National Cake Week – Simple Carrot Cake

It’s one of our favourite times of year again – National Cake Week. Not that you ever need the excuse, but now is the perfect (guilt-free?) opportunity to dig into a delicious home made treat, and we’ve decided to keep in simple with a perfectly spiced carrot cake. Follow the recipe below and indulge!









For the cake you will need:

  • 250g vegetable oil
  • 4 eggs
  • 225g Muscavado
  • 200 grated carrots
  • 300g self raising flour
  • 2tsp baking powder
  • 1tsp mixed spice
  • 1tsp ground ginger
  • 100g chopped walnuts


For the cream topping you will need:

  • 250g mascarpone
  • 100g icing sugar


For the decoration you will need:

  • 250g sugar
  • 250ml water
  • 250g grated carrot



Crack the 4 eggs into a bowl & stir until blended, then add in the vegetable oil and stir. Mix in the muscavado sugar and grated carrots.

In a seperate bowl, combine the flour, baking powder, mixed spice, ginger & walnuts.

Fold the dry mix into the egg mix slowly, ensuring an even mix.

Pour the mixture into a baking tin and bake at 165° (gas mark 3) for 25-30 minutes.


While the cake is cooking, prepare the icing & decorations.

Combine mascarpone and icing sugar in a bowl and set aside ready to ice.

To make crispy sweet carrots, boil sugar and water for 7 minutes to create a syrup. Remove from heat. Add 250g carrot and stir. Allow to cool & squeeze to remove any excess liquid and sprinkle onto a baking try. Bake for 50 minutes at 100°.


While the sweet carrots are baking, allow the cake to cool. Once cool, spread topping thick and sprinkle to decorate.


And voila – the easiest most delicious carrot cake!



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