Member recipe

My carrot cake

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Cooking time

Prep: 30 minutes Cook: 40 minutes

Skill level

More effort


Serves 8

Double layer loaf tin carrot cake.

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Cake mixture

  • 130g self-raising flour
  • 170g carrots
  • 50g Walnuts
  • 150g Caster sugar
  • 2 Eggs
  • 1/2 Cup of oil
  • 1/2tsp Baking soda
  • 3/4tsp Baking powder
  • 3/4tsp Ground cinnamon
  • 1/4tsp Salt
  • 1tsp Vanilla escence

Cake icing

  • 55g Soft butter
  • 250g Mascaponi cheese
  • 100g Icing sugar
  • 1tsp Vanilla escence
  • A few walnut halves for decoration


  1. Warm the oven to 180 fan Mix eggs,sugar, vanilla and oil. I use a blender. Then add flour, baking soda, baking powder, salt, ground cinnamon and mix. Chop the walnuts and shred the carrots then add these to the mixture.

  2. Butter and line a loaf tin, then add the mixture. Bake for approx 40min or until a scewer is inserted and comes out dry. Leave to cool before taking out of the tin.

  3. To make the icing. Put all the ingredients in bowl and mix until it's smooth and nice and thick. I use an electric whisk.

  4. Slice the cake into two and spread the icing evenly between the top and bottom, then dress the top with walnut halves.

Comments, questions and tips

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25th Jul, 2016
Really lovely cake, tweaked the ingredients by using normal flour making it into self raising, and clove powder for a different taste, cake was moist and very tasty.
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