Carrot cake recipe BBC refers to a classic British style cake made using grated carrots, warm spices, oil, and cream cheese frosting. The flavor is rich, moist, and gently sweet, making it deeply delicious for many home bakers.
This Carrot cake recipe BBC is commonly prepared after watching BBC cooking programs or reading the BBC Food website. Inspiration often comes during afternoon baking time or weekends.
Now I will explain how to make Carrot cake recipe BBC using clear steps, simple ingredients, and careful baking for consistent results at home kitchens worldwide enjoyed by families and friends
Old Fashioned Carrot Cake Recipe BBC
Carrot cake recipe BBC has a rich, comforting taste that feels old fashioned and familiar. The sponge is soft and moist, filled with natural sweetness from grated carrots and deep notes from brown sugar.
Warm spices give a gentle background flavor without overpowering the cake. Walnuts add a light crunch, while raisins bring small bursts of sweetness. The cream cheese topping is smooth, slightly tangy, and balances the sweetness of the cake.
Overall, this Carrot cake recipe BBC tastes hearty, homemade, and satisfying, reminding many people of traditional baking enjoyed in classic British kitchens and family homes
How To Prepare Carrot Cake Recipe BBC?
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Course: Dessert
Cuisine: British
Yield: about 12 slices
Kitchen Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Fine grater
- Chopping board and knife
- 20–22 cm round cake tin
- Baking paper
- Cooling rack
Ingredients
For the Carrot Cake
- 265 g self-raising flour
- 4 large eggs
- 335 g light muscovado sugar
- 230 ml vegetable oil (plus extra for greasing)
- 100 g sultanas or raisins
- 265 g carrots, finely grated
- 100 g natural yogurt
- 2½ tsp ground cinnamon
- ¼ whole nutmeg, finely grated
- 100 g walnuts, roughly chopped
- 1½ tsp vanilla extract
For the Cream Cheese Frosting
- 250 g full-fat cream cheese, at room temperature
- 150 g unsalted butter, softened
- 3 tbsp caster sugar
Instructions
1. Start by getting everything ready. Heat the oven to 180°C (160°C if using a fan oven). Take a round cake tin, lightly grease it with oil, and line the base with baking paper so the cake doesn’t stick.
2. Crack the eggs into a large bowl and add the sugar. Whisk them together until they are well mixed. Slowly pour in the vegetable oil while whisking, and keep going until the mixture looks smooth and slightly glossy.
3. Next, add the yogurt and vanilla extract. Tip in the grated carrots and the sultanas or raisins. Stir gently so everything is evenly mixed, but don’t beat it too hard.
4. In another bowl, mix together the flour, cinnamon, and grated nutmeg. Add this dry mixture to the wet ingredients and fold it in carefully, just until combined. Try not to overmix, as this can make the cake heavy.
5. Fold in the chopped walnuts. At this stage, the batter should be thick but still easy to pour.
6. Pour the batter into the prepared cake tin and smooth the top. Place it in the oven and bake for about 50 to 55 minutes. The cake is ready when a skewer pushed into the centre comes out clean.
7. Once baked, remove the tin from the oven and let the cake rest in it for about 10 minutes. Then turn it out onto a cooling rack and leave it to cool completely before adding the frosting.
8. To make the frosting, beat the butter and caster sugar together until light and creamy. Add the cream cheese and mix gently until smooth. Once the cake has fully cooled, spread the frosting evenly over the top.
Notes: Make sure the cake is completely cool before frosting, or the topping may melt. The cake can be stored in the fridge for up to 3 days due to the cream cheese frosting. Walnuts can be replaced with pecans if preferred.
Nutrition Facts Of Carrot Cake Recipe BBC
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 45g |
| Sugars | 32g |
| Fat | 24g |
| Saturated Fat | 9g |
| Protein | 6g |
| Salt | 0.5g |
Why This Recipe Is A Must-Try?
This Carrot cake recipe BBC is a must-try because it delivers consistent results using simple, familiar ingredients. The oil-based sponge stays moist for days, while carrots add natural sweetness and softness.
