Carrot cake

Prep Time: 10mins
Cook Time: 1hr 10mins
Ready in: 11

Catherine Leyden is here to cook up a sumptious Carrot Cake


  • 275g/10oz Odlums Self Raising Flour
  • 275g/10oz Caster Sugar
  • 2 Level Teaspoons Baking Powder
  • 100g Packet Shamrock Chopped Walnuts
  • 2 Level Teaspoons Ground Cinnamon
  • 2 Level Teaspoons Ground Ginger
  • 300ml/ pt Sunflower Oil
  • 275g/10oz Grated Carrot
  • 4 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • Topping
  • Carton of Philadelphia Cheese
  • 2 Tablespoons Honey
  • Shamrock Chopped Walnuts for sprinkling (optional)

  1. Preheat oven to 180 C/350 F/Gas Grease and base line a 30cms x 23cms/ 12" x 9" baking tray or roasting tin.
  2. Put the dry ingredients flour, sugar, baking powder, walnuts, cinnamon and ginger into a large bowl. Mix well.
  3. Beat the oil, eggs and vanilla extract together. Add the liquid and the grated carrots to the dry ingredients and mix well.
  4. Pour into the prepared tin and smooth the top. Bake for about 50 to 60 minutes until well risen and firm to the touch.
  5. Remove from oven and leave in tin for 10 minutes to 'set' then turn out onto wire tray to cool.
  6. Meanwhile, make the topping by beating the cheese and honey together. Spread over top of cake and sprinkle with walnuts if liked.
  7. Cut into squares, about 21!
  8. This will keep in a fridge for up to 2 weeks