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Margherita Flatbread
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Carrot Cake
A moist, spiced carrot cake with a tangy cream cheese frosting — a teatime favourite for any occasion.
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20 minPrep🔥
40 minCook🍽️
10Serves📊
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Ingredients
- 250g grated carrots
- 200g plain flour
- 200g brown sugar
- 3 eggs
- 180ml oil
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- For frosting: 200g cream cheese, 50g butter, 100g icing sugar
Instructions
- Heat the oven to 180C and line two tins.
- Whisk the eggs, sugar and oil.
- Fold in the flour, baking powder and spices.
- Stir in the grated carrot.
- Divide between the tins and bake for 35-40 minutes.
- Cool, then beat the frosting ingredients and sandwich and top the cake.
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Tara’s tips
- Grate the carrots finely so they melt into the sponge.
- Make sure the cake is fully cool before frosting.
Serving suggestions
- Lovely with a cup of tea.
Storage & reheating
Keeps 4 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add nuts?
Chopped walnuts are traditional and lovely.
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