There are some bakes that feel like a warm hug, and a slice of well-made carrot cake is definitely one of them. For years, I chased the perfect recipe – one that was moist without being oily, and sweet without being cloying. Then, I had a little kitchen revelation involving a tin of sweetened condensed milk left over from another recipe. I stumbled upon this combination almost by accident, and it has been a fixture in my baking repertoire ever since.

This isn’t just any carrot cake recipe. The addition of condensed milk is the secret to an unbelievably moist and tender crumb with a subtle, caramel-like sweetness that deepens the flavour of the spices. It creates a texture that is dense yet soft, a truly satisfying bite that sets it apart from other recipes. The cake itself is gently spiced with cinnamon, nutmeg, and ginger, packed with finely grated carrots, and studded with toasted walnuts for a lovely crunch. Topped with a classic, tangy cream cheese frosting, it’s a bake that always gets compliments.

It works wonderfully for a weekend project when you want the house to fill with the scent of warm spices. It’s also substantial enough to be the centrepiece for an afternoon tea with friends or a family get-together. If you’re looking for a reliable and truly memorable cake, this Carrot Cake With Condensed Milk is the one to try. It’s a delightful change from the everyday, much like my popular Cream Filled Donuts Treat.

Recipe Overview

This recipe transforms a classic carrot cake by using sweetened condensed milk, which guarantees an incredibly moist texture and a delicate caramel undertone. The process is straightforward, involving a simple wet-into-dry batter method. I’ve tested this many times, and I find that letting the batter rest for 10 minutes before baking allows the flour to hydrate properly, resulting in an even better crumb.

• Prep Time: 25 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 10 minutes (plus cooling time)
• Servings: 12 slices
• Difficulty: Medium

Why You’ll Love This Carrot Cake With Condensed Milk

• Unbelievably Moist Texture: The sweetened condensed milk is the star here, creating a tender, fine crumb that stays moist for days. It’s a texture you can’t achieve with just oil or butter.
• Subtle, Complex Flavour: Beyond the sweetness, the condensed milk adds a lovely, light toffee note that pairs beautifully with the warm spices and earthy carrots.
• Straightforward to Make: The batter comes together in about 25 minutes. There are no complicated steps, just simple mixing and folding, making it a very approachable bake.
• Ideal for Gatherings: This cake works beautifully for Easter celebrations, spring birthdays, or as a delightful follow-up to a hearty meal like my Flavorful Chicken Tikka Masala Recipe.
• Family Tested: My son, who usually claims he doesn’t like carrot cake, asks for this specific version. The richer, less “vegetable-y” flavour won him over completely!

Carrot Cake With Condensed Milk

⏱️ 20 min prep  •  🍳 45 min cook  •  👥 12 servings

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Ingredients You’ll Need

For this condensed milk cake, the quality of your ingredients makes a difference. I always use full-fat cream cheese for the frosting – the low-fat versions can result in a runny consistency. For the condensed milk itself, a trusted brand like Nestlé Carnation gives consistent, reliable results every time.

• For the Carrot Cake:
• 260g plain flour
• 1 ½ tsp bicarbonate of soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 150g light brown soft sugar
• 3 large free-range eggs, at room temperature
• 180ml sunflower or vegetable oil
• 200g sweetened condensed milk
• 1 tsp vanilla extract
• 300g carrots, peeled and finely grated (about 3 medium carrots)
• 100g walnuts or pecans, toasted and roughly chopped
• For the Cream Cheese Frosting:
• 200g full-fat cream cheese, at room temperature
• 100g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tsp vanilla extract
• 1 tsp lemon juice (optional, but adds a lovely tang)

Kira’s Tip: Toasting the walnuts is a small step that makes a huge difference. It brings out their natural oils and deepens their flavour, adding a fantastic nutty crunch that contrasts with the soft cake.

How to Make Carrot Cake With Condensed Milk

The process for this cake is all about gentle mixing. We want to combine the ingredients thoroughly without overworking the batter, which is the key to a tender final product. Follow these steps carefully for a perfect result.

