Carrot cake recipe

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Although usually thought of as American, carrot cakes and puddings have a very long history in Britain. Canteen’s recipe for carrot cake is moist and quite spicy with a generous layer of soft-cheese icing. It’s incredibly popular with our afternoon tea-and-cake customers.

  • Yield: 6 to 8 Servings


  • 400 g caster sugar
  • 300 ml sunflower oil
  • 2 whole eggs
  • 2 eggs, separated
  • 150 g grated carrots
  • 300 g self-raising white flour
  • ½ tsp bicarbonate of soda
  • 150 g walnuts, roughly chopped
  • 1 tsp ground cinnamon
  • ½ tsp ground mace
  • ½ tsp freshly grated nutmeg
  • 1 tsp ground ginger
  • 1 grated orange zest
  • 250 g soft butter
  • 300 g incing sugar
  • 500 g full-fat soft cheese
How to Make It
  1. Preheat the oven to 180°C. Whisk together the caster sugar, oil, eggs and yolks with an electric mixer until pale and thick. Stir in the carrots.
  2. Sift the flour with the bicarbonate of soda. Fold into the whisked mixture together with the walnuts, spices and orange zest.
  3. Whisk the egg whites in a clean bowl until stiff. Fold into the cake mixture.
  4. Use baking parchment to line a 30 x 20 cm cake tin that is 6 cm deep. Spoon in the cake mixture.
  5. Bake for 35–40 minutes until a skewer inserted into the centre comes out clean. Cool on a wire rack in the tin.
  6. To make the icing, beat the butter with the sugar until pale and fluffy. Add the soft cheese and beat for a further 20 seconds.
  7. Spread the icing over the top of the cake and roughen the surface with a fork. Chill for 1 hour. Cut into squares for serving.

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