Easy Carrot Cake Recipe

August 15, 2016

Delicious Light Carrot cake recipe

I have loved baking since I was a little girl. I was always in the kitchen with my Mum and Nene’s (Grandmother’s) cooking and baking up lots of Turkish foods and sweet pastries, cakes and all sorts. I find baking so therapeutic and sometimes I use it as a way of self-care and mindfulness when I need a pick me up. One day I would love my little babies to enjoy cooking and baking with me. Melis is already showing signs that she likes being in the kitchen with me as she asks me all the time if we can bake cakes and sweet treats together.

My all time favourite bake is a carrot cake! It honestly is just such a satisfying comfort cake that is full of flavour and the smell just reminds me of happy times. This is my go to carrot cake recipe which I spent time to perfect, it is so simple to make and perfect for a simple and tasty cake for all the family and any occasion.

A Simple Carrot Cake

A light and delicious Carrot Cake for all occasions.

Course Dessert
Cuisine European
Keyword Carrot Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 155 ml Organic Coconut Oil extra virgin
  • 230 g Self-Raising Flour
  • 1 tsp Baking Soda/Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 230 g Castor Sugar
  • 1 zest Orange
  • 3 Eggs beaten
  • 50 g Crushed Walnuts
  • 260 g Carrots peeled and grated


  1. Preheat Fan Oven to 160 degrees

  2. Grease and line with parchment paper a 7 or 8 inch deep springform cake time  

  3. In a medium sized bowl sieve the flour, baking powder and spices together and set aside

  4. In a large bowl add the sugar, zest, nuts and carrot and add to the flour mix and combine well

  5. In a separate bowl mix the eggs and the oil together and slowly add to the rest of the mixture and combine well to create your cake mix

  6. Pour into the prepared cake tin and bake for 45-50 minutes (until a skewer comes out clean)

  7. When cooked remove from the oven and leave for 10 minutes before transfer the sponge to a cooling rack to cool completely

  8. Once cooled you can top with your choice of frosting, a classic vanilla buttercream works well with crushed pistachios to top (like pictured) 

  9. Store in an airtight container for up to 3 days at room temperature

Do let me know what you think and if you give it a go don’t forget to tag me on Instagram on my food account @pinarcooks

For a Gluten Free version of my simple carrot cake, check out my recipe here.

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Pinar Rawlins

UK beauty and lifestyle blogger

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