Loaf cake with cream cheese frosting and carrots on plate with knife

Carrot patch cake

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

Prep: 25 mins Cook: 1 hr, 10 mins


Serves 10 - 12

Bake a simple and stunning carrot cake with cream cheese frosting for an afternoon tea or mid-morning treat. It tastes even better a day or two later

Nutrition and extra info

  • un-iced
  • Vegetarian

Nutrition: per serving (12)

  • kcal546
  • fat30g
  • saturates8g
  • carbs63g
  • sugars49g
  • fibre3g
  • protein6g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 175ml vegetable oil, plus extra for the tin
  • 75g natural yogurt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 250g light muscovado sugar
  • 2 tsp ground cinnamon
  • ¼ fresh nutmeg, finely grated



    One of the most useful of spices for both sweet and savoury

  • 200g carrots (about three), grated
  • 100g sultanas or raisins
  • 100g pistachios, finely chopped (or slivered if you can get them)

For the icing

  • 100g slightly salted butter, softened
  • 200g icing sugar
  • 100g full-fat cream cheese
  • 100g fondant icing or marzipan
  • orange food colouring


  1. Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, yogurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

  2. Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.

  3. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve. Will keep in the fridge for up to five days (eat at room temperature).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
isabella1234's picture
11th Aug, 2019
I’ve made this cake and was expecting to be lovely, but it came out really dry. It was quite disappointing, I’m a well seasoned baker and I didn’t make any modifications to the original recipe. Perhaps everyone that left a good review, were luckier than I was...
Frantic Flapjack
22nd Jul, 2019
This is a very good carrot cake. I will definitely make this again. I didn't make the carrots for the top and I didn't use butter in the topping. I mixed some icing sugar into the cream cheese, spread it over the cake and then sprinkled with chopped pistachios.
31st Mar, 2018
First carrot cake I cooked and won star baker at charity fund raiser at work with this recipe. Need to bake again so I can taste this time.
18th Mar, 2018
Baked it on Friday, ate it on Saturday, nothing left for Sunday.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?