Today we are sharing our carrot cake recipe.

Thanks to the oil, banana and carrots, this cake is incredibly moist. It’s great for a coffee morning with friends or taking to the office break room. Plus, It has carrot and banana in it, so it’s basically one of your five a day, right? Ok, we know that’s probably not strictly true, but a girl can dream!


For the cake

  • 150ml sunflower oil
  • 150g light muscovado sugar
  • 2 eggs
  • 225g self raising flour
  • 2 tsp baking powder
  • 50g chopped walnuts
  • 100g carrots, grated
  • 2 ripe, mashed bananas

For the icing

  • 175g full-fat soft cheese
  • 50g soft margarine
  • 100g icing sugar, sifted
  • A few drops of vanilla extract
  • Walnut halves to decorate


  1. Preheat the oven to 180C/350F/Gas 4
  2. Grease and base line a 20cm deep round tin with greaseproof paper
  3. Measure all of the ingredients into a large bowl and beat well until thoroughly blended and smooth
  4. Turn into the prepared tin and level the surface
    Tip: If you leave a small well in the centre of the cake it will rise more evenly
  5. Bake in the pre-heated oven for 50-60 minutes or until well risen and shrinking away from the sides of the tin
  6. Leave to cool in the tin for a few moments before turning out
  7. Peel off the paper and finish cooling on a wire rack
  8. For the topping, measure all of the ingredients (except for the walnuts) into a bowl or food processor. Mix well until smooth
  9. Spread the topping over the cooled cake, swirling your spatula for a decorative effect
  10. Decorate the top with the walnut halves
  11. Chill a little before serving. Store in the fridge if you resist the urge to eat the whole cake at once! 

We switched the round cake tin for a loaf tin which works just as well. We also used coloured sugar paste to make carrots for additional decoration for that extra wow factor! 

So, who will be giving our carrot cake recipe a go? Don’t forget to tag us on Facebook, Twitter or Instagram. We would love to see how your cakes turn out!