Carrot Cake Recipe

Carrot cake has been so popular for decades but the use of carrots in many deserts, sweets and cakes can be traced back to medieval times. The 1960’s saw the true introduction of carrot cake and the original recipe was tried as a gimmick in America but was loved so much.  Below is our simple recipe for the best, moist carrot cake.

Carrot Cake ingredients:

100g of fresh organic carrots
2 eggs
120g of caster sugar
120g of self-raising flour
Tablespoon of oil
1 teaspoon of nutmeg ground
60g of desiccated coconut
55g of chopped nuts, preferably walnuts

Delicious carrot cake icing:

100g of soft cheese, preferably full fat out of the fridge
60g of sifted icing sugar
1 grated rind of orange or lemon

Grease oven proof tin and heat oven to 180˚C. Finely grate carrots. Whisk together sugar and eggs in stages making sure the ingredients are beat together before adding more. Fold in nutmeg, coconut, walnuts and finally oil. Put cake mixture in the oven for 20 minutes, check consistency with a skewer and return for a further 5mins if needed. Beat together the icing ingredients and once the cake is made cool to ambient temperature. Apply the icing mixture to the cake. Put the kettle on, and enjoy a cup of tea with your glorious carrot cake.

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View our recipes section or if afternoon tea is your thing, why not try Perkin’s restaurant?