Carrot Cake

Another excuse for cake came up last week. And since it was my choice (yes, it was my birthday!) I decided to make a cake with a real treat on top (and inside too).

Carrot Cake with Cream Cheese Frosting!


It’s a favourite of mine without any decoration, but the frosting makes it special. I added some pretty crystalised sugar too. 😉 Here’s a closer look!



For the cake:

  • two 20cm (8 inch) cake tins, greased and floured
  • 235g (2 sticks) butter, softened
  • 235g (1 cup) brown sugar/granulated sugar mix
  • 235g (a scant 2 cups) self-raising flour
  • pinch of salt
  • 4 free-range eggs
  • 3 carrots, grated
  • 25 – 30ml (2 tbsps) orange juice
  • 25ml milk (about 2 tbsps) (may not be necessary)
  • zest and juice of 1 organic lemon

Cream together the sugar and butter until smooth. Beat in eggs, one at a time, and then orange and lemon juice and zest. Fold in sifted flour and salt very gently. Fold in grated carrots. Add extra milk if batter is thick – it should drop off the spoon. Divide between two sandwich tins and bake for at least 40 minutes, or until golden and firm in the middle.

For the frosting :

  • 150g (3/5 cup) cream cheese
  • 50g (about 1/2 stick)butter
  • 200g (1 3/5 cups) icing sugar
  • Squirt of lemon juice (optional)

Beat the frosting ingredients until smooth. Use as filling and topping once the cake has cooled completely. (Decorate with sparkly sugar for a special occasion!)

Here’s a slice just for you!


What’s your favourite cake? And do you like frosting?