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Carrot or Passion 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.


For the cake
  • 175ml vegetable oil
  • 175g caster sugar
  • 3 RSPCA 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
For the frosting
  • 60g soft butter
  • 100g full-fat cream cheese
  • ½ tsp vanilla essence
  • 150g icing sugar sifted
  • 16 walnut halves

Cooking Method

For the cake

Step 1: Preheat the oven to 180⁰C / fan oven 160⁰ C / Gas Mark 4

Step 2: Line a 20cm square cake tin with greaseproof paper

Step 3: Beat together the oil, sugar, eggs and vanilla essence and add in the chopped walnuts, grated carrots and desiccated coconut

Step 4: Mix everything together into an oily mixture and stir well. Then sift the dry ingredients and fold them into the mixture

Step 5: 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

Step 6: Leave your cake to cool for ten minutes then turn it out onto a rack to cool completely

For the frosting

Step 1: Meanwhile, beat the butter until soft then mix in the cream cheese

Step 2: Once smooth, add the vanilla essence and the icing sugar and beat together until smooth

Step 3: Once the cake is completely cool, spread the icing over the top with a palette knife.

Step 4: Cut into 16 squares and decorate each with a walnut half.

Find RSPCA Assured Eggs at your Favourite Supermarket

RSPCA Assured Hen Welfare

You can find out more about the higher welfare standards of hens on RSPCA Assured farms.

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