1. Prepare Your Tin: Preheat your oven to 180°C (160°C fan). Grease and line the base of a 23cm (9-inch) round springform cake tin with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. This ensures the spices are evenly distributed.
3. Mix the Wet Ingredients: In a separate, larger bowl, use an electric mixer or a stand mixer to beat the light brown soft sugar and eggs together for about 2-3 minutes until the mixture is pale and slightly thickened.
4. Add Liquids: With the mixer on low speed, slowly stream in the oil until just combined. Then, add the sweetened condensed milk and vanilla extract, mixing until the batter is smooth. Don’t overmix at this stage.
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture in two or three additions, using a spatula. Stop mixing as soon as you no longer see streaks of flour.
6. Fold in Carrots and Nuts: Add the finely grated carrots and toasted walnuts. I find that folding these in by hand with a spatula is best. This prevents overmixing and ensures they are evenly incorporated without being crushed.
7. Bake the Cake: Pour the batter into your prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
8. Cool Completely: Let the cake cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. It is crucial that the cake is 100% cool before you attempt to frost it.
9. Make the Frosting: While the cake cools, beat the softened butter and room temperature cream cheese together until smooth and creamy. Gradually add the sifted icing sugar, beating on low speed until combined, then increase the speed and beat until light and fluffy. Stir in the vanilla and lemon juice.
10. Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can create swoops and swirls with the back of a spoon for a rustic look. Slice and serve.

Tips From My Kitchen

• The Importance of Room Temperature: I used to struggle with curdled-looking batters until I got serious about this. Having your eggs and dairy at room temperature is essential for a smooth, emulsified batter and a lump-free frosting. The science behind why room temperature ingredients matter is fascinating and makes a real difference.
• The Grating Technique: I learned that using the fine side of a box grater for the carrots is the secret. It creates delicate shreds that melt into the cake, providing moisture and flavour without large, stringy bits. A food processor often creates chunks that are too coarse.
• Make-Ahead Method: This is a great cake to prepare in advance. You can bake the cake layer, let it cool completely, then wrap it tightly in two layers of cling film. It will stay fresh at room temperature for up to two days before you need to frost and serve it.
• Storage Savvy: Once frosted, the cake must be stored in the fridge due to the cream cheese. Keep it in an airtight container for up to 4 days. For the best flavour and texture, remove it from the fridge about 30 minutes before serving.

Equipment You’ll Need

• Stand mixer or a large bowl with an electric hand mixer
• 23cm (9-inch) round springform cake tin
• Parchment paper
• Wire cooling rack
• Spatula
• Box grater

Common Mistakes to Avoid

• Overmixing the Batter: As soon as you add the flour, you start developing gluten. Overmixing will create a tough, rubbery cake instead of a tender one. Fold gently and stop as soon as the ingredients are combined.
• Using Cold Cream Cheese: If your cream cheese is cold, your frosting will be lumpy, no matter how much you beat it. Let it sit on the counter for at least an hour to soften properly.
• Frosting a Warm Cake: This is a recipe for disaster! Even a slightly warm cake will melt the cream cheese frosting, creating a greasy, sliding mess. Be patient and wait for it to cool completely.

What to Serve With Carrot Cake With Condensed Milk

This cake is a magnificent treat all on its own, but a simple accompaniment can elevate it further. It’s an ideal bake for serving at larger events, perhaps alongside a substantial side like a Big Batch Pasta Salad For Crowds if you’re planning a full spread.

• A Pot of Tea: A classic cup of English Breakfast or Earl Grey tea provides a perfect, slightly bitter contrast to the cake’s sweetness.
• A Good Coffee: A freshly brewed flat white or a simple Americano complements the warm spices in the cake beautifully.
• A Dollop of Cream: For extra indulgence, a spoonful of clotted cream or a simple, unsweetened whipped cream adds another layer of richness.

Frequently Asked Questions

Can I make this carrot cake ahead of time?

