Carrot Cake

Makes one 30cm / 12" cake.

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Ingredients for 1

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350 gramsplain flour
3 3/4 carrotscarrot (300 grams)
300 gramsbrown sugar (soft)
250 gramsbutter
250 gramsground almonds
4 eggsegg (200 grams)
1 lemonlemon (100 grams)
2 1/4 teaspoonscinnamon, ground (8 grams)
1 1/8 teaspoonmixed spice (4 grams)
3/4 teaspoonsbaking powder (4 grams)
3/4 teaspoonscardamon, ground (3 grams)
For the Icing
250 gramscream cheese
200 gramsicing sugar
1 orangeorange (200 grams)
60 gramschopped walnuts
Salt content: 0% (by weight, not counting salt in other ingredients)


Preheat the oven to 180 degrees C/ 350 Fahrenheit / gas mark 4.

You will need 1 x 30cm (12 inch) cake tin or spring form mould, lightly oiled.

Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.

Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.

Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.

To make the icing:

Sift the icing sugar. Then put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and some of the juice to taste. Be careful not to add too much juice as the icing will become too liquid. Spread it over the top of the cake and sprinkle the top with chopped walnuts.
Keep refrigerated.