Serves: 12
Preparation time: 30 mins
Cooking time: 35 mins

Carrot Cake

Everyone who tries this has said it’s the best carrot cake they have ever had. Super moist and full of texture, combined with cream cheese frosting – every mouthful is heaven.


  • 120g chopped walnuts
  • 450g carrots, grated
  • 3 Ella Valentine eggs
  • 125ml buttermilk
  • 1 teaspoon vanilla extract
  • 450g caster sugar
  • 250ml vegetable oil
  • 1 tbsp orange zest
  • 300g plain flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon

Cream cheese frosting:

  • 120g unsalted butter, softened
  • 120g cream cheese, softened
  • 400g icing sugar
  • 1tsp vanilla extract


  • 25cm round cake tin


Preheat the oven to 180C (350F), Gas Mark 4. Lightly grease and flour a 25cm round cake tin.

  1. 1. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
  2. 2. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
  3. 3. In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon.
  4. 4. Fold the flour mixture into the carrot mixture, taking care not to overmix.
  5. 5. Fold in the toasted walnuts until evenly combined.
  6. 6. Pour the mixture into the prepared cake tin and bake for 35-45 mins or until a cocktail stick inserted into the centre comes out clean.
  7. 7. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.

Cream cheese frosting:

  1. 1. Cream the cream cheese and butter until smooth.
  2. 2. Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
  3. 3. Spread onto the top of the cake and round the sides.