Donna Hay Carrot Cake – warm spices and tangy frosting

Donna Hay Carrot Cake

Delight in every forkful of this classic carrot cake—moist, warmly spiced, and generously layered with tangy cream cheese frosting. Sweet carrots, crunchy nuts, and aromatic spices create a comforting bake perfect for any occasion.

By Donna Hay
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

---

Donna’s simple carrot cake achieves a Nutri-Score of C. While it offers fibre and nutrients from carrots and nuts, the sugar and cream cheese frosting keep it as a treat best enjoyed in moderation.

---

---

Ingredients

For the carrot cake

• 125ml grapeseed oil or vegetable oil
• 2 eggs
• 300g firmly packed brown sugar
• 2 teaspoons vanilla extract
• 300g firmly packed grated carrot (about 3 carrots)
• 260g plain (all-purpose) flour
• 2½ teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 125g plain thick yoghurt
• 100g walnuts or pecans, roughly chopped

For the cream cheese frosting

• 500g cream cheese, chopped and softened
• 110g pure icing (confectioner’s) sugar, sifted
• 60ml lemon juice
• 1 teaspoon vanilla extract

---

Method

1. Prepare your tins and oven

   Preheat the oven to 160°C (325°F). Lightly grease and line the base and sides of two 20cm round cake tins with non-stick baking paper.

2. Mix the wet ingredients

   Place the oil, eggs, brown sugar, and vanilla in the bowl of an electric mixer. Whisk on high speed for 8 minutes until well combined and thick. Stir in the grated carrot.

3. Combine the dry ingredients and finish the batter

   Sift the flour, baking powder, cinnamon, and ginger over the wet mixture using a sifter. Add the nutmeg, yoghurt, and chopped nuts. Stir until just combined.

4. Bake the cakes

   Divide the batter evenly between the prepared tins. Bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.

5. Prepare the cream cheese frosting

   While the cakes cool, place the cream cheese, icing sugar, lemon juice, and vanilla in the bowl of an electric mixer. Whisk until smooth and creamy.

6. Assemble and serve

   Place one cake on a cake stand or serving plate. Spread with half the cream cheese frosting. Top with the remaining cake and cover with the rest of the frosting. Serve and enjoy.

Additional Notes

• For best results, use freshly grated carrot and full-fat yoghurt for a moist, flavourful crumb.

---

What can you serve with Donna Hay Carrot Cake

1. Fresh berries – Their tartness and vibrant colour balance the cake’s sweetness.
2. Toasted walnuts or pecans – Add extra crunch and nutty flavour.
3. Lemon sorbet – A refreshing, palate-cleansing side.
4. Clotted cream – For those who love even more creamy indulgence.

---

Nutri-score Health Check

This carrot cake with cream cheese frosting is rated Nutri-Score C, reflecting a moderate balance between nutrients and sugars.
Positive Factors

• Carrots – Provide fibre, natural sweetness, and vitamin A.
• Walnuts or pecans – Add healthy fats and protein.
• Yoghurt – Contributes calcium and probiotics.

Negative Factors

• Brown sugar – High sugar content in the cake base.
• Cream cheese frosting – Increases fat and sugar levels.

The Nutri-Score is automatically calculated from the recipe ingredients and is intended as a guide only. Enjoy this basic carrot cake as part of a balanced, varied diet.

Discover the definitive definitive carrot cake recipe in our complete guide to World Carrot Cakes.