Gentle spices create depth without overpowering the cake, and walnuts provide a pleasing texture. The cream cheese topping balances sweetness with a mild tang, making every bite enjoyable.
The method is clear and reliable, suitable for home bakers of all skill levels. This cake works well for sharing, storing, and serving, making it a dependable choice for traditional home baking and family treats.
Why My Recipe Works
My Carrot cake recipe BBC works because the balance of wet and dry ingredients creates a moist, tender sponge that holds together well.
Grated carrots naturally add sweetness and moisture, while oil prevents the cake from drying out. The combination of cinnamon, nutmeg, and brown sugar gives gentle, even flavor throughout.
Adding walnuts and raisins enhances texture and taste without making it heavy. The cream cheese frosting complements the sponge with smoothness and slight tang, tying the flavors together.
Clear steps and measured ingredients ensure consistent results, making this Carrot cake recipe BBC reliable for every baking attempt.
Serving Suggestions
Serve the Carrot cake recipe BBC sliced with a generous layer of cream cheese frosting on top. It pairs well with a cup of tea or coffee for a cozy afternoon treat.
For extra presentation, sprinkle chopped walnuts or a light dusting of cinnamon over the frosting. Fresh fruit, such as orange segments or berries, can be served on the side to add brightness.
Small slices can be plated for dessert after meals, or larger slices can be wrapped individually for packed snacks. The cake can also be lightly warmed before serving for a soft, comforting experience.
When To Serve
Serve Carrot cake recipe BBC after it has fully cooled and the cream cheese frosting is set. It works well as an afternoon tea treat, a dessert after lunch or dinner, or during special occasions like birthdays and family gatherings.
The cake can also be served at brunch or shared during coffee breaks. For the best taste and texture, serve within a day or two of baking, or slightly chilled if stored in the refrigerator.
Small slices are ideal for casual snacking, while larger pieces make a satisfying dessert for celebrations.
Nutritional Benefits
Carrot cake recipe BBC provides several nutritional benefits thanks to its ingredients. Grated carrots are rich in beta-carotene, which supports eye health and the immune system.
Walnuts offer healthy fats, protein, and omega-3 fatty acids that promote heart health. Eggs and yogurt add protein and calcium, helping maintain strong bones.
The raisins or sultanas contribute natural sugars and small amounts of fiber, while the use of spices like cinnamon may support digestion and blood sugar regulation.
Although the Carrot cake recipe BBC contains sugar and fat, enjoying it in moderation provides energy and valuable nutrients from real, wholesome ingredients.
Top Baking Tips
➢ Always bring ingredients like eggs, butter, and yogurt to room temperature. This helps them combine smoothly, creating a consistent, soft batter.
➢ Grate carrots evenly and finely. Small, uniform pieces release moisture evenly, keeping the cake tender and preventing dry spots.
➢ Mix the wet and dry ingredients gently. Over mixing can make the cake dense, so stir just until combined for a light texture.
➢ Toast nuts lightly before adding them. This enhances their flavor and adds a subtle crunch.
➢ Test for doneness with a skewer or toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready.
➢ Cool the cake completely on a wire rack before frosting. This prevents the frosting from melting and sliding off, keeping it neat and smooth.
Additions For Make More Delicious Ideas
➤ Pineapple – Adding finely chopped or crushed pineapple makes the cake extra moist and naturally sweet. It blends with the carrots and spices, giving the cake a subtle fruity freshness that keeps each slice soft.
➤ Coconut – Desiccated coconut adds a delicate chewiness and a light tropical flavor. It pairs well with the warm spices and nuts, giving the cake more depth and texture.
➤ Orange zest – Grated orange zest brightens the overall flavor with a fresh, citrusy note. It enhances the sweetness and complements cinnamon and nutmeg perfectly.
➤ Crystallized ginger – Small pieces of crystallized ginger add a gentle warmth and slight spice. It gives the cake a sophisticated edge and contrasts nicely with the creamy frosting.
➤ Chocolate chips – Mixing in dark or milk chocolate chips creates pockets of melty sweetness. This adds richness and makes the cake more indulgent without overpowering the carrot and spice flavors.
