Carrot Cake


For the Carrot Cake

200gSelf Raising Flour
160gFruit Sugar
1tspBicarbonate of Soda
200mlVegetable Oil
250gCoarsely Grated Carrots
100gChopped Walnuts
1tspMixed Spice
1Zest of 1 Orange

For the Topping

25gCaster Sugar
150gFull Fat Cream Cheese


  1. Preheat the oven to 180oc/350F/Gas 4. Grease and line a deep 20cm/8in round cake tin with baking parchment.
  2. Break eggs into a bowl, lightly whisk with a fork, and add the vegetable oil. Add the grated carrots, raisins, walnut pieces and orange zest.
  3. In a separate bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the fruit sugar.
  4. Add wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
  5. Spoon the cake batter into the lined tin and bake on the middle shelf for 1 hour, until the cake has risen and is golden brown all over. Remove from oven and set aside for 10-15 minutes then turn out and leave to cool completely on a wire rack.
  6. While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat for 2-3 minutes until light and creamy, and then beat in the cream cheese until smooth.
  7. Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife spread the frosting over the top of the cake. Scatter more walnuts on the top. It’s now ready to serve.

Other Recipes on Baking Mad

Recipes on Baking Mad