Amelia Grace Carrot cake has a reputation for being wonderfully moist, and this recipe leans right into that, using enough grated carrot and oil to guarantee a cake that stays soft and tender for days rather than drying out quickly.
This is a properly classic version, warmly spiced with cinnamon and topped with a generous layer of tangy cream cheese frosting that cuts through the sweetness beautifully.
It’s one of those cakes that always goes down well, whatever the occasion.
Why Oil Rather Than Butter Gives You a Moister Cake
Most classic sponges rely on creamed butter for their texture, but carrot cake traditionally uses oil instead, and that swap makes a genuine difference to how the finished cake behaves.
Oil stays liquid at room temperature, unlike butter, which means a cake made with oil retains more moisture over several days rather than firming up and drying out the way a butter-based sponge can.
This is exactly why carrot cake has such a reputation for staying moist — it’s not just the grated carrot doing the work, though that certainly helps, but the oil itself keeping the crumb soft for longer.
Ingredients for Delia Smith Carrot Cake
Cake:
- 250ml vegetable oil
- 200g soft light brown sugar
- 3 large eggs
- 250g self-raising flour
- 1½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- A pinch of salt
- 250g carrots, coarsely grated
- 75g walnuts, roughly chopped (optional)
Cream Cheese Frosting:
- 200g full-fat cream cheese, room temperature
- 100g unsalted butter, softened
- 300g icing sugar, sifted
- 1 tsp vanilla extract
How to Make Delia Smith Carrot Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Grease and line two 20cm round cake tins.
Step 2 — Combine the Wet Ingredients
Whisk together the oil, brown sugar and eggs until well combined and slightly thickened.
Step 3 — Add the Dry Ingredients
Sift in the flour, bicarbonate of soda, cinnamon and salt. Fold gently until just combined.
Step 4 — Fold in the Carrot and Walnuts
Fold in the grated carrot and chopped walnuts, if using, until evenly distributed.
Step 5 — Bake
Divide the batter equally between the two tins. Bake for 30–35 minutes, until well risen and a skewer inserted into the centre comes out clean.
Step 6 — Cool Completely
Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 7 — Make the Frosting
Beat the softened butter alone for 2–3 minutes until pale, then add the cream cheese, icing sugar and vanilla extract. Beat until smooth and spreadable, taking care not to overbeat.
Step 8 — Assemble
Place one sponge on your serving plate, spread with half the frosting, then top with the second sponge and spread the remaining frosting over the top.
My Top Tips for the Best Delia Smith Carrot Cake
Grate the carrots coarsely, not finely. Finely grated carrot can release too much moisture into the batter and lose some of its texture, whereas coarser shreds hold up better through baking.
Use full-fat cream cheese for the frosting. Low-fat versions have too much water content and won’t hold their shape properly once spread.
Don’t squeeze the moisture out of the grated carrot. Unlike courgette, carrot’s moisture is exactly what keeps this cake moist, so leave it as it is once grated.
Cool the sponges completely before frosting. Warm sponge will melt the frosting and make it slide right off.
Stop beating the frosting the moment it’s smooth. Overbeating cream cheese frosting can make it too soft and difficult to spread neatly.
Serving Suggestions
Serve in generous slices with a cup of tea or coffee. A scattering of chopped walnuts over the top, or a light dusting of cinnamon, adds a lovely finishing touch if you’d like to dress it up further.
How to Store Delia Smith Carrot Cake
In the fridge: Because of the cream cheese frosting, store in an airtight container in the fridge for up to 4 days. Bring to room temperature for about 30 minutes before serving.
At room temperature: Fine for a few hours in a cool kitchen, but refrigerate for longer storage due to the frosting.
In the freezer: Freeze the unfrosted sponge layers, wrapped well, for up to 3 months. Make the frosting fresh once defrosted.
Delia Smith Carrot Cake Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Grease and line two 20cm tins.
- Whisk together oil, sugar and eggs.
- Sift in flour, bicarbonate of soda, cinnamon and salt. Fold until just combined.
- Fold in grated carrot and walnuts, if using.
- Divide between tins and bake for 30–35 minutes until a skewer comes out clean.
- Cool completely on a wire rack.
- Beat butter alone, then add cream cheese, icing sugar and vanilla for the frosting.
- Sandwich and top the cooled sponges with the frosting.
Notes
Frequently Asked Questions About Delia Smith Carrot Cake
Why is my carrot cake dense rather than light?
This usually means the batter was overmixed once the flour was added, or too much carrot was used relative to the flour. Fold gently and measure the carrot accurately.
Can I leave out the walnuts?
Yes, the cake is equally delicious without them, and it’s suitable for anyone with a nut allergy if you do leave them out.
Why did my frosting turn out runny?
This is usually down to overbeating, or the butter and cream cheese not being properly softened first. Beat just until smooth, and make sure both are at room temperature before you start.
Can I add other ingredients to the batter?
Yes, a handful of raisins, crushed pineapple (well drained), or a little orange zest are all lovely traditional additions to carrot cake.
