Delia Smith Carrot Cake Recipe

The Delia Smith Carrot Cake Recipe is a classic British bake with a soft, moist sponge and a gentle warmth from spices. It’s the sort of comforting, reliable cake that’s perfect for afternoon tea or a simple family treat.

A good carrot cake should be tender and well balanced, with natural sweetness from the carrots and a light spice that isn’t overpowering. The cream cheese topping adds a smooth, tangy finish, creating a cake that is both rich and satisfying without being too heavy.

Ingredients

For the Cake

• 175g light brown sugar
• 175ml sunflower oil
• 3 large eggs
• 200g grated carrots
• 100g raisins
• 75g walnuts, chopped
• 180g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 200g cream cheese
• 50g unsalted butter, softened
• 100g icing sugar
• 1 tsp vanilla extract

How to Make Delia Smith Carrot Cake Recipe

Prepare the Oven and Tin

Preheat the oven to 180°C (160°C fan) and line a 20cm round cake tin with baking parchment.

Mix the Wet Ingredients

In a large bowl, whisk together the light brown sugar and sunflower oil, then add the eggs one at a time, mixing well after each addition.

Add Carrots and Nuts

Fold in the grated carrots, raisins and chopped walnuts until evenly combined.

Add Dry Ingredients

Sift together the self-raising flour, bicarbonate of soda, cinnamon, nutmeg and salt, then gently fold into the mixture until just combined. Stir in the vanilla extract.

Bake the Cake

Pour the mixture into the prepared tin and bake for 35–40 minutes until lightly golden and a skewer comes out clean.

Cool the Cake

Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

Beat the cream cheese, butter, icing sugar and vanilla extract until smooth and creamy.

Finish and Serve

Spread the frosting over the cooled cake and, if desired, sprinkle with extra walnuts before serving.

Recipe Tips

• Use freshly grated carrots for the best texture — pre-grated carrots can be too dry.
• Ensure the oil is well mixed with the sugar to create a smooth base for the cake.
• Don’t skip the step of sifting the dry ingredients — it helps to aerate the flour and evenly distribute the spices.
• Check the cake from 35 minutes to avoid overbaking, which can dry it out.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• Use room temperature cream cheese for a smooth frosting — cold cream cheese can result in lumps.
• Adding the vanilla extract enhances the overall flavour of the cake and frosting.

Healthy Alternatives / Variations

• Add a handful of chopped pecans instead of walnuts for a different nutty flavour.
• Include a tablespoon of orange zest for a citrusy twist.
• Use mixed spice instead of just cinnamon and nutmeg for a more complex flavour.
• Add a handful of desiccated coconut for extra texture.
• Replace raisins with chopped dates for a richer sweetness.

Ingredient Substitutions

• Use wholemeal flour instead of self-raising for a nuttier texture.
• Substitute the sunflower oil with melted coconut oil for a subtle coconut flavour.
• Replace walnuts with almonds for a different nutty taste.
• Use sultanas instead of raisins for a milder sweetness.

How to Serve

Serve the Delia Smith Carrot Cake Recipe with a cup of tea or coffee for a delightful afternoon treat. The cream cheese frosting pairs beautifully with the spiced cake, creating a perfect balance of flavours.

Pairing Ideas

This carrot cake pairs wonderfully with a light Darjeeling tea or a robust espresso. For a more indulgent pairing, try it with a glass of dessert wine like a Muscat.

How to Store Leftovers

Fridge

Store the cake in the fridge in an airtight container for up to 5 days to keep the cream cheese frosting fresh.

Freezer

You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in cling film and foil before freezing.

Reheating

To refresh the cake, bring it to room temperature before serving.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 30g

FAQs

Can I make this carrot cake ahead of time?

Yes, you can bake the cake a day in advance and store it in the fridge. Frost it just before serving for the freshest taste.

Can I use a different type of oil?

Yes, you can use any neutral oil like vegetable or canola oil. Avoid oils with strong flavours like olive oil.

Why is my cake dense?

A dense cake can result from overmixing the batter or using too much flour. Be sure to fold the ingredients gently and measure accurately.

Can I omit the nuts?

Yes, you can omit the nuts if you prefer. The cake will still be delicious and moist without them.

Delia Smith Carrot Cake Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

8

people

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

520

kcal

1

hour 

A moist and spiced carrot cake with cream cheese frosting, perfect for any occasion.

Ingredients

• 175g light brown sugar

• 175ml sunflower oil

• 3 large eggs

• 200g grated carrots

• 100g raisins

• 75g walnuts, chopped

• 180g self-raising flour

• 1 tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp salt

• 1 tsp vanilla extract

• 200g cream cheese

• 50g unsalted butter, softened

• 100g icing sugar

• 1 tsp vanilla extract

Directions

• Preheat the oven to 180°C (160°C fan) and line a 20cm round cake tin with baking parchment.
• Whisk together the light brown sugar and sunflower oil, then add the eggs one at a time.
• Fold in the grated carrots, raisins, and chopped walnuts.
• Sift together the self-raising flour, bicarbonate of soda, ground cinnamon, ground nutmeg, and salt.
• Gradually fold the dry ingredients into the wet mixture without overmixing.
• Stir in the vanilla extract.
• Pour the batter into the prepared tin and bake for 35-40 minutes until lightly golden.
• Cool the cake in the tin for 10 minutes, then transfer to a wire rack.
• Beat the cream cheese, softened butter, icing sugar, and vanilla extract until smooth.
• Spread the cream cheese frosting over the cooled cake.
• Sprinkle extra chopped walnuts on top if desired.

Notes

• Use freshly grated carrots for the best texture — pre-grated carrots can be too dry.
• Ensure the oil is well mixed with the sugar to create a smooth base for the cake.
• Don’t skip the step of sifting the dry ingredients — it helps to aerate the flour and evenly distribute the spices.
• Check the cake from 35 minutes to avoid overbaking, which can dry it out.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• Use room temperature cream cheese for a smooth frosting — cold cream cheese can result in lumps.
• Adding the vanilla extract enhances the overall flavour of the cake and frosting.