Happy Easter! Classic Carrot Cake

Easter Carrot Cake
9th April 2019

Happy Easter! Classic Carrot Cake

Spend some time baking this Easter holiday with this delicious carrot cake that you can enjoy with family and friends.


Carrot Cake

  • 400g Caster Sugar
  • 4 Eggs (Use 2 mashed bananas or avocados as a dairy-free alternative)
  • 400ml Sunflower Oil
  • 1 Tsp Vanilla Extract
  • 400g Plain Flour (Use a gluten-free alternative like rye flour or oat flour)
  • 3 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 400g Carrots (finely grated)
  • 125g Raisins


  1. Whisk together sugar, eggs and sunflower oil until thick.
  2. Then add in flour, baking powder and cinnamon and mix ingredients gently together.
  3. Lastly, add in the grated carrots and raisins and mix in until well combined.
  4. Grease and line a 9” tin. You can also use this recipe to make 2 x loaf tins.
  5. Pour the cake mixture into the baking tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
  6. Leave to cool in tins for 10mins then turn onto a cooling rack.
  7. To prepare the icing, in a large bowl, mix the icing sugar, water and vanilla extract until smooth. Chill until needed.
  8. Have some fun decorating the cake as you wish – we went for some ready-made carrots made out of icing, some blanched almond flakes and some strawberry jam around the edge of the cake.

Our scrumptious ready-baked Carrot Cake is available to buy in a box of 12 for delivery direct to your door!