Scrummy Carrot Cake

“Love Carrot Cake then try this recipe….super moist & full of raisins bursting with flavour… my added ingredient of Ginger to give this cake a gentle kick”

Serves 12 (Depending on portion sizes)


  • 175g Light muscovado sugar
  • 175ml Sunflower oil
  • 3 Large eggs, lightly beaten
  • 140g Grated carrot (about 3 medium size ones)
  • 100g raisins
  • Grated zest of 1 large orange
  • 175g Self-raising flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Ground ginger
  • 1/2 tsp Grated nutmeg (freshly grated enhances the flavour within the cake)

Ingredients for the Topping

  • 200g Cream cheese
  • 150g Caster sugar
  • 100g Butter (softened)

Method for the Cake

  1. Pre heat oven to 180c – grease & line an 18 cm square tin.
  2. Put the sugar into a large mixing bowl, add the oil & eggs.
  3. Lightly mix with a wooden spoon & stir in the grated carrot, raisins & orange rind.
  4. In a large bowl sift the flour, bicarbonate of soda, spices & lightly mix all the ingredients together until everything is combined. (the mixture will be fairly soft & runny).
  5. Pour the mixture into the lined tin & bake for 40-45 minutes until feels firm & springy when you press the centre of the cake.
  6. Once cooked leave in the tin for 5 minutes, then turn out and peel the paper off & cool on a wire rack.

Method for the Topping

  1. Beat the cream cheese, caster sugar & butter together until fluffy.
  2. Spread the icing over the top of the cake with a palette knife & add a carrot decoration to each piece when cutting into your portions.

“You just have to Bake, Make & Share this cake….so go on spread the word…..Eat Cake & be happy!”


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