Carrot Cake

Carrot Cake3


Prep: 25 minutes

Cook: 1.5 hours

Serves: Six



  • 155 ml oil
  • 230g self raising flour
  • 2 tbs Cinnamon
  • 1 tbs 5 spice
  • 230g light brown sugar
  • Zest of 1 orange
  • 100g walnut halves
  • 250g grated carrots
  • 3 large eggs, beaten
  • 100g of black and white sesame seeds


Icing Ingredients

  • 200g cream cheese
  • 75g butter, room temperature
  • 100g icing sugar
  • Zest of 1 orange



  • Preheat oven to 180C / gas mark 4
  • Grease and line a 20cm cake tin
  • Sift the flour and spices into a large bowl
  • Add the sugar, zest, grated carrots and walnuts
  • Mix the beaten eggs with the oil, then combine with the dry ingredients until it is a smooth mixture
  • Pour into the lined cake tin, cook for 1 hour, or until a skewer comes out clean
  • Remove the cake from the oven and leave it to cool for 30 minutes


Icing Method

  • Beat together the butter cream cheese, orange zest and icing sugar until smooth
  • Slice the cake in half through the middle, spoon half the icing mixture into the middle. Place the top half of the cake back on and spread the rest of the icing over the top. Sprinkle with sesame seeds