Carrot Cake

Carrot Cake

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Passion (Carrot) Cake


Also known as Passion cake, carrot cake is best when served with a rich creamy frosting and walnut topping. It’s an indulgent treat that works well for any special occasion and pairs perfectly with a hot cup of tea.

Preparation time: 25 minutes
Cooking time: 50 minutes
Serves: 16 squares


175ml vegetable oil
175g caster sugar
3 large RSPCA Farm Assured eggs
1 tsp vanilla essence
100g walnut pieces, chopped
225g carrots, grated
30g desiccated coconut
175g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1 tsp salt


Preheat the oven to 180⁰C / fan oven 160⁰ C / Gas Mark 4
Line a 20cm square cake tin with 


60g soft butter
100g full fat cream cheese
½ tsp vanilla essence
150g icing sugar sifted
16 walnut halves

greaseproof paper.
Beat together the oil, sugar, eggs and vanilla essence and add in the chopped walnuts, grated carrots and desiccated coconut.
Mix everything together into an oily mixture and stir well. Then sift the dry ingredients and fold them into the mixture.
Pour everything into the cake tin and bake in the oven for approximately 50 minutes, until firm to the touch. You can test your cake by inserting a knife into the centre and checking

it comes out clean. 
Leave your cake to cool for ten minutes then turn it out onto a rack to cool completely.
Meanwhile, beat the butter until soft then mix in the cream cheese. Once smooth, add the vanilla essence and the icing sugar and beat together until smooth.
Once the cake is completely cool, spread the icing over the top with a palette knife.
Cut into 16 squares and decorate each with a walnut half.

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