Dining and Cooking
American Recipes

Classic Carrot Cake Recipe | Cupcake Jemma



Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.

Make sure to Subscribe to our channel and click on the bell next to the Subscribe button to make sure you receive notifications everytime we upload a video! We love seeing your bakes and what you are up to at home, particularly during lock down! So please keep tagging us in your photos on Instagram @sallydells @cupcakejemma and use the tag #cupcakejemma so we can see and share your creations.

——–
Tin Size:

My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.

 For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts – I use a mixture of Walnuts and Pecans
175g Carrots

For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar

Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:

———
KITS AND MERCH!: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma
MORE CAKE: http://www.crumbsanddoilies.co.uk
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells

20 Comments

  1. Itsokaylol

    love this recipe but i do find it to be quite sweet, especially the buttercream so I would recommend adding a little less sugar

  2. Carmel R

    Great can I take out the nuts for the kids?
    If so what can I pop in stead more flour?
    Please help thank u

  4. Michelle Hurrell

    I only recently discovered your channel and I’m really enjoying it. Today I made this carrot cake, it came out perfect and tastes delicious!

  6. Charli

    31cm in length sounds very long for a 2lb loaf tin, and so I'm v confused. Is it a typo? And if so, is it meant to say 3lb, or is it meant to say 23cm?

  9. Sandy

    Looks amazing! Question….. Why aren't you fat with all that tasting of yumminess .. 😋LOL

  11. Marwa Qoura

    I am new to baking and this amazing channel ..May I ask what is the difference between caster sugar and icing sugar ? .. Is icing sugar (powdered).. like when I take plain white sugar and powder it using the blender attachment ?…I am from Egypt BTW and we have various kinds if sugar like cane sugar as well ..
    Thanks in advance ❤💐🙏

  12. Ann Veidemanis

    Is that 120 grams of white sugar and 120 of brown sugar or is it 120 gram altogether for the carrot cake please many thanks I made your pollenta cake fabulousness.

  16. sneha rao

    This is sooo easy, clear and comes out perfect every single time! Thank you so much for this amaazing recipe. 🙂

  17. Y J

    I just baked a carrot cake with this recipe but with less sugar (100g white 100g brown) and it came out absolutely amazing! Very moist and fluffy! Thank you so much for the recipe💛

  19. Bobby C

    Hi Sally, Not sure if you are still picking up messages here. I am a big fan from Hong Kong and I use this carrot cake recipe and your banana loaf cake recipe regularly. I am so happy with them I would never use any other. I am just wondering if you can share a chocolate loaf cake recipe using the same long pan you used here in this video? I know there are loads of chocolate loaf cake recipes out there, but none have been too satisfactory. I am sure you must have one up your sleeve! Please?

Write A Comment