Cake Storage
Carrot cake recipe BBC should be stored carefully to keep it moist and fresh. Once the cake has completely cooled, cover it with a cake dome or wrap it tightly in cling film.
It can be stored at room temperature for up to two days in a cool, dry place. For longer storage, keep it in the refrigerator for up to five days, especially if it has cream cheese frosting.
Before serving, allow refrigerated cake to come to room temperature for the best texture and flavor. Individual slices can also be wrapped and frozen for up to one month.
FAQs About The Carrot Cake Recipe BBC
What ingredients are used in the BBC carrot cake?
BBC carrot cake recipes usually include carrots, eggs, oil, flour, sugar, and spices like cinnamon, and often nuts, raisins or sultanas. Many versions also have cream cheese or mascarpone icing.
Do BBC recipes include icing for carrot cake?
Yes, most BBC Food carrot cake recipes include a icing stage, often with cream cheese or mascarpone.
Can I make the carrot cake dairy‑free or vegetarian?
Many BBC carrot cake recipes are vegetarian, and some can be adapted to be dairy‑free by choosing vegan substitutes.
What type of sugar is recommended?
Light muscovado or light brown sugar is commonly used in BBC carrot cake recipes for richer sweetness, but caster sugar can work too.
Can I freeze a BBC carrot cake?
Some BBC Good Food carrot cake versions can be frozen once cooled, then iced on the day of serving.
Conclusion
This Carrot cake recipe BBC turned out wonderfully, and my guests absolutely loved it. The cake was moist, flavorful, and perfectly spiced, with the cream cheese frosting adding a smooth, tangy finish.
Seeing everyone enjoy each slice made me very happy and proud of my baking. The process was easy to follow, and the results were impressive, giving me confidence for future bakes.
I hope to make this Carrot cake recipe BBC again for family and friends, knowing it will bring smiles and compliments every time.
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Carrot Cake Recipe BBC
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Fine grater
- Chopping board and knife
- 20–22 cm round cake tin
- Baking paper
- Cooling rack
Ingredients Â
For the Carrot Cake
- 265 g self-raising flour
- 4 large eggs
- 335 g light muscovado sugar
- 230 ml vegetable oil plus extra for greasing
- 100 g sultanas or raisins
- 265 g carrots finely grated
- 100 g natural yogurt
- 2½ tsp ground cinnamon
- ¼ whole nutmeg finely grated
- 100 g walnuts roughly chopped
- 1½ tsp vanilla extract
For the Cream Cheese Frosting
- 250 g full-fat cream cheese at room temperature
- 150 g unsalted butter softened
- 3 tbsp caster sugar
InstructionsÂ
- Start by getting everything ready. Heat the oven to 180°C (160°C if using a fan oven). Take a round cake tin, lightly grease it with oil, and line the base with baking paper so the cake doesn’t stick.
- Crack the eggs into a large bowl and add the sugar. Whisk them together until they are well mixed. Slowly pour in the vegetable oil while whisking, and keep going until the mixture looks smooth and slightly glossy.
- Next, add the yogurt and vanilla extract. Tip in the grated carrots and the sultanas or raisins. Stir gently so everything is evenly mixed, but don’t beat it too hard.
- In another bowl, mix together the flour, cinnamon, and grated nutmeg. Add this dry mixture to the wet ingredients and fold it in carefully, just until combined. Try not to overmix, as this can make the cake heavy.
- Fold in the chopped walnuts. At this stage, the batter should be thick but still easy to pour.
- Pour the batter into the prepared cake tin and smooth the top. Place it in the oven and bake for about 50 to 55 minutes. The cake is ready when a skewer pushed into the centre comes out clean.
- Once baked, remove the tin from the oven and let the cake rest in it for about 10 minutes. Then turn it out onto a cooling rack and leave it to cool completely before adding the frosting.
- To make the frosting, beat the butter and caster sugar together until light and creamy. Add the cream cheese and mix gently until smooth. Once the cake has fully cooled, spread the frosting evenly over the top.