Carrot Cake

Classic Carrot Cake

Classic Carrot Cake


7 oz, 200 g wholemeal self-rising flour

3 tsp. mixed sweet spice

1 tsp. baking soda (bicar. of soda)

4 oz. 120 g soft brown sugar

1 oz, 50 g desiccated coconut

1 oz, 50 g broken walnuts

7 floz, 200ml rapeseed oil

4 oz, 120 g sultanas

2 medium carrots

2 tbsp. of orange juice

4 beaten eggs


  1. Pre-heat oven to 160C/300F/ Gas Mark 3
  2. Mix the first 6 dry ingredients together
  3. Mix in the rapeseed oil, sultanas, carrots & orange juice
  4. Add the beaten eggs & mix thoroughly
  5. Turn into greased loaf tin & bake for 50 mins, or until an inserted knife into the cake comes out clean.

Frosting Icing

2 oz, 75g icing sugar

2 tbsp. of orange juice

  1. Mix the frosting ingredients together until smooth & runny
  2. Once cake has cooled, drizzle over the top back & forth. Let the icing drip down the sides.




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