Carrot Cake

I honestly don’t know what has come over me the past month or so but I’ve developed a love of baking.. Much to the joy of my close ones and the opposite for my attempt at ‘abs’. I’ve been mixing it up with healthy options and those traditional’s that cant be done any other way than properly (yes that means all the sugar)

This week i had a bash at Carrot Cake

I took my inspiration from this Recipe but made a few small changes. 

  • 250g self-raising flour
  • 2 teaspoons ground cinnamon
  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 350g grated carrots
  • 120g chopped walnuts


Cream cheese icing

  • 225g cream cheese
  • 110g margarine, softened
  • 450g icing sugar
  • 120g chopped walnuts
  • 1 teaspoon vanilla extract

I swapped out the caster sugar to light muscovado sugar and reduced the walnut content as i’m really not nuts biggest fan. I also used olive oil instead of vegetable oil – purely because that’s all i had in the house. 

The method for making the actual cake is really easy – essentially mix all ingredients together, in the order they are listed, in a bowl, pour into greased tins and bake at 180 until golden – remember to try the knife trick to ensure its cooked all through. Stab the centre; if it comes out clean then its cooked. 

I had a slight nightmare with my cream cheese; it just kept going runny. I had 3 attempts at making it and in the end used my first batch which after a couple of hours in the fridge turned out to be fine (so fine that i was eating it by the spoon – oops)

For the cream cheese I recommend creaming by hand to avoid over mixing and use butter. I used the walnuts to top my cake rather than mix in my cream cheese icing. Remember to make sure the cake has completely cooled before applying the cream cheese icing or it will melt. 

and voila..

Of course I had to test it to make sure it was okay, hence the slice missing! 

2 thoughts on “Carrot Cake

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