Carrot cake

| October 11, 2013 | 0 Comments

Recipe supplied by Adele at Made 2 Measure Catering: telephone 07801 270703.



  • 160g plain flour
  • ½tsp baking powder
  • ½tsp bicarb of soda
  • ¼tsp ground cloves
  • 1tsp ground cinnamon
  • 1 large egg
  • 1 egg yolk
  • 200g sunflower oil
  • 2 egg whites
  • 30g walnuts
  • 50g desiccated coconut
  • 135g chopped carrot
  • 270g caster sugar


  • 175g soft cream cheese
  • 25g honey
  • 70g unsalted butter
  • 50g chopped walnuts
  • 35g icing sugar

Serves 6-8


  1. Heat oven to 170°C/325°F, Gas Mark 3.
  2. Grease a 20cm springform cake tin and line base and sides with greaseproof paper.
  3. Whisk together the whole egg and egg yolk. Add in the oil and caster sugar and beat for a minute.
  4. Add the walnuts, coconut and carrot to the egg mixture. In a separate bowl, sift the flour, baking powder, bicarbonate of soda and spices, then add gradually to the mixture. Don’t over-mix!
  5. In a clean bowl, beat the egg whites until firm peaks form then add this mixture carefully to the cake mix.
  6. Pour into the prepared tin and bake in the over for one to one-and-a-quarter hours. Test with a skewer after an hour. Cover with foil if cake is starting to darken. When done, leave cake in the tin until completely cool.
  7. For the topping, beat the cream cheese until light and smooth, then add the butter, icing sugar and honey. Mix until light and airy. Fold mixtures together into one bowl. Now spread the topping onto the cake and sprinkle with chopped/whole nuts. Enjoy!
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