Absolutely. I often bake the cake layer a day in advance. Once it’s completely cool, I wrap it very well in cling film and leave it at room temperature. I then make the frosting and assemble it on the day I plan to serve it. The unfrosted cake also freezes beautifully for up to 3 months.

Why did my cake sink in the middle?

This is a common baking issue! It’s usually caused by one of two things: opening the oven door too early, which causes a sudden drop in temperature, or underbaking. Make sure a skewer inserted into the very centre comes out completely clean before removing the cake from the oven.

How do I store leftovers?

Because of the cream cheese frosting, leftovers must be stored in the refrigerator. Place the cake in an airtight container or cover it with a cake dome. It will keep well for up to 4 days. I recommend letting a slice sit at room temperature for about 20-30 minutes before eating for the best texture.

Can I add other things to the batter, like raisins or pineapple?

Yes, this recipe is quite adaptable. You could add about 80g of sultanas or raisins along with the carrots and walnuts. If adding tinned, crushed pineapple, make sure you drain it extremely well to avoid adding too much extra moisture to the batter, which could make it heavy.

Can I make this recipe in a different-sized tin?

You can! For cupcakes, fill the liners two-thirds full and bake for 20-25 minutes. If using a 20cm (8-inch) square tin, the baking time will be similar, around 40-45 minutes. Always test for doneness with a skewer as oven temperatures can vary.

Carrot Cake With Condensed Milk

A uniquely moist and tender carrot cake, enriched with sweetened condensed milk for a rich flavour and topped with a classic tangy cream cheese frosting.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 610

Ingredients Method Notes

Ingredients

  

For the Carrot Cake

• 260 g plain flour
• 1 ½ tsp bicarbonate of soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 150 g light brown soft sugar
• 3 large free-range eggs at room temperature
• 180 ml sunflower or vegetable oil
• 200 g sweetened condensed milk
• 1 tsp vanilla extract
• 300 g carrots peeled and finely grated (about 3 medium carrots)
• 100 g walnuts or pecans toasted and roughly chopped

For the Cream Cheese Frosting

• 200 g full-fat cream cheese at room temperature
• 100 g unsalted butter softened
• 300 g icing sugar sifted
• 1 tsp lemon juice optional, but adds a lovely tang

Method

 

1. Prepare Your Tin: Preheat your oven to 180°C (160°C fan). Grease and line the base of a 23cm (9-inch) round springform cake tin with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. This ensures the spices are evenly distributed.
3. Mix the Wet Ingredients: In a separate, larger bowl, use an electric mixer or a stand mixer to beat the light brown soft sugar and eggs together for about 2-3 minutes until the mixture is pale and slightly thickened.
4. Add Liquids: With the mixer on low speed, slowly stream in the oil until just combined. Then, add the sweetened condensed milk and vanilla extract, mixing until the batter is smooth. Don't overmix at this stage.
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture in two or three additions, using a spatula. Stop mixing as soon as you no longer see streaks of flour.
6. Fold in Carrots and Nuts: Add the finely grated carrots and toasted walnuts. I find that folding these in by hand with a spatula is best. This prevents overmixing and ensures they are evenly incorporated without being crushed.
7. Bake the Cake: Pour the batter into your prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
8. Cool Completely: Let the cake cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. It is crucial that the cake is 100% cool before you attempt to frost it.
9. Make the Frosting: While the cake cools, beat the softened butter and room temperature cream cheese together until smooth and creamy. Gradually add the sifted icing sugar, beating on low speed until combined, then increase the speed and beat until light and fluffy. Stir in the vanilla and lemon juice.
10. Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can create swoops and swirls with the back of a spoon for a rustic look. Slice and serve.

Notes

For the best flavour, toast the nuts before chopping. The cake can be stored in an airtight container in the refrigerator for up to 4 days.

I really hope you give this special carrot cake recipe a go. The simple trick of adding condensed milk truly elevates it into something memorable. It’s a bake I am incredibly proud of, and it never fails to make my family happy. Let me know in the comments how your Carrot Cake With Condensed Milk turns out – I love hearing about your kitchen adventures!

Happy baking,
Kira

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