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Equipment needed

  • One mixing bowl
  • Oven
  • Grater
  • 20cm/8 inch round or square baking tin, greased and lined
  • Weighing scales
  • wooden spoon
  • Wire cooling rack
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Carrot Cake

Preparation time: 25 minutes
Cooking time: 40 – 50 minutes


For the cake mix:

    • 175g (6oz) soft brown sugar
    • 175ml (6fl oz) vegetable oil, ideally rapeseed or
      light olive oil
    • 225g (8oz) carrots, grated
    • 110g (4oz) raisins
    • 50g (2oz) hazelnuts chopped (optional)
    • 3 eggs beaten
    • 110g (4oz) self-raising flour or wholewheat self raising flour
    • 1 tsp bicarbonate of soda
    • 1 tsp cinnamon
    • 1tsp nutmeg
    • 50g (2oz) porridge oats

For the frosting:

  • 150g (5oz) reduced fat cream cheese or quark
  • 25g (1oz) icing sugar
  • Finely grated rind of one orange


  1. Preheat the oven to 350°F / 180°C / Gas 4
  2. Place the sugar, oil, eggs, grated carrots, raisins and hazelnuts in a bowl and mix
    together lightly
  3. Mix together the flour, oats, bicarbonate of soda and spices. Add to the wet
    mixture and mix lightly until evenly blended
  4. Turn into the greased and lined tin
  5. Bake for 40-50 minutes or until firm to the touch. Turn out on a wire rack and allow to cool
  6. Beat together the frosting ingredients and spread over the top of the cake
  7. Slice the cake to serve, store in an airtight container