Carrot Cake Recipe

Feb 10, 2017 | Jenni Ashford

Who doesn’t love a carrot cake?

Our Head Chef, Adam Little shares one of his favourite cake recipes: carrot cake in 7 easy steps.

There’s nothing like a slab of moist, squidgy carrot cake with a hint of sweet cinnamon and a steaming mug of tea, to get you through a cold winter’s afternoon.

Our carrot cake is always one of the most popular items in our Afternoon Teas if you would rather enjoy ours instead – with a prosecco in hand?

But, if you choose to give it a go, it’s time to fire up the oven, grab your apron and get baking…


450g grated carrot
250g raisins
4 eggs
250g sugar
250ml olive oil
1tsp vanilla essence
zest of 4 oranges
240g plain flour
2tsp bicarbonate soda
pinch of salt
2 tsp ground cinnamon

For the cream cheese frosting

125g butter
250g icing sugar
125g cream cheese
1 tsp ground cinnamon
zest of an orange
1 tsp vanilla essence


Fan oven temperature: 180 degrees

1. Combine grated carrot and raisins and olive oil
2. Beat the eggs and sugar
3. Add the orange zest
4. Sift the flour, salt, cinnamon and bicarb into the egg mix
5. Add the carrot and raisins, folding together gently
6. Line a 20cm baking tin and place the mixture inside
7. Bake for 30 minutes

Method for the cream cheese frosting

Cream butter and icing sugar together, add cream cheese and mix well. Throw in the zest, cinnamon and vanilla essence and it’s ready to serve.

Remove the cake from the oven, allow to cool and the apply the cream cheese frosting however you want!

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