Carrot Cake

Carrot Cake

Carrot Cake recipe


For the cake

8oz/225g self-raising flour

2 teaspoons of baking powder

5oz/150g light muscavado sugar

2oz/50g of chopped walnuts

4oz/100g of grated carrots

2 eggs

5 fluid oz/150ml sunflower or vegetable oil

For the icing

6oz/175g of full fat soft cheese

1oz / 25g of soft margarine

4oz/100g of sifted icing sugar

A drop of vanilla essence

To decorate

Walnut halves


1)   Preheat the oven to 180°C/350°F/Gas mark 4.

2)   Grease and line an 8 inch/20cm tin with greaseproof paper (or use one of our round tin liners if you prefer).

3)   Put all the cake ingredients into a mixing bowl and mix together well until you have a smooth batter. Then turn into the tin and level the surface, making sure the cake mix reaches to the edges.

4)   Place into the oven and bake for about 55 minutes until well risen and coming away from the sides of the tin. The cake tester should come out clean when inserted if the cake is ready. (We used the bottom set of runners in the baking oven for the same time for an AGA.)

5)   Cool in the tin for a few minutes then remove onto a wire rack to cool fully.

6)   For the topping simply mix up all the ingredients until smooth. You can then spread over the cool cake with a palette knife.

7)   Decorate with the walnut halves and then pop into the fridge before serving – it is also worth storing in the fridge, as this topping is pretty soft!

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