by Remi Idowu

Carrot cake, it’s absolutely delicious and definitely counts as one of your five a day.. (kinda) especially when paired with smooth and creamy cream cheese frosting, an absolute delight!

You can add loads of mix ins or for a lovely add of crunch add some chopped hazelnuts or pecans!

Let me know if you try the recipe! 


The Cake

  • 175ml Vegetable Oil
  • 3 Large Eggs
  • 100g Light Brown Sugar
  • 100 White Sugar
  • 250 g Grated Carrots
  • 100 g Walnuts (optional)
  • 1 tsp Vanilla Extract
  • 200 g Self Raising Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Nutmeg
  • Cream Cheese Frosting

  • 125 g Unsalted Butter (room temp)
  • 125 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 250 g Full-Fat Cream Cheese

  • Instructions

  • Preheat your oven to 180C/160C Fan and grease and line your 20cm square tin.
  • Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine.
  • Add the Grated Carrots and Nuts then fold through to combine.
  • Add the Flour, Baking Powder, Ginger, Cinnamon & Nutmeg and mix again slowly, try your best not to over mix!
  • Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
  • Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack.
  • Beat your butter on its own for a few minutes to loosen it.
  • Add in the cream cheese, and vanilla and beat. At first, it may look a little weird and curdled, but just keep on beating untiI smooth, I ended up beating it for a few minutes!
  • Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
  • Once beaten - it should be lovely and thick.