Carrot cake Dine in

I had 3 sad carrots lost in my fridge drawer so instead of making soup I turned them into a delicious carrot cake. I made this recipe regularly when I lived in France as my host dad loved to have a slice (sans icing) for breakfast every morning which he dunked in his bowl of coffee. I haven’t made this recipe for years and I have no idea why  (original post) – moist, slightly spiced cake spotted with crunchy nuts and covered in cream cheese icing, what’s not to love? I also owed a friend some baked goods after being on the receiving end of some of her cheesecake, so on Sunday afternoon I made a carrot cake to share.

It can be made on one bowl (minimal clean up drives most of my cooking!) and grating the carrots is great exercise. I sliced the cake into slivers and wrapped and froze individual portions for later. The icing held up really well and now I can have a slice with a cup of tea whenever I feel like it! Well, at least until it runs out and it’s time to make another one.



  • 2 cups brown sugar (lightly packed)
  • 2 cups plain flour
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 3 cups grated carrots
  • 1 cup chopped nuts (walnuts, almonds work well)


  • 500g cream cheese at room temperature
  • 1/2 cup icing sugar
  • splash vanilla extract


  1. Preheat oven to 180C and prepare 28cm cake tin.
  2. Combine sugar, flour, salt, spices, baking powder and oil in a bowl.
  3. Add eggs and mix well.
  4. Stir in carrots and walnuts.
  5. Pour into cake tin and place into oven. Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
  6. For the icing, mix together all ingredients and spread on cooled cake.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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