Carrot Cake 

250ml Sunflower Oil 
225g Golden Caster Sugar 
3 Eggs 
225g Self Raising Flour 
1tsp ground Cinnamon 
1tsp Group Nutmeg 
250g Grated Carrots 
Grated Zest and Juice of 1 orange 
150g Sultanas and Raisins mixed 
100g chopped Pecans (optional) 
Preheat oven to 180 c. 
Line cake tin 8inch square (or Traybake tin 12” by 8”. Oven Temp 160 c – 30-35 mins) 
Pour oil and sugar into large bowl and whisk together for a few minutes, then add the eggs one at a time. 
Sift the flour, cinnamon and nutmeg and fold into the sugar and egg mix. Add the carrots, fruit and nuts and combine evenly into the mixture. 
Pour into cake tin and bake for 50-60 mins, (please note above adjusted cooking time for Traybake) or until a skewer inserted into the centre of the cake comes out clean. Leave to cool before removing from the tin. 
50g Unsalted Butter (slightly softened) 
125g Full Fat Cream Cheese (we use Philadelphia) 
300g Icing Sugar 
Beat all the ingredients slowly together with a handheld electric whisk or electric mixer with paddle attachment, until mixture is combined then turn up speed and continue beating until the mixture is light and fluffy. 
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