Basic Carrot Cake


So this is the only carrot cake recipe I have used to date, as cake recipes have always kind of scared me. I guess I have thought that more skill is required to bake a whole tin of uncooked mixture. To get it right, all cooked evenly all the way through and not burnt on top has always seemed like it requires a lot of skill. This recipe, like all of the other Chelsea Sugar recipes I have tried has proven to be easy to follow, foolproof and delicious at the end.


  • 3 eggs
  • 2 c brown sugar
  • 1 c oil
  • 3 c grated carrots
  • 2 1/4 c flour
  • 1/2 c milk (warmed)
  • 1 t salt
  • 2 t cinnamon
  • 2 t baking soda
  • 1/2 c walnuts
  • 1/4 c almonds
  • 1/4 c dried apricots
  • 50g butter, softened
  • 1/2 c cream cheese
  • 2 c icing sugar
  • 1 t vanilla essence


  1. Beat eggs and brown sugar together until combined.
  2. Add oil and 1/2 c walnuts, then all other ingredients and mix well. This mixture when all combined should be quite wet, if you think it is too wet then it is probably perfect.
  3. Pour into a large 23 cm greased non-stick cake tin (I used a Wiltshire 22cm ring cake tin and this was definitely too small) and bake for 45-55 minutes or until a skewer Β comes out clean.
  4. Stand in the tin for 20 minutes and then turn onto a wire rack to cool.
  5. Once cake has completely cooled start the icing. Beat butter and cream cheese together.
  6. Add the icing sugar, vanilla and sufficient milk to make a light fluffy consistency that is also able to hold it’s own.
  7. Spread over cake, then roughly chop the 1/4 c walnuts, almonds and apricots and sprinkle over top of cake.

Tip: The longer the cake is in the oven, and the lower the temperature the wetter the mixture can be.