Tuesday, 22 March 2011

Carrot Cake

This has got to be the best carrot cake I have ever tasted. The recipe belongs to my colleague's mum, Rhona Amber and I generally tweak it as I go along - and I have to say that she is partially responsible for me taking up baking again - eating a cake this good can do that to you! Be warned!!

Carrot Cake

150g butter
200g soft brown sugar
250g carrot
200g self raising flour
2 eggs
2 level tsp baking powder
1 level tsp cinnamon
½ level tsp nutmeg
½ level tsp salt

225g cream cheese – Philadelphia or mascarpone
4 tsp lemon juice
40 g icing sugar
¼ tsp vanilla essence

  1. Preheat the oven to 150 degrees Celsius.

  1. Sift flour, cinnamon, nutmeg, baking powder and salt together.

  1. Cream butter and soft brown sugar until light. Add one egg at a time beating nicely. Gradually fold in the flour mixture (do not beat – lightly fold). You can fold in the carrot alternately with the flour.

  1. Bake in a preheated oven in a lined cake tin for about 50 mins until done or until a skewer inserted into centre comes out clean.

You can add some chopped walnuts in to the cake for texture if you like.

For the frosting, cream together all the ingredients and spread over cake. A variation for the frosting is to include orange juice and rind instead of lemon juice.


  1. hi didi...could u specify the servings as well???

  2. Hi Kiran - its a bit difficult with cakes! I suppose this should easily serve 4. I'm guessing it depends on how much counts as a serving!!!

  3. I mean...if you can just mention your cake tin size or something??

  4. i made it! but without the frosting and and i did not ad nutmeg as i did not have it! Also i reduced the quantities a bit. It was yum! ans so easy!


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