MAKE IT, Carrot Cake

I dug up a mahoosive carrot from the veggie patch. It’s certainly a big one, and probably a bit big for normal use as it might be a bit woody. Carrot cake sprang to mind.

This is my recipe –

3 beaten eggs
6 oz self-raising flour
6 oz soft, light brown sugar
1 tsp bicarb
1 tsp ground cinnamon
1/2 tsp ground nutmeg
6 floz light vegetable oil
3 oz raisins
2 oz chopped walnuts
6 oz grated carrot
grated rind of 1 orange
7 oz full fat cream cheese (I use Philadelphia)
4 oz icing sugar, sifted
2 tsp orange juice
  • Mix the eggs, oil, sugar, flour and bicarb together until smooth.
  • Mix in the raisins, walnuts, orange rind, carrot and spices.
  • Pour into a 2lb loaf tin or 9″ square tin
  • Bake at 160c for 40 mins or so (or until a skewer push into the centre comes out clean)
  • Cool in a wire rack
  • Mix together the icing ingredients and beat until smooth.
  • Smother the icing over the top of the completely cold cake.



Delicious! It’s very moist and keeps brilliantly.

Pop it in an air-tight container and enjoy a slice with a cup of tea day after day!???????????????????????????????








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