Hixon Allotments Association

Carrot Cake

Here’s the best Carrot Cake you’ll ever eat, I promise.

300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarb soda
1 tsp baking powder
1 tsp ground cinnamon + extra to decorate( alternatively use bought icing sugar carrots)
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g grated carrot
100g shelled, chopped walnuts + extra for decorating
2 x 20cm cake tins, greased and lined
For the cream cheese
300g icing sugar, sifted
50g unsalted butter at room temperature
125g cream cheese, cold

Cream Cheese
Beat sugar & butter until creamy then add the cream cheese, continue beating until light and fluffy. Refrigerate until ready.


  1. Preheat oven 170C/gas3.

  2. Mix sugar, eggs, oil, beat until well mixed.

  3. Slowly add flour, bicarb, baking powder, cinnamon, ginger, salt & vanilla. Continue to beat until well mixed.

  4. Stir in grated carrots & walnuts.

  5. Pour into prepared tins & bake for 20-25mins until firm.

  6. Cool & spread ½ cream cheese in the centre of one cake, place the 2nd on the top & cover that with the rest. Decorate with walnuts & Shake cinnamon over the top.

Make double the quantity of cream cheese and spread all over the outside of the cake as well before decorating, looks fantastic, just triple the calories!