Carrot Cake

Time Needed

  • Preparation Time: 20 minutes
  • Baking Time: 25 – 30 minutes
  • Cooling Time: 30 minutes


For the Cake:

  • 230g (8.1 oz) Butter
  • 100g (3.5 oz) Natural Yoghurt
  • 4 Eggs
  • 1 ½ Teaspoon Vanilla
  • The Zest of half an Orange
  • 265g (9.3 oz) Self Raising Flour
  • 335g (11.8 oz) Light Muscovado sugar
  • 2 ½ Teaspoon Ground Cinnamon
  • ¼ Fresh Nutmeg (Grated)
  • 265g (9.3 oz) Carrots (Grated)

Optional Additions:

  • 100g (3.5 oz) Sultanas or Raisins
  • 100g (3.5 oz) Walnuts or Pecans roughly chopped

For the icing:

  • 100g (3.5 oz) Butter
  • 300g (3.5 oz) Icing Sugar
  • 100g (10.5 oz) Soft Cheese

Equipment You’ll Need

  • 2 Large Bowls
  • Spatula
  • Sieve
  • Kitchen Scales
  • 2 20cm Round Cake Tins
  • Sharp knife and chopping board (if not using pre-chopped nuts)
  • A Mixer will be very useful for the icing
  • An Oven (Pre-heated to 180°C / 350 °F)


Step 1

Whisk the melted butter, yoghurt, vanilla, and orange zest together. You can do this in a bowl, or a large jug.

Step 2

In a large bowl mix sieve the flour, add sugar, cinnamon, and nutmeg, and mix together.

Step 3

Add the wet ingredients to the dry ingredients and mix well.

Step 4

Add the grated carrots, raisins, and half the nuts.

(Plan Amendment: Plan does not add raisins or nuts)

Step 5

Bake in 2 20cm cake tins at 180 degrees C for 25 – 30 minutes, until a skewer comes out clean

(Plan Amendment: Plan has one cake tin this size, so is cooking it for longer. You can use any size and shape of tin that you have, just prepare to adjust the cooking time.)

Step 6

Allow to cool completely before icing.

Ice the Cake

Step 7

Beat the sugar and butter together until smooth.

Step 8

Add half the soft cheese into the buttercream and beat together

Step 9

Add the rest of the soft cheese

(Plan Ammendment:Plan just uses normal buttercream)

Step 10

Stack the two cakes with a later of icing in the middle and more spread on the top

Step 11

Sprinkle on the remaining nuts (if using them).

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