There are seemingly endless carrot cake recipes out there, all claiming to be the best—the easiest, the moistest or the most flavourful. So I know adding another one to the pile is unlikely to reinvent the wheel. I’m not trying to compete with every carrot cake on the internet, rather I’m sharing the one that, after years of baking, I still think is worth making.

This isn’t even my original recipe. I borrowed it many years ago from a cookbook that has long since disappeared from my shelves. When I was young—just old enough to reach the kitchen bench—my grandmother gave me a sailing cookbook. She wasn’t particularly fond of sailing herself, but she came along anyway because it was what our family did together. Hidden amongst recipes, supposedly designed for sailing life, was this carrot cake.

It might seem like an unusual place to find a cake recipe, but in hindsight it makes perfect sense. Before the cream cheese frosting goes on, this cake keeps beautifully for several days at room temperature without drying out. The generous amount of grated carrot, along with applesauce and vegetable oil instead of butter, gives it a wonderfully tender crumb that stays moist far longer than many butter-based cakes. Whether that was intentional or not, it makes it just as practical for road trips, camping weekends and ocean races as it is for birthdays or any other excuse you need to have carrot cake.

Over the years I’ve only made one real change. I’ve increased the cinnamon and nutmeg because I like those warm spices to be front and centre rather than hiding in the background. If you prefer a milder spice profile, simply reduce them a little or amp them up more if they speak louder to you than me.

The recipe is also forgiving enough to make your own. Fold through walnuts, pecans, raisins or your favourite dried fruit, or leave them all out if you prefer a classic, uncomplicated carrot cake. And while some people might consider carrot cake without cream cheese frosting sacrilege, I’ll happily defend the unfrosted version. It travels better, keeps longer and, for anyone avoiding dairy, is every bit as enjoyable on its own.

Recipes only earn a permanent place in my kitchen if they continue to deliver year after year. This one has never let me down. It’s the cake friends and crew ask me to bring, the one people come back for seconds (and usually thirds), and the recipe I’ve been asked to share more times than I can count. If you already have a favourite carrot cake, I completely understand—but I recommend give this one a chance. It’s been a staple friend to me for many decades for a reason.

Worth making?

Yes – because this is the sort of carrot cake people ask you to make again before they’ve even finished their first slice.
Yes – if you like your carrot cake properly spiced, incredibly moist and just sweet enough without being over the top.
Yes – because it keeps beautifully for days, making it perfect for entertaining, lunchboxes or taking away on any adventure.
Skip it – if you can’t purchase applesauce, don’t want to make it or only have access to the super sweet varitey.
Skip it – if you don’t relish in the smell and taste of cinnamon and nutmeg – the carrot is the compliment, not the hero.

Ingredients

300 grams plain flour
1 tsp salt
1.5 tsp nutmeg
1.5 tsp cinnamon
1.5 tsp baking soda
2 tsp baking powder
125 ml vegetable oil
400 grams caster sugar
230 grams grated carrot
250 grams unsweetened applesauce

Cream Cheese Frosting

350 grams cream cheese (room temperature)
1/2 tsp vanilla extract
30 grams icing sugar sifted
pinch sea salt

Instructions

Preheat the oven to 180°C (160°C fan-forced). Line a 23 cm square cake tin with baking paper, leaving an overhang on two sides to make the cake easier to lift out.
In a large bowl, whisk together the vegetable oil, sugar and applesauce until well combined. Add the eggs, one at a time, whisking well after each addition.
In a separate bowl, whisk together the dry ingredients and gently fold together into wet ingredients until almost combined.
Fold through the grated carrot until evenly distributed through the batter.
Pour the batter into the prepared tin and smooth the top. Bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.
Leave the cake to cool in the tin for 15 minutes, then lift it onto a wire rack using the baking paper and allow it to cool completely before frosting.

Cream Cheese Frosting

In a stand mixer or using a hand held mixer, whip cream cheese until soft and fluffy
Add icing sugar and vanilla, mix until well combined. Frost cake and serve.

Make it your own way

Stir through 100–150 g chopped walnuts or pecans for extra crunch.
Add or swap the nuts with raisins, sultanas or dried cranberries if that’s your preferred carrot cake.
Add the finely grated zest of one orange to the batter or frosting for a fresh citrus lift.
Leave the cream cheese frosting off altogether for a cake that travels well, keeps longer and is naturally dairy-free.
Bake the batter as 24 cupcakes instead of a cake, reducing the baking time to around 20 minutes.