Carrot Cake

Carrot Cake


Preheat the oven to 180C / gas mark 4. Line the base of a 20cm diameter, 6cm deep tin, with baking paper and grease around it. Mix the flour, baking powder and spices in a large bowl. In a jug mix the oil, apple juice, honey, eggs and syrup then pour over the dry ingredients stirring well. Stir in the carrot, apple and sultanas then pour into the tin. Bake for about 1 hour or until a knife comes out clean. Remove from the tin and cool. For the topping simply mix all the ingredients and cover the cake. To decorate add chopped toasted walnuts or pecan nuts.

This is a great party cake for lots of people or if you half the ingredients it is a lovely weekend tea treat for a few. It’s best enjoyed on the day due to the fresh topping, but does last a few days in the fridge.


Serves 8 or more

  • 300g wholemeal flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tbsp mixed spice
  • 175ml olive oil
  • 75ml apple juice
  • 2 tbsp honey
  • 2 eggs, lightly beaten
  • 4 tbsp maple syrup
  • 175g grated carrot
  • 1 apple, grated
  • 1 handful of sultanas or raisins

For the topping:

  • 250g marscapone cheese
  • 2 tbsp natural yoghurt
  • 2 tbsp maple syrup
  • 2 tsp vanilla essence
  • 1 orange, zest and a squeeze of the juice
Carrot Cake