Pic of Carrot cake

Carrot cake

Show ingredients

Carrot cake

Pudding & Cake Serves 6 1h 30 min
This recipe was kindly sent to us by a loyal veg box customer and has been popular ever since. Instead of carrots, you could use beetroot, or try a mixture of both. You can make cream cheese icing by combining butter, icing sugar, vanilla extract, milk and cream cheese – though the cake's lovely and moist without.


  • 250g self-raising flour
  • 2 tsp baking powder
  • 150g soft brown sugar
  • 100g sultanas
  • 200g carrots, grated
  • 150ml vegetable or sunflower oil
  • 2 medium eggs, lightly beaten


Prep time: 15 min
Cooking time: 1h 15 min
  • Step 1

    Preheat oven to 160°C/Gas 3.
  • Step 2

    Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated carrots. Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.
  • Step 3

    Spoon the mixture into a greased and lined 20cm springform cake tin and bake in oven for 1-1¼ hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

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