8 March 2013

* Carrot Cake

Carrot Cake
There are loads of Carrot Cake recipes out there, and I've eaten more than my fair share in my quest to discover my favourite. Currently, it's this one.

My sister-in-law loved this cake the one and only time I made it for a family get together at my brother's...

I'm not good at sharing this cake once I've made it.

Not even with Neil and Josh, who also happen to love it.

Or mum - who is still waiting for a piece to arrive via son-in-law delivery as he passes by her house on the way to work. She's completely out of luck on this occasion.

I've eaten it all.


BANG goes the diet... for this week at any rate. I knew it would happen. It's almost as if I had to make the cake just to see. It would have been wonderful if I could have surprised myself with the will power to eat one piece a day (even), but noooooooooooooooo. One piece at a time... totally achievable.

It was easier to stop smoking than it is to stop eating. If I never had to eat again, I reckon I could do it. But the whole "food is fuel" thing knocks that idea straight out of the park.

My tank, it overfloweth.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Makes 12 slices

Prep time - 10 minutes
Cooking time - 20 - 25 minutes
Cooling time - 1 hr

You will need
A bowl and spoon/Food mixer with paddle attachment
A sieve
A 20cm square (8inches) baking tin
Baking Parchment

4.5oz/125g self raising flour
Pinch of salt
1 tsp ground cinnamon
4.5oz/125g soft light brown sugar
2 eggs
3.5 fl oz/100ml sunflower oil
4.5oz/125g carrot - peeled and finely grated
1oz/25g desiccated coconut
1oz/25g walnuts - chopped
Walnut pieces (optional)

2oz/50g butter - room temperature
2oz/50g Philadelphia Light
8oz/225g icing (confectioners) sugar
1 tsp lemon juice

Preheat oven to 180c/160c fan/350f/gas 4.

Lightly grease the baking tin and line the base with baking parchment.

Sieve the flour, salt and ground cinnamon into a bowl and mix in the brown sugar, then add the eggs and oil and mix until thoroughly combined.

Stir in the grated carrot, the coconut and chopped walnuts. Pour the cake batter into the prepared tin. This is not a deep cake, more the thickness of brownies, so don't panic if it doesn't look like a lot of batter. Bake in the oven for 20 - 25 minutes or until firm to the touch. Leave to cool in the tin.

To make the frosting: Beat together the cream cheese and butter, then sieve the icing sugar on top and add the lemon juice. Beat until fluffy and creamy. If the cake hasn't cooled, cover the frosting with a layer of cling film and place in the fridge until needed.

Once cool, turn the cake out of it's tin onto a steady surface, spread with the frosting and cut into 12 slices. Decorate each slice with a walnut piece.

EAT (not all at once)

8 propoints per slice

Yes, I did bother to work out the pointage before I scoffed the lot. Go me.


  1. You say that this cake is about the thickness of a brownie, is it the same sort texture or is it spongy?

    1. It's certainly not the texture of a brownie but it's not spongy either. It's quite dense/heavy in texture, a bit like fruit cake I suppose. It's only really the depth of a brownie before baking, it does rise slightly in the oven.

      Hope that helped :)

  2. Oh how I love carrot cake. I've never thought to make bite sized pieces like this - love the idea! (Aren't I the glutton :)

    1. You can never be a glutton with Carrot Cake - just think of all those extra vegetables you're consuming! I'm pretty sure there's an escape clause in there somewhere ;)

  3. Thank you so much for this easy recipe. Great that it's with oil rather than butter. I've now tried it with monosaturated rapeseed/canola oil making it even healthier and therefore guilt free when scoffing the lot!

    1. Ah Shim, I'm going to have to try that now! I have rapeseed oil in the cupboard ;)


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