Carrot cake

Carrot cake

How to Cook Cakes
Peter Cassidy

This is the ultimate carrot cake, standing almost as tall as it is round. Don’t be put off by the long cooking time. It is worth the wait. You will need a 20cm springform round cake tin.


Quantity Ingredient
370g sunflower oil, plus extra to grease
250-300g carrots
120g walnuts
a few walnuts, to decorate
250g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 teaspoons ground mixed spice
2 teaspoons ground cinnamon
4 eggs
165g soft light brown sugar
290g granulated sugar
135g tinned crushed pineapple, (drained weight)

For the icing

Quantity Ingredient
1 lemon
190g icing sugar
105g cream cheese
90g butter, softened


  1. Heat the oven to 150°C. Lightly oil the base and sides of the cake tin and line with a double thickness of baking parchment, extending above the rim by 3cm.
  2. Peel and grate the carrots; you need 200g grated weight. Roughly chop the 120g walnuts and set aside.
  3. Sift the flour, bicarbonate of soda, salt, mixed spice and cinnamon together into a large bowl.
  4. Break the eggs into a medium bowl and beat lightly with a fork until broken up. Add both sugars, the oil, grated carrot, chopped walnuts, pineapple and eggs to the dry ingredients and stir to combine. Using an electric whisk, beat the mixture on a low speed for 1 minute until thoroughly mixed, but without breaking up all the pineapple and nuts.
  5. Pour the mixture into the prepared tin and bake in the oven for 1½–2 hours until a skewer inserted into the centre of the cake comes out clean, or with a few moist crumbs clinging to it.
  6. Leave the cake to cool in the tin for 30 minutes, then remove from the tin and leave to cool completely on a wire rack before removing the baking parchment.
  7. To make the icing, finely grate the lemon zest. Sift the icing sugar into a large bowl, then add the cream cheese, butter and lemon zest. Using an electric whisk, beat until light and fluffy.
  8. Using a palette knife, spread the icing over the top of the cooled cake, then decorate with the reserved walnuts.

For individual carrot cakes…

  • Divide the mixture between two 12-hole muffin trays lined with paper muffin cases. Bake at 160°C for about 30 minutes. Makes 24.
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