The Secret to Our Family’s Carrot Cake Recipe

A Carrot Cake Recipe for Generations

Our family has been perfecting the art of carrot cake for generations, and I’m so excited to share the recipe with you!

This isn’t just any carrot cake — it’s the lightest, fluffiest carrot cake you’ll ever taste, with a texture that’s almost ethereal.

Despite its melt-in-your-mouth softness, it holds together beautifully and delivers a perfect balance of sweetness and spice.

JUMP TO THE CARROT CAKE RECIPE

JUMP TO THE CREAM CHEESE FROSTING RECIPE

This carrot cake is so simple to make

Even beginners in the kitchen will feel like pros!

And once you try it, you’ll understand why it’s been a beloved family tradition for years.

What really sets this carrot cake apart is the crowning touch — the original cream cheese frosting.

Smooth, tangy, and just the right amount of sweet, it’s the perfect complement to the lightness of the cake. Together, the cake and frosting create a flavor combination that’s truly irresistible.

Whether it’s for a special occasion or just because, this carrot cake is always a hit.

Grab the carrot cake recipe and enjoy a slice of our family’s cherished tradition

I promise, it’ll be your new favourite too!

Vintage Sugarcraft Carrot Cake Recipe

Ingredients

• 3 Large Eggs

• 250 grams of Castor Sugar

• 180ml of Extra Virgin Olive Oil

• 170 grams Plain Flour

• 1 and 1/3 teaspoons Baking Powder

• 1/2  teaspoon Salt

• 1 and 1/3 teaspoon Bicarbonate Soda

• 1 teaspoon Dutch Cinnamon

• 220 grams of Raw Grated Carrot (peeled)

• 110 grams of chopped walnuts (optional-personally I’m not a fan of walnuts)

• 1 Teaspoon of Vanilla

Method

1. Pre Heat your oven to 150 degrees Celsius for Fan Forced or 170 for Conventional. (Fan forced oven cooking temperatures are typically around 20 degrees Celsius less than conventional ovens. This is because the fan circulates the hot air around the inside of the oven, ensuring a more even heat distribution.)

2. Sift all dry ingredients and set aside.

3. Grease an 8 inch round cake tin and line with baking paper. Even though I'm lining with baking paper, I still like to use a spring form tin. Why? Because there is nothing more satisfying than releasing that spring to a beautifully formed cake.

4. In a mixing bowl, place your Eggs and Castor Sugar, choosing the highest speed, beat until frothy. I use a stand mixer however I'm pretty sure my Nanny never had one of these so use whatever you have on hand.

   Your colour will be a pale lemon and the consistency like a billowy cloud of loveliness.

5. Add the Extra Virgin Olive Oil and mix on low speed to combine.

6. Gradually add sifted dry ingredients whilst mixing on low speed. I usually add a 1/3 of a cup of dry ingredients in at a time. Gently does it. Avoid over mixing.

7. Remove your mixing bowl from your stand mixer. Gently fold through your Grated Raw Carrot, Vanilla and (those horrible little) Walnuts.

8. Pour into your cake tin and bake for one hour.

Cream Cheese Frosting Recipe

The perfect complement to this gorgeous beauty

Ingredients

• 250 grams of Cream Cheese at room temperature

• 250 grams of Icing/Powdered Sugar

• 20 grams of Unsalted Butter at room temperature

• 1 Teaspoon of Vanilla

Method

Careful, careful, careful... We do NOT want to recreate a scene from Breaking Bad!

1. On medium speed, mix your Cream Cheese, Unsalted Butter and Vanilla until you reach a nice creamy consistency.

2. On low speed, gradually commence adding your Icing Sugar. When you have added half of the sugar to the Cream Cheese mix you can up the speed and give it a really thorough whisk. Slow your speed down again to add remaining Sugar and then finish with another quick high speed whisk.

3. Add your delicious Cream Cheese Frosting to your cooled Carrot Cake and sit back and enjoy the fabulous compliments you will surely get.