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RECIPE: Carrot Cake

img_9411With Easter around the corner, a carrot cake is everything my dreams are made of. I love a good carrot cake all the time but there is something about carrot cake and Easter. Maybe because it sounds so healthy and everybody is reclaiming the unhealthy things, so with a carrot cake you do not feel that guilty. But also carrot cake is a very easy but yet delicious cake, especially with a cream cheese and lemon filling and some raisins. Today I am going to share the recipe for the most delicious carrot cake ever. Enjoy!






You will need:

For the sponge:

  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon ground mixed spice
  • 1/2 teaspoon ground ginger
  • 225g soft light brown muscovado sugar
  • grated zest of 1/2 an unwaxed orange
  • 100g walnut pieces
  • 3 medium free-range eggs, beaten
  • 150ml sunflower oil
  • 250g grated carrots (about 3 medium carrots)

For the filling and topping:

  • 200g full-fat cream cheese
  • 50g unsalted butter, softened
  • 150g icing sugar, sifted
  • grated zest of 1/2 an unwaxed orange
  • 2 teaspoons orange juice

To decorate:

  • grated orange zest and walnut pieces


img_9400Preheat the oven 180C°. Sift the flour, baking powder and all the spices into a large mixing bowl. Using a wooden spoon, mix in the sugar, orange zest and nuts followed by the beaten eggs, sunflower oil and grated carrots. When thoroughly combined, divide the mixture between the prepared tins and spread it out evenly. Bake in the preheated oven for about 25 minutes, or until a cocktail stick inserted into the centre of each cake comes out clean. Turn the cakes out on to a wire rack and leave to cool completely.

To make the filling and topping, beat together all the ingredients with a wooden spoon untl very smooth and creamy. In warm wheater you may need to chill the icing until firm enough to spread. Spread almost half of the mixture on to one of the cakes. Top with second cake and spread the remaining mixture over the top. The cake can be decorated with extra orange zest and walnut pieces or left pain. Store in a cool spot.


I hope you have some lovely time with your friends or family eating a nice piece of carrot cake, Love, Sophie

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