Carrot Cake

Prep time - 5 minutes
Cook time - 30-45 minutes
Serves - 7
Difficulty - Easy


150g soft light brown sugar

150g caster sugar

3 eggs

300 ml sunflower oil

300 g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

2 teaspoons ground cinnamon, plus extra to decorate

1 teaspoon ground ginger

½ teaspoon salt

¼ teaspoon vanilla extract

325g carrots, grated

150g shelled walnuts, chopped, plus extra to decorate

Optional – 50g dried fruit such as cranberries, raisins etc.


200g cream cheese

50g Castle Dairies Welsh butter – softened

500g icing sugar (add less if you want a thinner frosting)


Set oven to 170 (fan)

Line and grease 2 20cm baking tins

Mix sugar, oil and eggs in a large mixing bowl until well combined, we used a hand blender to finish off

Sift in flour, baking powder, bicarbonate soda, salt, cinnamon, ginger then add in vanilla,

Mix until combined Add in grated carrots – mix

Add in chopped walnuts (and dried fruit if using) and mix so evenly dispersed

Spread your mixture evenly between the 2 tins and place in pre heated oven for 30 min

To Check cakes are done – place a skewer through the middle and check it comes out clean

If it comes out with wet cake mixture on, put back in oven for further 2 mins and keep checking

Once baked, remove cakes from oven and leave to cool

To make the cream cheese frosting Add cream cheese and softened butter to a mixing bowl & combine

Gradually add in icing sugar, stiring each time you add more until you have your desired consistency.

We make ours quite thick. Enjoy!!