Go back

Carrot cake

1 of 2


For the cake
  • 2 cups plain flour
  • 1 tsp baking powder
  • 0.25 tsp bicarbonate of soda
  • 1.5 cup icing sugar
  • 0.5 tsp cinammon
  • 1 cup vegetable oil
  • 4 eggs
  • 0.25 tsp vanilla extract
  • 3 cups grated carrots
  • 0.5 cup nuts depending on your choice (I added walnuts and cashews)
For the icing
  • 225g full fat soft cheese, at room temperature
  • 65g unsalted butter, at room temperature
  • 400g icing sugar, sifted
  • 1 tsp vanilla extract
  • Optional: walnuts for decoration
  • Cooking Time
    35 minutes
  • Skill Level


I just loveeeee carrot cake, so was really looking forward to sharing this recipe with all of you. The measurements for the cake recipe are in cups, instead of grams. If you don't have the standard measuring cup, use your tea/coffee mug instead :)
  1. Sift the flour, baking powder, bicarbonate of soda, icing sugar and cinnamon in a bowl and mix
  2. Add the vegetable oil and mix well with a mixing spoon
  3. Add the eggs, one at a time, and mix well, adding the vanilla extract with the last egg
  4. Add the grated carrots and nuts to the mixture and mix well
  5. Pour the mixture into a well-greased and lined cake tin, and place in the oven on 200 degrees Celsius for 35 minutes, or until a tester comes out clean. When the cake is removed, leave to cool before making the icing
  6. For the icing, cream the cheese and butter together (using an electric whisk) until smooth
  7. Add the icing sugar and vanilla extract, and beat until a smooth consistency, then spread generously over the cooled cake

To be honest, I should have waited for the cake to cool completely, but I just had to finish this off! If the cake has cooled, the icing shouldn't melt (like it has slightly above)...but nonetheless, I like the effect it had :) Will leave it in the fridge ready for tomorrows tea and cake...Enjoy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to