How to make carrot cake

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How to make carrot cake
Carrot cake can be made using pre-grated carrots, or by grating the carrots in a food processor. (Getty Thinkstock)

This recipe is easy if you have a food processor to grate your carrots, or if you buy them pre-grated. Otherwise it's a huge pain. Literally. You'll scrape the heck out of your knuckles on the grater. Serves 12 to 16.

Skill level:

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Things you need

  • 450 g (3 cups) shredded carrots
  • 300 g (2 cups) all-purpose flour
  • 240 ml (1 cup) cooking oil
  • 250 g (2 cups) sugar
  • 5 g (1 tsp) baking powder
  • 5 g (1 tsp) baking soda
  • 5 g (1 tsp) cinnamon
  • 4 eggs
  • 2 cake tins
  • Hand mixers
  • Mixing bowls
  • Toothpicks
  • Wire racks

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  1. 1

    Preheat oven to 180°C (350°F).

  2. 2

    Grease and lightly flour two 23 cm (9-inch) cake tins (or one 32-by-23-by-5 cm / 13-by-9-by-2-inch baking pan). Set aside.

  3. 3

    Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Add grated carrots, oil and eggs. Beat with a hand mixer until combined.

  4. 4

    Pour batter into prepared cake tins.

  5. 5

    Bake 30 to 35 minutes (35 to 40 if using a 32-by-23-by-5 cm / 13-by-9-by-2-inch pan). The cake is ready when a toothpick or knife inserted in the middle of the cake comes out clean.

  6. 6

    Cool cake for 10 minutes.

  7. 7

    Remove cake from tins and cool thoroughly on a wire rack.

  8. 8

    Frost with cream cheese frosting (see "How to make cream cheese icing").

  9. 9

    Cover cake and store in refrigerator.

Tips and warnings

  • If you like to jazz up your carrot cake, add one 225 g (8-oz) can of crushed pineapple, drained, along with 60 g (1/2 cup) shredded coconut at the same time as you add the shredded carrots to the batter.

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