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Carrot Cake

Preparation Time 5 mins
Cooking Time 30 mins


For the Cake

  • 220g carrots, peeled
  • 175g soft brown sugar
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • Zest of 1 orange
  • 2 eggs
  • 150ml sunflower oil

For the Icing

  • 400g icing sugar
  • 200g unsalted butter, at room temperature
  • 1 tbsp whole milk

Step 1

Preheat the oven to 180°C/ 350°F/ gas mark 4. Grate the peeled carrots on the fine side of a grater

Step 2

Sift the sugar, self-raising flour, bicarbonate of soda, orange zest and cinnamon on top of the grated carrot and mix

Step 3

Add the eggs and sunflower oil and beat until well combined

Step 4

Pour the cake batter into a lined tin and place in the oven for 30 minutes or until baked and leave to cool

Step 5

Meanwhile, make the butter cream icing. Beat together the butter, icing sugar and vanilla extract until it is light and creamy

Step 6

Once the cake has cooled, use a palette knife to spread the icing on top of the cake and decorate