Carrot cake 

I don’t know why I don’t make this more often or why I gave it in my head that it takes so long.  The longest part of it is not doing it.  I’ve taken this recipe from Rachel Allens book bake.  Try it. I bet you’ll enjoy it.


2 Eggs

140 ml Oil (it says Veg but that kind of turns my stomach so I used Rapeseed)

300g grated Carrots

100g Raisins

75g Chopped nuts (Pecans or Walnuts are best)

200g soft light Brown Sugar – I’m not sure about a brown sugar substitution but 50g Stevia = 200g Caster Sugar

180g Self Raising Flour

1 teasp Cinnamon

Pinch Salt

Half Teasp Mixed Spice

Half Teasp Nutmeg

Half Teasp Baking Soda


Before you start, Be ready,  line tin with baking paper.  Preheat over to 150deg.

Whisk oil and eggs in a bowl.  Add grated carrot, sugar, raisin chopped nuts and mix.

To this sift in the dry ingredients  and bring together using a wooden spoon.  Note ladies no mixer required for this cake either.

Smooth into lined loaf tin and bake for hour plus quarter or until skewer inserted into middle comes out clean.

For the Orange cream cheese icing you will need the following:-

250g cream cheese straight from the fridge

50g softened butter

1 teasp Vanilla Essence

275g Caster Sugar

Finely grated zest of 1 orange

Beat cream cheese and butter together in a bowl. Add vanilla essence, icing sugar and grated orange zest.  Mix to combine.  Icing should be quite thick.

Smooth over top with back of a knife.  Decorate with some walnuts

Best part of this recipe ….. it’s freezer friendly.  I’m smiling to myself – its like freezing friendly is a magnet to get me to even read a recipe.  Make two freeze one.  For best results leave it in the baking sheet that lined the tin when cooked and wrap again in tinfoil to freeze.  Leave it thaw fully before icing it.

Worked a treat for me.  Have made some this week and the three buachaills in this house scoffed it.  Win Win me thinks.

Rain forecast again tomorrow.  Go for it ladies.


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