Carrot Cake

00h 20
00h 50

This moist carrot cake is truly a classic. With grated carrots and a cream cheese frosting, this cake has a distinctive rich colour and texture that really sets it apart.

Ingredients and Method


  • For the sponge
  • 225g self-raising flour
  • 150ml sunflower oil
  • 150g light muscovado sugar
  • 100g carrots, grated
  • 2 eggs
  • 2 tsp baking powder
  • 2 ripe bananas, mashed
  • 50g walnuts, chopped
  • For the cream cheese frosting
  • 50g soft margarine
  • 100g icing sugar
  • 1tsp vanilla essence
  • Walnuts to decorate


  1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease a 20cm cake tin and line the base with parchment paper.
  2. Mix the sugar, flour, baking powder, grated carrots, walnuts, sunflower oil and eggs in a large Mason Cash mixing bowl until smooth and lighter in colour. Mash the ripe bananas and stir into the mixture until fully combined.
  3. Pour the mixture into the cake tin and bake in the oven for about 50 - 60 minutes, or until well risen. Pierce a skewer through the middle and if it comes out clean, it’s ready.
  4. Leave the cake to cool in the tins for a few moments, then turn it out on a wire rack to cool completely.
  5. For the cream cheese frosting, mix the soft cheese, margarine, icing sugar and vanilla essence into a mixing bowl until smooth. Spread over the top of the cake and decorate the top with walnuts.

Products you will need