Carrot Cake

The Mains of Drum

Carrot Cake

A simple classic carrot cake, perfect for pairing with a cup of tea! Soft, spiced sponge paired with the crunchy texture of walnuts, a guaranteed crowd pleaser!

Preparation Time 15 minutes

Cooking Time 50 minutes

Total Time 1 hour 5 minutes


  • Vegetable oil x 310ml

  • Medium Eggs x 6

  • Self-raising Flour x 500g

  • Soft brown Sugar x 230g

  • Ground Cinnamon x 3 tsp

  • Mixed Spice x 3 tsp

  • Ground Ginger x 3 tsp

  • Carrots, grated x 520g

  • Caster Sugar x 230g

  • Lightly salted butter x 100g

  • Icing sugar x 300g

  • Soft cheese x 100g

  • Walnuts, grated (optional) x 100g


    • Preheat the oven to 180°C/fan160°C/gas 4. Grease and line two 10" cake tins.

    • Place all the ingredients, apart from the icing sugar, soft cheese, butter and walnuts in a large mixing bowl and mix well. Then put half of the mixture into each tin.

    • Bake for approximately 50 mins or until cooked in the middle. Let them cool for 10 mins

    • While that is cooling. Make the icing by putting the icing sugar, soft cheese and butter in a bowl and mix until a creamy texture.

    • Turn the cakes out of their tins and spoon the icing mixture on top of one cake for the filling and then put the other on top. Next put the remaining mixture on top of the cake and then add grated walnuts and enjoy!

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