Carrot or Passion cake

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For the cake

  • 175ml vegetable oil
  • 175g caster sugar
  • 3 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

For the frosting

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

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 

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

For the frosting

  • 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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