This afternoon tea favourite is perfect for these autumnal days. It is very simple to make too.



200g Muscovado Sugar

200g Self-Raising Flour

200ml Sunflower Oil

4 Medium Eggs

400g (4 medium) Carrots Grated.

Zest and Juice Of One Small Orange

1 tsp Cinnamon

1 tsp Ground Ginger

1/2 tsp Ground Nutmeg

100g Finely Chopped Walnuts (Leave some whole to decorate the cake with)


200g Cream Cheese

100g Icing Sugar

1 tbsp Butter

1 Pinch Ground Cinnamon


Pre heat oven 175C (Gas mark 4). Grease a cake tin with butter. I like to use a spring form cake tin as these make it easier to remove the cake from the tin.

In a mixing bowl pour in the sugar, flour, oil, eggs, orange juice and zest, baking powder, cinnamon, ground ginger and ground nutmeg.


Mix ingredients with an electric mixer. Once blended fold in the grated carrot and chopped walnuts. Pour into the greased cake tin.


Place in the pre-heated oven and cook for roughly 1hour and 15 minutes. Always check the cake with a skewer to see if the centre is cooked. The skewer should come out clean and dry. Once cooked place onto a cooling rack.

To make the icing, cream together the cream cheese, butter, icing sugar and cinnamon.

Once the cake has cooled, cover the top of the cake with the icing and decorate with walnuts.

Make a cup of tea to go with it and enjoy!




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