Carrot Cake

The grated carrot keeps this cake moist and the flavour improves after several days in the cake tin.

Free from Soya
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • CAKE
  • 200g carrots, grated
  • 1 orange, grated rind
  • 3 eggs
  • 100g light brown sugar
  • 100g sunflower oil
  • 200g Doves Farm Organic Self Raising Wholemeal Flour
  • 50g walnut pieces
  • TOPPING
  • 25g walnut pieces
  • 75g butter
  • 150g icing sugar
  • 1 tsp ground cinnamon
  • 1 orange, juice

Cake

  1. Line a 18cm/7” round, deep, loose bottom cake tin with parchment and pre-heat the oven.
  2. Finely grate the carrots and orange rind into a bowl and set aside.
  3. Put the eggs and sugar into a large mixing bowl and using electric beaters, beat until pale and frothy.
  4. Beat in the oil.
  5. Add the flour and beat until combined.
  6. Scrape down the sides of the bowl, add the carrots and beat again.
  7. Stir in the walnuts.
  8. Pour the mixture into the prepared cake tin.
  9. Bake for 45-50 minutes.
  10. Cool the cake in the tin for 30 minutes before turning out onto a wire rack.

Topping

  1. Finely chop the walnuts, put them on an oven tray and bake in a hot oven or toast under the grill for 2-3- minutes until golden. Leave to cool.
  2. Put the butter into a mixing bowl and beat until it is light and fluffy.
  3. Sieve the icing sugar and cinnamon into the bowl and beat, slowly at first, until combined.
  4. Squeeze the orange and add 2-3 tablespoons of the juice to make a spreadable consistency.
  5. Spread the topping over the top of the cold cake.
  6. Dust the outer edges of the cake with the cold, chopped walnuts.

Equipment

18cm/7” round, deep, loose bottom cake tin, electric beaters, mixing bowl, parchment paper and oven tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes
I made an unhealthy version with white flour and sugar as I didn't have brown. I was asked for the recipe 10 times. I think that shows how great this recipe is
By Maggie Fitzpatrick-Reeves
15 Mar 2018
I've made this cake yesterday using the exact ingredients but with Dove's Farm Gluten Free Selfraising White Flour instead of the wholemeal flour in this recipe and it has turned out lovely! The icing is wonderfull too
By Mrs Anneke Brooks
06 Mar 2015
This is now my favourite cake ever, it is the best carrot cake I've ever tried. I tried my mums one she had made about 3 days after she had made it and it's just incredible!
By Mrs Liz Cooper
20 Feb 2015
I followed the instructions to the letter. The cake was an easy bake, however, it tasted like a sweet bread loaf rather than a carrot cake. I think the choice of wholemeal flour for this recipe is a bad one. The next time I will use ordinary self raising flour, possibly, two thirds self raising and one third wholemeal, but, definitely not 100% wholemeal.
By Ms Clare McEnnis
21 Jul 2014

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Ingredients

Change Quantities:
  • CAKE
  • 200g carrots, grated
  • 1 orange, grated rind
  • 3 eggs
  • 100g light brown sugar
  • 100g sunflower oil
  • 200g Doves Farm Organic Self Raising Wholemeal Flour
  • 50g walnut pieces
  • TOPPING
  • 25g walnut pieces
  • 75g butter
  • 150g icing sugar
  • 1 tsp ground cinnamon
  • 1 orange, juice

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