Carrot Cake

I know moist is not the most amazing sounding word but it does describe this cake. It never dries out and this is because it is made with oil, not butter. It will last for 4 days once iced but if you make it into a loaf you can freeze the baked loaf for up to 3 months. The honey adds an extra sweetness to the spices and you can hardly taste or see the carrot. Also, this is the perfect way to use up carrots which are looking a bit sad in your fridge.


  • 1 cup oil
  • 1& 1/3  cup granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 3 tablespoons honey
  • 3 cups flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamon
  • 4 large carrots grated


  • 150 g cream cheese
  • 2 cups icing sugar
  • 1 teaspoons milk ( more if needed)
  • 1/4 cup chopped walnuts to sprinkle


  1. Preheat oven to 180 degrees
  2. Spray a large round tin with oil
  3. In a mixer, blend oil and sugar until combined
  4. Add eggs one at a time and then the vanilla and honey and mix until smooth
  5. In a separate bowl whisk together the remaining dry ingredients
  6. Pour wet mixture into dry and using a wooden spoon mix together
  7. Fold in the grated carrots and stir until combines
  8. Pour the batter evenly into the prepared cake pan
  9. Bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean
  10. To make the icing whisk cream cheese, icing sugar and milk until smooth
  11. Frost the outside of the cakes and top with chopped nuts

Enjoy xx


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