Carrot Cake Recipe

As its autumn, I’ve been cooking with autumn veggies. Carrot cake was on my blogging list and this week I had some carrots I needed using up, so I baked some cake! My recipe is below.



150ml of sunflower oil (save some for greasing)

240g self raising flour

1 teaspoon of baking powder

1 1/2 teaspoon of cinnamon

240g of muscovado sugar

Zest of 2 oranges

Juice of 1 orange

260g of carrots (grated) (I used 4 medium sized carrots)

3 eggs

180g of cream cheese

50g of butter

100g of icing sugar

Any nuts or raisins etc to top


  1. Have the oven on at 180C and grease two medium baking tins. In a mixing bowl sift the flour, baking powder and cinnamon. Mix the sugar, zest and carrots into the bowl.
  2. Once combined, add the eggs and oil. This may look a bit runny at this point, but if it really is liquid, add some more flour.
  3. Pour into the cake tins and bake for 20/25 minutes, or until a skewer comes out clean.
  4. While the cake is cooking, mix up the frosting, put the butter, icing sugar and cream cheese in a bowl and put into the fridge.
  5. When the cake is done, make sure it is completely cool before putting the frosting on. I put some in the middle of the two cakes and all over the top!
  6. Put nuts, raisins and all sorts of goodies on top of the cake and serve!

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Jess x

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