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Ingredients – Serves 10

300g wholemeal flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
4 eggs
250ml sunflower oil
1 orange zest
1 lemon zest
200g carrots, finely grated (squeeze to release moisture)
150g chopped walnuts

Optional Cream Cheese Frosting:

100g softened unsalted butter
50g icing sugar
250g cream cheese
1 orange zest

Use 20cm round loose bottomed tin.


1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests.

2. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool on wire rack.

3. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Scatter over the other orange zest.

Optional Decorations:

(Photo: cashandcardigans @ Blogspot)
‘crushed graham crackers (digestive biscuits) & molded orange Starburst shaped into carrots and cut green sour strings to represent the stalk’

(Photo: The Hungry Housewife)
‘I used a 50/50 mix of fondant and gum paste. Rolled the up into carrot shapes and scored them for the realistic look. I also “painted” them with some brown food paste mixed with vodka to give them some shading’ – note: just using fondant icing and food paste/colouring works just as well.