We love carrot cake. I actually don’t know anyone who doesn’t like carrot cake. The ultimate crowd pleaser. We have a friend who has a cinnamon allergy, we leave this out and add the zest of an orange instead. Leaving the grated carrot in the sugar for a while helps draw out all the carrot juice. This helps to keep the cake moist.

You will need:

  • 20cm loose-bottomed cake tin

  • Silicone paper

  • Grease spray

  • Stand mixer with balloon whisk


  • 300ml vegetable oil

  • 3 large eggs

  • 300g soft golden sugar

  • 300g self raising flour

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 300g grated carrot

  • Zest of one large orange

For the topping

  • 250g cream cheese

  • 50g icing sugar

  • Zest of one large orange


Preheat your oven to 160 degrees Celsius. Grease and line your cake tin.

Grate your carrots and place in a bowl. Cover with the sugar spices and orange zest. Leave for 10 minutes.

In the bowl of a stand mixer, whisk your eggs and oil for 4 minutes. Add your carrot/sugar mix and set away on medium speed. Add your flour and baking powder. Mix until just combined.

Pour into your cake tin and pace in the centre of your oven. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely in its tin.

Whisk the cream cheese, zest and icing sugar together and spread evenly over the top of your carrot cake. If you want to make your cake extra special, use the carrot jam recipe in the centre of the cake. You won’t regret it.

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