My Carrot Cake Recipe…

especially for Mrs Cole… (no, Ali – not Cheryl)

200ml/7fl oz sunflower oil
4 free-range eggs
4 tbsp clear honey
225g/8oz plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
pinch salt
1 tsp vanilla essence
175g/6oz grated carrots
(that’s about 1-1 1/2 medium-large carrots)
butter, for greasing

For the icing
75g/2½oz cream cheese
2 tbsp butter (I don’t weight at this point, but I’d say 40-50g?)
340g/12oz icing sugar, sifted
1 tsp vanilla essence
(if you don’t have vanilla essence to hand don’t worry – it’s nice, but the whole recipe works without it)


1. Preheat the oven to 180C/350F/Gas 4 (I use our fan over at 150-160C).

2. In a bowl, whisk together the oil, eggs and honey until well combined.

3. Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated carrots and beat well.

4. Pour the cake mixture into a greased cake tin (I use a 23cm / 9in tin) and transfer to the oven to bake for one hour until a skewer poked into the centre comes out clean. Leave to cool on a wire rack and carefully remove from the tin when cool.

5. For the icing, beat the cream cheese and butter together in a bowl until light and fluffy. Add the sifted icing sugar and vanilla essence and stir until combined.

6. Once the cake is cool, using a palate knife, spread the icing across the cake. Serve in slices.

Don’t worry how long it keeps for – worry about how long until you have to go down the shops and buy more ingredients to make another one.


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