James Martin Carrot Cake

This James Martin carrot cake is a beautifully moist, lightly spiced bake with a soft crumb and a rich cream cheese topping. Packed with freshly grated carrots and a gentle warmth from cinnamon, it strikes a perfect balance between sweet and comforting. It is a straightforward recipe, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the Cake

250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
½ tsp ground nutmeg
200g light brown sugar
4 large eggs
200ml vegetable oil
300g carrots, peeled and finely grated
100g walnuts, chopped (optional)
1 tsp vanilla extract

For the Cream Cheese Frosting

200g full-fat cream cheese
100g unsalted butter, softened
300g icing sugar
1 tsp vanilla extract

How to Make James Martin Carrot Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg. Stir in the sugar.
Combine the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and well combined.
Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the grated carrots and walnuts.
Bake the cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 30–35 minutes until golden and a skewer inserted into the centre comes out clean.
Cool completely: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool fully.
Prepare the frosting: Beat the butter until soft, then add the cream cheese, icing sugar, and vanilla. Mix until smooth and creamy.
Assemble the cake: Spread half the frosting over one cake layer, place the second layer on top, and cover with the remaining frosting.

Tips

Why is my carrot cake dense?

This can happen if the batter is overmixed. Stir gently and stop once everything is just combined.

How do I keep the cake moist?

Use fresh carrots and do not overbake. The oil in the recipe helps retain moisture.

Can I make it without nuts?

Yes, simply leave them out. The cake will still be soft and full of flavour.

Why is my frosting runny?

Make sure the butter is soft, not melted, and chill the frosting slightly if needed before spreading.

Serving Suggestions

Serve with a cup of tea or coffee
Add a sprinkle of chopped walnuts on top
Pair with fresh orange slices for a bright contrast
Enjoy as a celebration cake or afternoon treat

Storage

At Room Temperature

Keep in an airtight container for up to 2 days in a cool place.

In the Refrigerator

Store for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze the unfrosted cake layers for up to 3 months. Wrap well and thaw before decorating.

Nutrition

Calories: 420 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 25g
Saturated Fat: 9g
Sodium: 260mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, you can pour the mixture into a loaf tin and bake for a little longer. Check with a skewer to ensure it is fully cooked.

Can I make carrot cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered. Add the frosting just before serving for best results.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture and moisture of the cake.

What can I use instead of cream cheese frosting?

You can use a simple buttercream or a light dusting of icing sugar if you prefer a less rich topping.