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Carrot Cake with Vanilla Bean Icing

Published: Updated:
Quick and easy

3 Reviews

Total Time
1h 15m
Prep Time
Bake Time
Serves 8
Serves 8
A little effort

About the bake

A delicious carrot cake recipe for the whole family. Packed with nuts, spice and zesty fruit brushed with a lemon and vanilla syrup. To top it all off it is smothered with creamy, fluffy vanilla bean icing. The ultimate crowd pleaser 

19 ingredients6 steps
  • Vegetarian


  1. Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm sandwich tins.

  2. Step 2

    In a bowl with a mixer, cream the butter and sugar together for a few minutes, or until light and fluffy. Gradually pour in the eggs and the vanilla extract, then add the flour and continue to mix for a minute. Fold in the carrot, pineapple, zest, mixed spice, sultanas and nuts.

  3. Step 3

    Divide the cake mixture equally between the two tins and flatten with a spatula. Bake on the middle shelf and cook for 30-35 minutes, or until golden and a skewer comes away clean when inserted into the centre of the cakes.

  4. Step 4

    Meanwhile, make the lemon and vanilla syrup by heating the sugar and lemon juice together for a few minutes, or until the sugar has completely dissolved and then add the vanilla. Turn both cakes out on to a wire rack and brush the tops of the warm cakes with the syrup. Allow to cool whilst you make the icing.

  5. Step 5

    Cream the butter, cream cheese and vanilla bean paste together into the bowl of a mixer and beat until light and fluffy. Add the icing sugar and continue to mix until you achieve a spreading consistency.

  6. Step 6

    Sit one of the sponges on a plate or stand, and spread with half of the icing. Place the second sponge on top, and cover with the remaining icing. Decorate with more zest, chopped pistachios and edible flowers if you wish.


  • For the Carrot Cake

    • 250gUnsalted butter (softened) 
    • 250gBillington's Unrefined Golden Caster Sugar 
    • 4Large free range egg(s) (lightly beaten) 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 250gSelf raising wholemeal flour 
    • 150gCarrot(s) (peeled & coarsely grated) 
    • 75gPineapple (tinned, roughly chopped) 
    • 1Lemon zest 
    • 1 tspMixed spice 
    • 50gSultanas 
    • 100gPistachio nuts (roughly chopped) 
    • 50gPecan nuts (toasted & roughly chopped) 
  • For the Lemon & Vanilla Syrup

    • 50gBillington's Unrefined Light Muscovado Sugar 
    • 1Juice of one whole lemon 
    • 1 tspNielsen-Massey Vanilla Extract 
  • For the Vanilla Cream Cheese Icing

    • 75gUnsalted butter (softened) 
    • 450gUnrefined golden icing sugar (sifted) 
    • 180gCream cheese 
    • 1 tspNielsen-Massey Vanilla Bean Paste 


  • 2 x 20cm sandwich tins
  • Mixing bowl
  • Spatula

Nutritional information per 235g serving

  • Energy 1048cal
  • Fat 54g
  • of which Saturates 28g
  • Carbohydrates 124g
  • of which Sugars 102g
  • Protein 13g
  • Salt 0.67g

3 Baker Ratings


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This was very good my family members loved it. I baked it myself and I loved it

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