“Vegetables are a must on a diet. I suggest carrot cake” – Jim Davis

This is a recipe I found a while back (I believe it was on for an extremely moist carrot cake that uses oil instead of butter, like a typical sponge. I adapted it into a three-tier cake and it has gone down a treat with all those who have tried it!  A solid family favourite.

Makes approx. 12 slices

What do I need?


For the cake –

250g self-raising flour

2 tsp’s ground cinnamon

400g caster sugar

350ml vegetable oil

4 eggs

350g grated carrots (I used roughly 4)

100g walnuts, chopped up small

For the icing –

300g full fat cream cheese

75g butter, softened or margarine

Roughly 400g icing sugar, sifted (you may need more or less)

Any decorations you wish to use (I made my own little coloured white chocolate carrots)


How do I make it?

  1. Preheat the oven to 180°c and grease 3 x 18cm cake
  2. In a mixing bowl, stir together flour, cinnamon and
  3. Add the oil and the eggs and mix until blended and you have a caramel coloured
  4. Stir in the carrots and
  5. Divide the cake mixture evenly between the prepared tins and ensure they are all
  6. Bake for around 25 minutes in the oven until a cake skewer inserted into the centre of the cake comes out clean.
  7. Cool cakes in tins then remove (this stops them falling apart!).photo-23-01-2017-10-48-04

To make the icing:

  1. In a mixing bowl, cream together the butter and cream
  2. Sift in the icing sugar and mix on a slow speed until the icing holds its shape.
  3. Spread onto each of the cooled cake layers one at a time and sandwich the cakes together as you
  4. Swirl the icing on the top of the cake into small peaks (or whatever pattern you like)
  5. Add the chocolate carrots (or anything you are using to make the cake look pretty)photo-23-01-2017-11-43-35

p.s. You must store this in the fridge to keep the cream cheese icing fresh! Don’t worry, it won’t dry out!


What is your favourite flavour of cake?

Jess. X


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