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Carrot cake is one of the most popular cakes today, it is light and moist and made more delicious with the usual cream cheese frosting. The marzipan carrots are optional. I am featuring this recipe his month by popular request, and especially for the receptionist at my doctor’s surgery. You will need a deep 20cm (8in) cake tin.


  • 226g (8oz) weighed after peeling
  • 175g (6oz) butter or margarine
  • 225g (8oz) golden caster sugar
  • 3 large eggs
  • 225g (8oz) self raising flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon mixed spice
  • 75g (3oz) walnut pieces
  • Frosting
  • 75g (3oz) unsalted butter
  • 150g (5oz) full fat cream cheese
  • 200g (7oz) icing sugar
  • Decoration (optional)
  • 75g (3oz) marzipan
  • Orange and green food colours


Peel and grate the carrots, chop the walnuts

Line the tin with greaseproof paper. Heat the oven to Gas 4/180C/350F.

Soften the butter, beat with the sugar until light then gradually beat in the eggs.

Stir in the grated carrot s and chopped nuts, then the flour, baking powder and spices Put the mixture into the tin, smooth the top and hollow it slightly.

Bake for approximately 1 ½ hours or until firm in the centre. Leave in the tin for a few minutes before turning out and allow to get cold before frosting.

Frosting: Soften the butter, beat in the cream cheese until smooth then gradually beat in the icing sugar. Swirl over the top of the cake.

Decoration :(optional) Colour the marzipan orange and a very small piece green. Form into 8 carrots and place on top of the cake.

Posted in Recipes on Apr 01, 2010