the BEST Carrot Cake


This is a deliciously moist cake that’s pretty quick to make and is great for any occasion. This cake is also a great way to use up any carrots that maybe starting to soft. Enjoy!

250 g unsalted butter, softened
250g light brown soft sugar
5 large eggs seperated
zest and juice of 1 orange
170g self-raising flour
1.25 teaspoon baking powder
75g ground almonds
125g  chopped walnuts
1.5 tsp ground cinnamon
0.5 tsp ground cloves
0.5 pinch ground nutmeg
1 tsp ground ginger
300g carrots

300g cream cheese
50g icing sugar extra
walnuts for decoration


Peel and great your carrots.

Preheat the oven to GM4 (180ºC – 350ºF) then grease and line a 20cm-square cake tin.

Beat the butter and sugar together until pale and fluffy then beat in the egg yolks one at a time and add the orange zest and juice.

Sift in the flour, baking powder, ginger, salt, cinnamon, cloves and nutmeg then add the ground almonds, walnuts and grated carrot. Mix everything together until just combinded.

In a separate bowl, whisk together egg whites until stiff white peeks form and GENTLY fold them into the cake.

Pour the cake mixture into the prpeared tin and bake for about 5o minutes until a screwer or knife inseted into the middle comes out clean.

Cool the cake in the tin for 15 minutes then turn onto a wire rack to cool completely.

Cream together the cream cheese and icing sugar until well combinded, then spread evenly over the cake
Spreacle the top with chopped walnuts and serve with a hot cuppa tea! Enjoy!

If the icing is very runny try pour it into a pan and boiling it for 10 minutes, then leave to cool before spreading over the cake.

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