Cakes & Bakes: Carrot cake

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slice of carrot cake with tea in a vintage Staffordshire Potteries mug

Carrot cake is one of our favourite cakes.

carrot cake ingredients

The recipe I prefer to use is one I found in Baking – Simple Cookery Series.

carrot cake recipe from "Baking - Simple Cookery Series" cookbook

Each of the cookbook’s recipes are in an easy-to-follow layout with a trio of images illustrating different stages of preparation then a full-page sized photograph on the facing page of the finished item. There are also “tasty tips”, “food facts” or “helpful hints” distributed throughout.

carrot cake batter mix

The recipe is really easy – basically just mix all the dry ingredients, mix the wet ingredients then stir in the carrots and walnuts.

carrot cake frosting mix

The accompanying icing recipe contains orange zest and juice which I’m not a big fan of, so I use the frosting recipe that goes with the “Luxury Carrot Cake” recipe that’s a few pages further on.

slice of carrot cake

It has a really good texture – moist yet light, with a hint of spice and the frosting adds a touch of decadence! Just one question I hear you ask, does the carrot count as one of my five-a-day? 😉

Carrot Cake

Cook Time: 1 hour, 15 minutes

Yield: 8 slices

Carrot Cake


  • For the cake
  • 200g/7oz plain flour
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150g/5oz dark muscovado sugar
  • 200ml/7 fl oz vegetable oil
  • 3 medium eggs
  • 225g/8oz carrots, peeled and roughly grated
  • 50g/2oz chopped walnuts
  • For the icing (the icing in this recipe calls for orange juice & rind which I don't like so I prefer to use the frosting recipe from the Luxury Carrot Cake in the same book)
  • 175g/6oz cream cheese, softened
  • 50g/2oz butter, softened
  • 1 tsp vanilla essence
  • 225g/8oz icing sugar, sifted
  • 1-2 tbsp milk


  1. Preheat the oven to 150°C/300°F/Gas Mark 2, 10 minutes before baking. Lightly oil & line the base of a 15cm/6 inch deep square cake tin with greaseproof or baking paper
  2. Sift the flour, spices, baking powder and bicarbonate of soda together into a large bowl
  3. Stir in the dark muscovado sugar and mix together
  4. Lightly whisk the oil and eggs together, then gradually stir into the flour & sugar mixture. Stir well
  5. Add the carrots and walnuts. Mix thoroughly, then pour into the prepared cake tin. Bake in the preheated oven for 1¼ hours, or until light & springy to the touch and a skewer inserted into the centre of the cake comes out clean.
  6. Remove from the oven and allow to cool in the tin for 5 minutes before turning out on to a wire rack. Reserve until cold
  7. For the frosting, beat the cream cheese, butter and vanilla essence together until smooth, then gradually beat in the icing sugar until icing is smooth. Add a little milk, if necessary. Spread the frosting over the top. Refrigerate for about 1 hour to set the frosting, then cut into squares and serve


Tasty tip: For a fruitier cake, add 1 grated apple and 50g/2oz of dried sultanas in step 5. To plump up the dried sultanas, soak for an hour or overnight in 300ml/½ pint of cold tea

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