Carrot Cake

Carrot Cake

Carrots are so much better when baked into cakes…

Original Recipe →


In two parts: Cake and Topping.


  • 140ml Vegetable Oil
  • 2 Eggs
  • 200g Brown sugar
  • 300g Grated Carrot (grated weight)
  • 100g Walnuts Chopped
  • 75g Raisins (optional)
  • 180g Self-Raising Flour
  • 1 pinch Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Mixed Spice


  • 200g Cream Cheese
  • 50g Butter, at room temperature (or melted)
  • 1 tsp Vanilla Extract
  • 50g Icing Sugar, sifted
  • 1 Orange / Satsuma / Tangerine, zest only

The mixture before adding flour


  1. Preheat the oven at 150°C and grease a loaf tin.
  2. Beat two eggs together and add the carrots (300g), vegetable oil (140ml), brown sugar (200g) and chopped walnuts (100g). You can optionally add raisins too (75g).
  3. Mix together the self-raising flour (180g), bicarbonate of soda (1/2 tsp), salt (1 pinch), cinnamon (1 tsp), 1/2 tsp mixed spice then combine the two mixes.
  4. Add the mixture to the loaf tin.
  5. Bake for 1 hr and 15 minutes or until a cake tester comes out clean.

Make the Frosting

  1. Melt the butter (50g) and combine with with the cream cheese (200g) until homogenous.
  2. Add the vanilla extract (1 tsp) and icing sugar (50g).
  3. Spread the icing once the cake has cooled.
The carrot cake completed