Fancy a twist on the classic spring bake? These tasty recipes take the characteristic spice, sweetness and all important carrot base from this delectable cake and turn it into something a little different. Try a tear-and-share monkey bread masterpiece, or kick off your day with our warming carrot cake porridge. Bring a little spring to your plate with a sprinkling of cinnamon and a grating of vibrant orange veg.


For classic carrot cake recipes and all our eye-catching variations, take a look at our main collection, it's full to bursting with seasonal flavours.

Carrot cake treat ideas

Carrot cake cookies

Carrot cake cookies

We love it when a well-known combination comes together to make something new and delicious. Fill your kitchen with the scent of sweet cinnamon and mixed spice with these tasty afternoon bites. Crisp and golden on the outside, soft on the inside, drizzle your cookies with orange-laced icing and dig in.

Carrot cake monkey bread

Monkey bread on stand and on plate

We've put an Easter twist on this impressive looking bake with carrot cake flavours. It's made to be served warm, pulled apart and eaten with your hands. Trust us when we say it's well worth the effort.

Carrot cake porridge

Porridge in bowls with spoons

Porridge traditionalists, look away now. On a chilly morning, a bowlful of our carrot cake porridge will set you up for the day. A grating of nutmeg and a spoonful of nut butter give this an indulgent feel, who wouldn't want the flavours of carrot cake for breakfast?

More like this

Little carrot cakes

Carrot cupcakes with icing and edible flowers on stand

Turn a gargantuan sponge into delicate carrot cupcakes, with elegant icing and an edible flower or two to make them extra-special. The secret is the honey and orange syrup, spooned over the cakes while they're still warm from the oven. The sweet citrus combination blends beautifully with the spices in the sponge. Add a swirl of creamy mascarpone icing and you've got a winning bake.

Vegan carrot cake

Vegan carrot cake with icing and edible flowers on stand

With a few clever swaps, no one needs miss out on a slice of the season. Try this simple free-from bake with creamy coconut and cashew icing. The coconut oil in the batter keeps the sponge moist and squidgy, but doesn't impart the coconut flavour. Dust your cake with a little cinnamon and scatter over edible flowers for an eye-catching finish.

Want even more spring recipe inspiration?

Top 10 spring one-pots
Top 10 rhubarb recipes
Spring cocktail recipe collection
Spring soup recipe collection


What's your favourite Easter indulgence? Leave a comment below...

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