instagram feed

Sunday, 27 March 2016

The Best Ever Carrot Cake


Happy Easter! 

Is there a better cake for the Easter weekend than carrot cake? I think not. Well, apart from the more traditional simnel cake but I like very few of the ingredients that go into that, so it's not for me. I love carrot cake! It's one of my absolute favourites, but seeing as most of the time it contains raisins or sultanas I never really get the chance to eat it. I know the title of this post has a pretty bold claim, but trust me -it's amazing!

I knew I wanted to have a cake for this weekend, something to have sitting out on my favourite cake stand for guests to help themselves too when they came round. Or of course, for us to sneak a little slice every so often -a hard thing to do with a four tier cake let me tell you, they aren't so little. I'd been craving carrot cake for a while but thought it would be the perfect thing to save for the long Easter weekend.


Ingredients: (for the cake)
4 eggs
400g caster sugar
400ml sunflower or vegetable oil
1 teaspoon vanilla extract
200g plain flour
200g self raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
400g finely grated carrots
100g chopped walnuts
2 teaspoons of cinnamon
1 teaspoon mixed spice
a little grated nutmeg

(for the frosting)
150g butter -room temperature
250g cream cheese -room temperature
850g icing sugar


Pre-heat your oven to 170°C, then grease and line two 9 inch cake tins. You could also make cupcakes if you'd prefer, it will make 24.

It's best to have all your ingredients weighed out ready, so in a bowl, sieve your flours, baking powder, bicarbonate of soda and spices -then give them a little mix together.

Grate your carrots and set them aside, chop up your walnuts as fine as you'd like them, or replace them with something else.

In a large bowl or stand mixer, beat together your egg and sugar until pale and fluffy, add in your oil and mix again until fully combined. You should be left with a lovely thick mixture.

Add in your dry mix of four, raising agents and spices and stir until smooth, then add in your carrots and chopped nuts.

When everything is fully combined, distribute evenly into your cake tins and bake for 1 hour, or until a knife comes out clean.

Be sure you leave them to cool completely before slicing or decorating.


To make your frosting, beat your butter for a minute until soft, smooth and a little paler in colour. Then add in your cream cheese and beat for a further 2 or 3 minutes on a medium high speed.

Turn your speed down and slowly start to add your icing sugar. For some reason, adding icing sugar to cream cheese makes it go a little runny at the beginning. Don't panic! Just keep adding your sugar and it will eventually come together and leave you with a smooth spreadable consistency.

Now all you have to do is decorate and serve!


You can of course decorate your cake however you choose. I wanted mine to look quite tall and impressive on it's cake stand so I sliced each of my cakes in two, so I ended up with four layers.

To finish my cake off, I coloured some plain white fondant icing green and orange to make the carrots. Then, to make "soil" for the carrots to sit in, I crushed half a bag of Oreo cookies. I just put them in a food bag and rolled them with a rolling pin until I had a bag of crumbs.

It does make a little mess when you slice the cake but who minds a little Oreo cookie crumbs?

Hope you all have a lovely Easter weekend.




  1. This looks amazing!! What an awesome cake - I really need to get baking, I haven't for months!

    Jasmin Charlotte

  2. I love carrot cake and yours looks so delicious!



© Baking Fashion | All rights reserved.
Blogger Template Designed by pipdig