Recipe: Carrot Cake

I am a huge fan of carrot cake – it is packed full of flavour, so light, soft and creamy so it was an obvious choice to make for a tea party my Mum was hosting yesterday. I combined a recipe from Mary Berry and Good Housekeeping and came up with this, and even if I do say so myself, it’s delicious!


  • 225ml sunflower oil
  • 4 large eggs
  • 225 light muscavado sugar
  • 200g carrots, grated
  • 225 self raising flour
  • 150g sultanas
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 75g walnuts, chopped

For the icing:

  • 50g butter, at room temperature
  • 25g icing sugar
  • 250g full fat cream cheese
  • A few drops of vanilla extract
  • 8 whole pecan nuts
  • 50g finely chopped nuts (I used walnuts and pecans)
  1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4. Grease and line 2 20cm deep cake tins.
  2. Place the oil, eggs and sugar in to a large mixing bowl and whisk until well combined, lighter and thickened.
  3. Fold in the carrot and sultanas then stir in the flour, baking powder, mixed spice, ginger, cinnamon and chopped walnuts until well combined.
  4. Divide the mixture between the two cake tins and bake for approx. 45 minutes until golden brown and a clean skewer inserted in to the middle comes out clean.
  5. Transfer to a wire rack to cool.
  6. For the icing: Beat the butter until smooth then add the icing sugar, cream cheese and vanilla extract and whisk until smooth and well combined.
  7. Spread half the icing on one cake, place the other cake on top and spread the remaining icing on tip, using a palette knife to create a swirling pattern.
  8. Place the pecan nuts an even distance apart then sprinkle chopped nuts in the spaces between.




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