Carrot Cake


Carrot cake is an ultimate classic cake that will never cease to be a family favourite. There are many versions of the cake, but making it with a topping and filling of fresh vanilla cream is one of my favourite ways to eat it. I made the one pictured above for a friend’s 70th birthday party and I couldn’t resist buying the cute little carrot decorations to put on top. They would also look nice on cupcakes too!

As it was a grand occasion, I thought I would throw in some gold leaf decoration – the first time I handled gold leaf I ended up with it stuck to my fingers more than the cake, but I know now that it is really delicate stuff and using a small sharp knife helps to use it sparingly.




1 1/2 cups plain flour

3/4 cup caster sugar

1/2 cup light brown sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp allspice

2 carrots, grated

1 cup walnuts, chopped

2 eggs

3/4 cup vegetable oil

1/3 cup milk

3 tsp vanilla essence

900ml double cream

1 1/2 cups icing sugar



  1. Preheat oven 200°C/Fan 180°C/gas 6. Line two 24cm spring form baking tins with baking paper.
  2. Whisk eggs, oil, milk and 1 tsp vanilla essence.
  3. Sift flour, sugar, baking powder, baking soda and spices. Add to egg mixture with the carrots and walnuts.
  4. Divide the mixture between the two baking tins and bake for 20 – 25 mins.
  5. For the topping and filling, whisk 900ml double cream with 2 tsp vanilla essence and icing sugar.
  6. When sponge is cool, use half of the cream as the filling. Use the rest as the topping but keep 3 tbsp of the cream aside if you want to pipe rosettes on top.


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