This is a gorgeous, easy recipe for a carrot cake which is moist, and the chunks of walnut halves add a wonderful, nutty texture to the cake.

Serves 16 | Preparation Time: 20 minutes | Cooking Time: 30 minutes


250g Self Raising Flour
300g Caster Sugar
2 teaspoons Ground Cinnamon
4 Eggs
300ml Sunflower Oil
350g Grated Carrots
130g Walnut Halves
110g Margarine (softened)
200g Cream Cheese (Soft Cheese)
300g Icing Sugar

Preheat oven to 180C/160C Fan/350F/Gas Mark 4
Grease and line two 15 inch cake tins
Add the flour, sugar and ground cinnamon to a large mixing bowl and stir together.
Add the eggs and oil and whisk until blended.
Add the carrots and walnut halves to the bowl (keeping a few side for decoration) and mix until the ingredients are well-combined.
Split the cake mixture evenly between the two cake tins, and bake for 25 to 30 minutes (or until a skewer inserted into the centre of the cakes comes out clean). Cool on a wire rack.
To prepare the cream cheese frosting, add the margarine, cream cheese and icing to a large bowl and whisk together until smooth.
Spread a third of the frosting on one cake evenly, placing the second cake on top, and spread over the remaining frosting carefully. Decorate the centre of the carrot cake with the walnut halves.
Chill cake in fridge for a few hours to allow the frosting to set.
Serve and enjoy 🙂
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