Carrot Cake

High time I gave you a recipe! This is a carrot cake given to me by a gardening buddy.

These quantities will make  a 23cm by 30cm baking tray’s worth .


220g grated carrot
300g plain flour (I mixed white and wholemeal)
400g sugar (I mixed white and brown)
1 tbsp baking powder
170ml cooking oil
2 tbsp ground cinnamon
4 eggs
432g tin of crushed pineapple, drained


Mix all the dry ingredients together and then add in the eggs and oil. Mix well (but with a spoon will do, you don't need a whizzy machine). Fold in the carrots and pineapple. Bake in greased tins at 180°C for 45-60 minutes until cooked through and springy.
Spread with cream cheese icing made using 100g butter to 200g cream cheese to 300g icing sugar beaten together until smooth.
Because it is a damp sponge it doesn’t keep particularly well, but, un-iced it freezes brilliantly.


Eldest doesn’t like conventional fruit cake, and Youngest doesn’t eat fruit or vegetables except in conventional fruitcake… unexpectedly they both like this!

Try and remember to share it with your family. It wasn't just me, honest!