Carrot cake

Cooks in 50 minutes

Delicious and simple to prepare carrot cake! Lemon cream cheese icing is what takes this lovely carrot cake to the next level! This is an absolute treat for you and your family.

You will need

  • Stand mixer or electric mixer
  • 23cm springform cake tin
  • Large bowl
  • Wire whisk
  • Wire rack
  • Baking paper


Serves 12
  • 25g walnuts, crushed

For the carrot cake

  • 280g plain flour
  • 175g carrots, peeled and finely grated
  • 175g caster sugar
  • 175g rapeseed oil
  • 55g walnuts, crushed
  • 25g desiccated coconut
  • 2 bananas, minced
  • 3 medium free-range eggs
  • 1 tsp of ground cinnamon
  • 1 tsp of bicarbonate of soda
  • 2 tsp of baking powder
  • Pinch of salt

For the Lemon and cheese icing

  • 200g cream cheese
  • 110g icing sugar
  • 1 lemon, zest and juice
  • ½ tsp of vanilla extract

Preparation Method

130 minutes
  1. Put oven rack in middle position and preheat the oven to 180˚C/Gas mark 4. Grease and line with baking paper the bottom and sides of a 23cm springform cake tin.
  2. Squeeze out all juice from grated carrots.
  3. Lightly beat the eggs in a large bowl, add sugar and oil and mix to combine. Sieve in the flour, ground cinnamon, bicarbonate of soda, baking powder and salt. Then fold through.
  4. Mix through grated carrots, desiccated coconut, crushed walnuts and minced bananas.
  5. Pour dough into the prepared cake tin and place in the oven for 45-50 minutes or until golden, and an inserted skewer comes out clean.
  6. Take out the carrot cake from the oven and set aside for 5 minutes to cool. When the cake tin is cool enough, remove carrot cake and transfer gently to a wire rack cool completely.
  7. While the carrot cake is cooling prepare lemon and cheese icing by beating the cream cheese, icing sugar, and vanilla extract. Add lemon juice with zest and combine until you have pale and smooth, spreadable mix.
  8. Spread lemon and cheese icing on the top of carrot cake and sprinkle crushed walnuts. Divide into the portions and enjoy.

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