Carrot and Walnut Cake

This hearty carrot and walnut cake is the perfect companion to your afternoon tea during the wet winter months. A classic frosting makes sure this isn’t too far from any fond memories of childhood carrot cakes you’ve had in the past.

A white plate with a slice of carrot cake with frosting in the middle and on top. A fork has taken a piece of the cake and is resting in front of the cake.


  • 250g self raising flour
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 350g grated carrots
  • 130g chopped walnuts

Cream Cheese:

  • 100g unsalted butter
  • 220g full fat cream cheese
  • 450g icing sugar
  • 1tsp vanilla extract


  1. Preheat the oven to 350F / 180°C / Fan Oven 160°C / Gas Mark 4.
  2. Grease and line two 9″ round cake tins.
  3. Sieve together the flour, cinnamon and nutmeg.
  4. Add the sugar, vegetable oil and eggs and mix well.
  5. Fold in the carrots and walnuts.
  6. Divide the mixture between two tins.
  7. Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
  8. Remove from the oven and leave to cool.
  9. Cream Cheese: Mix together the butter and cream cheese.
  10. Add the sugar and vanilla extract then combine.
  11. Fill and top the cooled carrot cake.
  12. Decorate with a few chopped walnuts.
  13. Enjoy!

Comments are closed here.