Skip to navigation Skip to content
A piece of carrot cake on a black plate with a fork Tried & Tested

Carrot cake

Read reviews
3.125 stars based on 8 ratings

An amazing carrot cake which can also be baked as a tray bake.  Simply bake in a lined 18 x 28cm (7×11”) tray, spread icing over the top and cut into squares to serve. Why not try adding the zest of an orange in the mix for extra zing!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cream cheese icing

  • 25g 1 oz Unrefined golden icing sugar (we use Billington's)
  • 250g 8⅞ oz Mascarpone cheese
  • Walnuts for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.

  2. Classic mode Step 2

    Whisk the oil and sugar together, then whisk in the eggs one a time.

    Ingredients for this step

    • 250ml 8½ fl oz Sunflower oil
    • 225g 8 oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 3 3 Egg(s) (free range) large
  3. Classic mode Step 3

    Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

    Ingredients for this step

  4. Classic mode Step 4

    Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

  5. Classic mode Step 5

    For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts.

    Ingredients for this step

    • 250g 8⅞ oz Mascarpone cheese
    • 25g 1 oz Unrefined golden icing sugar (we use Billington's)
    • Walnuts for decoration