Carrot Cake

This carrot cake recipe is both moist and nutty and as as it contains a vegetable we can all tell ourselves it’s healthy! Hahaha!  🙂

Carrot Cake Recipe

Cook Time1 hr
Servings: 10
Author: Sarah Sibley


  • 350 ml Vegetable Oil
  • 4 x Medium Eggs
  • 2 tsp Ground Cinnamon
  • 400 g Caster Sugar
  • 250 g Self-Raisng Sugar
  • 300 g Grated Carrots
  • 100 g Chopped Walnuts
  • 225 g Cream Cheese
  • 110 g Unsalted Butter
  • 450 g Icing Sugar
  • 5 ml Vanilla Extract


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line 2x 7.5" cake tins
  • Pour the oil into a large bowl
  • Add the eggs and beat together.
  • Add the sugar and cinnamon and mix well.
  • Then add the flour and mix thoroughly until smooth.
  • Finally add the grated carrots and chopped walnuts.
  • Divide the batter into the 2 tins.
  • Bake for around 60 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from the tins and leave to cool on a wire rack.
  • Mix together the softened butter and cream cheese.
  • Then add the icing sugar and vanilla, mixing together until creamy and lump free.
  • Once the cakes are cool, place one of the cakes upside down with the flat side up.
  • Spread a generous layer of the frosting on top and then place the other cake on top, the right way up. Spread the remaining frosting on top.

Related Posts



Traditional Battenberg cake may look like it would be hard to make, but it’s actually a piece of cake! (Do you see what I did there) 😉 Here is my Battenberg cake recipe and step by step tutorial. Print Recipe Battenberg Cake Recipe Cook Time35 mins […]

Lemon Drizzle Cake

Lemon Drizzle Cake

This Lemon Drizzle Cake recipe is delicious, moist, zingy and so simple to make! 🙂 Print Recipe Lemon Drizzle Cake Recipe Cook Time45 mins Author: Sarah Sibley IngredientsFor the cake175 g Soft Butter Stork175 g Caster SugarZest of 2x Lemons2 tbsp Lemon Juice3 x Medium […]