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Carrot cake recipe:

You will need:
100 g sugar powder
250 g cream cheese
2½ tsp ground cinnamon
1 tsp bicarbonate of soda
1.5 tsp baking powder
0,25 tsp ground cloves
0,25 tsp ground nutmegs
3 eggs
150 g vegetable oil
180 g butter
200 g roasted and salted peanuts
210 g plain flour
250 g dark muscovado sugar
350 g carrots, grated

First step:
Preheat the oven to 180C. 
Grease and line a springform cake tin

Second step:
Stir eggs and muscovado sugar for 5 min or until 
it expands in size and starts bubbling,
then mix put in oil, cinnamon, soda, 
baking powder, cloves, nutmegs, flour and mix 

Third step:
Stir in the carrots and peanuts
Fourth step
Spoon the mixture into the cake tin and 
bake for 1 hour, 
or until a skewer inserted into the middle 
comes out clean.

Fifth step
Meanwhile, for the icing, mix the 
cream cheese, caster sugar and butter 
together in a bowl until fluffy.

Sixth step
Remove the cake from the oven 
and set aside to cool for 10 minutes, 
then carefully remove the cake from the tin 
and set aside to cool completely 
on a cooling rack.

Seventh step
Spread the icing over the top of the cake

Eighth step
Decorate as you like

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