Carrot Cake Recipe

Hello there!

I feel like carrot cake is a dessert most people tend to only make around Easter, but honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.  

Especially when it comes to this carrot cake recipe. Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again.

For this one I used the M&S cake mix and I have to say, it went really well. 

Here’s what you’ll need:

1 x box of M&S carrot cake mix

2 large eggs

½ tsp baking powder (as they never put enough in)

3 tbsp vegetable oil (not olive)

5 tbsps water

1 tsp cinnamon (because they never put enough in)

1 carrot (large)

Handful of chopped walnuts

30g butter, softened

200g full fat cream cheese (I’ve doubled this as it was far too sweet) 

1.    Preheat the oven to 180°C/GM4 and grease/line two sandwich tins.

2.    Put the cake mix in a bowl, add the eggs, baking powder, oil, water and cinnamon. Mix together well. Grate the carrot into the bowl, add the walnuts and folder into the batter.

3.    Pour half of the batter into each sandwich tin and bake for about 20 minutes. Check after 15 as the size of your sandwich tins will determine how long they take. Plus if they are on different shelves of the oven you may want to switch them halfway through to get even cooking.

4.    While the cake is cooking put the icing sugar packet into a bowl and add the butter. Mix together until the butter is evenly distributed throughout the icing sugar. Add the cream cheese and mix like mad. Leave in the fridge until you need it.

5.    Once the cakes are cooked leave to cool completely before assembling. Put one cake down first, spread half the cream cheese icing over it and put the other cake on top. Spread with the rest of the icing and you can decorate with more walnuts and grated carrot if you so wish.

P.S. If you are interested in a really good carrot cake recipe, check this one here.