Bunny carrot cake

Bunny carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 10 mins plus cooling

Skill level



Cuts into 10-12 slices

A sticky and delicious sponge with decorative candied carrot topping - enjoy a slice with a cup of coffee or tea

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice (12)

Save to My Good Food
Please sign in or register to save recipes.


  • 200g light soft brown sugar, plus 3 tbsp
  • 150ml light rapeseed oil (we used Cooks & Co with natural butter flavour), plus extra for greasing
  • 100g natural yogurt, plus extra to serve (optional)
  • 3 large eggs
  • 2 tsp vanilla extract
  • zest 3 oranges, juice of 2 (save juice of last orange for the carrots, below)
  • 300g self-raising flour
  • 1 tbsp mixed spice
  • 1 tsp ground cinnamon
  • 250g coarsely grated carrots
  • crème fraîche, to serve (optional)

For the caramelised carrots

  • 225-250g small or baby carrots, peeled and halved lengthways
  • juice 1 orange (from cake ingredients)
  • 25g butter
  • 4 tbsp light soft brown sugar

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. First, make the caramelised carrots. Put the carrots in a saucepan so they can sit in just about a single layer. Add the orange juice, butter, sugar and enough water to cover the tops of the carrots by just 1cm. Bring to the boil, then cook until the water has almost evaporated and the carrots are left in a sticky syrup – you may want to reduce the heat if the liquid looks more syrupy, and go a little slower at the end so the carrots don’t catch. Can be made up to 1 day ahead.
  2. Heat oven to 160C/140C fan/gas 3. Grease a 23cm cake tin. Lift the candied carrots from the pan and syrup, and arrange in the base of the tin, cut-side down. Keep the pan and syrup for later.
  3. Whisk together the 200g brown sugar, the oil, yogurt, eggs, vanilla and zest from 2 oranges. Mix the flour, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the whisked mixture until smooth, then spoon over the carrots in the tin – be careful not to dislodge their arrangement too much. Bake for 45-50 mins until a skewer poked in comes out clean. Cool in the tin for 20 mins.
  4. Meanwhile, add the orange juice to the syrup pan with the 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest.
  5. Turn the cake out onto a plate and spoon over the syrup. Eat just warm or at room temperature with more yogurt or crème fraîche.

Recipe from Good Food magazine, April 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
meowvon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and moist - friends said they usually find a carrot cake too dry and were wary of trying this - but they really enjoyed it and went back for more!

Also next time I will add more carrot to the top of the cake :)