Carrot Cake

This classic carrot cake looks very impressive - but is really easy to make!

Preparation notes

Enough for nine slices


2 free-range eggs
75g light brown sugar
100ml vegetable oil
150g self-raising flour, sieved
175g carrots, grated
75g sultanas
½ tsp ginger
¼ tsp nutmeg

Light Icing (if required):
30g icing sugar
2 tsp lemon juice
2 drops of orange food colour (optional)

  1. Pre-heat the oven to 190C/375F/Gas 5. Grease and line a 450g loaf tin.

  2. Whisk the eggs and sugar together in a large bowl then blend in the oil. Gradually add the flour, stirring continually with a wooden spoon. 

  3. Stir in the carrots, sultanas, ginger and nutmeg, mixing everything together until it is evenly combined. 

  4. Transfer the mixture to the loaf tin, ensuring that it is evenly spread out. Bake for 35 minutes. Allow to cool slightly before transferring to a wire cooling rack. 

  5. Mix the icing ingredients together. When cake has cooled, top with icing, slice and serve.
© Copyright The Vegetarian Society

Carrot Cake

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