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Carrot Cake Recipe with Muscovado Sugar

Easy carrot cake

  • serves 10
  • Easy

Everyone loves the spiced flavour of carrot cake. We use muscovado sugar for a rich flavour, golden sultanas and pecans for texture and a shot of syrup to sweeten the frosting

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Try our classic carrot cake recipe, then check out our vegan carrot cake, carrot cake cupcakes and carrot cake muffins.

Also learn how to make the perfect cream cheese frosting as a classic topping.

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Ingredients

  • self-raising flour 300g
  • cinnamon 2 tsp
  • baking powder ½ tsp
  • dark muscovado sugar 100g
  • light muscovado sugar 100g
  • eggs 4
  • oil 250ml (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed)
  • orange 1, zested
  • carrots 200g, finely grated
  • pecans 150g, snapped in half
  • golden sultanas 150g

CREAM CHEESE FROSTING

  • butter 75g
  • dark muscovado sugar 2 tbsp
  • golden syrup 2 tbsp
  • soft cheese 250g

Method

  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Line a 22cm deep cake tin with baking parchment or silicone paper. Sift the flour, cinnamon and baking powder and stir in the sugars, making sure any lumps are crushed. Beat the eggs with the oil and orange zest. Stir in the carrots then fold this and the rest of the ingredients, into the flour mixture. Spoon the mixture into the tin and level the surface. Bake for 1 hour 25 minutes, or until a skewer comes out clean. Cool in the tin.

  • Step 2

    For the frosting, beat the butter, sugar and syrup until soft and then beat in the cream cheese until you have a smooth mixture. Chill the mixture until it’s thick but spreadable. Pipe in whirls or spread a thick layer on top of the cake.

More carrot cake ideas below:

Vegan carrot cake

This classic frosted carrot cake is made with a surprising (vegan) ingredient that guarantees a moist sponge every time.

Vegan carrot cake topped with walnuts on a white cake stand

Carrot cake cupcakes

A classic cake in cupcake form, made all the more delicious with an orange cream cheese frosting. You don't need any butter for this recipe – it calls for light olive oil instead.

Carrot Cake Cupcakes

 

Carrot cake muffins

Give classic carrot cake an upgrade with a silky smooth, nutty tahini buttercream – these easy muffins make for the perfect mid-afternoon pick-me-up.

A teal background topped with a small plate, with a golden muffin with white icing on top

Gluten-free carrot cake

Turn your carrot cake up a notch with our impressive recipe. Carrots, pistachios and almonds give this gluten-free cake a rich, moist crumb, and the marshmallow icing is a lighter topping than traditional buttercream.

Carrot and Pistachio Cake with Marshmallow Icing

 

Healthy carrot cake muffins

Thick greek yogurt is the key to these miraculous muffins, flavoured with orange zest, mixed spice and maple syrup.

Carrot cake muffins cooling on a wire rack

Nutritional Information

  • Kcals 710
  • Fat 48.6g
  • Carbs 63g
  • Fibre 2.5g
  • Protein 9.2g
  • Salt 0.86g

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