grated (about 2½ cups)
- 100g juicy raisins (⅔ cup)
For the Cinnamon Cream Cheese Frosting:
- 150g unsalted butter, softened (⅔ cup)
- 120g cream cheese, cold or lightly softened (½ cup)
- 1½ tsp vanilla extract
- 1½ tsp ground cinnamon
- 375g icing sugar (3 cups)
- Optional: candy carrots for decoration
Step-by-Step Instructions
Step 1: Make the Carrot Cake Batter
In a large bowl, whisk together the eggs, dark brown sugar, granulated sugar, buttermilk, and oil until smooth and combined.
Sift in the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt.
Fold gently with a rubber spatula until just combined, be careful not to overmix.
Fold in the grated carrots and raisins until evenly distributed throughout the batter.
Step 2: Divide and Bake the Cakes
Divide the batter equally between three lined 6-inch round cake tins (approximately 340g per tin).
Smooth the tops with a spatula for even baking.
Bake in a preheated oven at 180C (160C fan) / 350F for 18–23 minutes.
The cakes are done when a toothpick inserted comes out with a few moist crumbs.
Wrap the warm cakes in cling film to lock in moisture as they cool.
Once cooled, level the tops with a serrated knife to create flat layers.
Step 3: Make the Cinnamon Cream Cheese Frosting
In a clean bowl, whisk together the softened butter and cream cheese until smooth.
Add the vanilla extract and sift in the icing sugar gradually, whisking until just combined.
Whisk in the cinnamon until incorporated.
Avoid over-mixing, as this can cause the frosting to become too soft or runny.
Step 4: Assemble and Decorate the Cake
If needed, chill the frosting for 20 minutes before decorating to help it firm up.
Layer the cakes with frosting between each layer. I like to do this using a piping bag, then smooth it out.
If your kitchen is very warm, try to move quickly while decorating, so the frosting doesn’t melt. You can pop the cake in the freezer for 10 minutes if the frosting starts to soften.
Use an offset spatula or spoon to spread the frosting evenly and neatly. A cake turntable really helps here.
Decorate with candy carrots or a sprinkle of cinnamon if desired.
Tips for the Best Results
- Grate the carrots finely so they blend smoothly into the batter and bake evenly.
- Do not overbake or the cake may become dry, check for a few moist crumbs on the toothpick.
- Wrap in cling film while warm to keep the cakes extra moist and soft.
- Chill the frosting slightly to help it spread stay firm when decorating.
- Use room temperature eggs and buttermilk for a smoother batter and better texture.
Watch My Step-by-Step Video
Watch how I make this Easy Carrot Cake on YouTube or Instagram Reels for extra tips and a visual guide.
Follow me on social media for more delicious bakes and behind-the-scenes content:
- Instagram @fitwafflekitchen
- Instagram @fitwaffle
- YouTube @fitwafflekitchen
- TikTok @fitwaffle
- Pinterest @fitwaffle
More Cake Recipes to Try
If you loved this carrot cake, here are two more cake recipes you might enjoy from fitwafflekitchen.com:
Easy Carrot Cake
Ingredients
For the Carrot Cake:
- 2 large eggs room temperature
- 100 g dark brown sugar ½ cup
- 75 g granulated sugar ⅓ cup + 1 tbsp
- 50 ml buttermilk room temperature (3 tbsp + 1 tsp)
- 175 ml rapeseed oil or other neutral oil ¾ cup
- 230 g plain flour 1¾ cups + 1 tbsp
- ½ tsp baking powder
- ½ tsp bicarbonate of soda baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 220 g carrots finely grated (about 2½ cups)
- 100 g juicy raisins ⅔ cup
For the Cinnamon Cream Cheese Frosting:
- 150 g unsalted butter softened (⅔ cup)
- 120 g cream cheese cold or lightly softened (½ cup)
- 1½ tsp vanilla extract
- 1½ tsp ground cinnamon
- 375 g icing sugar 3 cups
- Optional: candy carrots for decoration
Instructions
Step 1: Make the Carrot Cake Batter
- In a large bowl, whisk together the eggs, dark brown sugar, granulated sugar, buttermilk, and oil until smooth and combined.
- Sift in the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt.
- Fold gently with a rubber spatula until just combined, be careful not to overmix.
- Fold in the grated carrots and raisins until evenly distributed throughout the batter.
Step 2: Divide and Bake the Cakes
- Divide the batter equally between three lined 6-inch round cake tins (approximately 340g per tin).
- Smooth the tops with a spatula for even baking.
- Bake in a preheated oven at 180C (160C fan) / 350F for 18–23 minutes.
- The cakes are done when a toothpick inserted comes out with a few moist crumbs.
- Wrap the warm cakes in cling film to lock in moisture as they cool.
- Once cooled, level the tops with a serrated knife to create flat layers.
Step 3: Make the Cinnamon Cream Cheese Frosting
- In a clean bowl, whisk together the softened butter and cream cheese until smooth.
- Add the vanilla extract and sift in the icing sugar gradually, whisking until just combined.
- Whisk in the cinnamon until incorporated.
- Avoid over-mixing, as this can cause the frosting to become too soft or runny.
Step 4: Assemble and Decorate the Cake
- If needed, chill the frosting for 20 minutes before decorating to help it firm up.
- Layer the cakes with frosting between each layer. I like to do this using a piping bag, then smooth it out.
- If your kitchen is very warm, try to move quickly while decorating, so the frosting doesn't melt. You can pop the cake in the freezer for 10 minutes if the frosting starts to soften.
- Use an offset spatula or spoon to spread the frosting evenly and neatly. A cake turntable really helps here.
- Decorate with candy carrots or a sprinkle of cinnamon if desired.
