Carrot Cake

A really gorgeous carrot cake recipe courtesy of Paul’s brother
Mark – thanks Mark!


Carrot cake:

  • 8oz self raising flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 5 oz soft brown sugar
  • 3 tbsp chopped walnuts or pecan nuts
  • 6oz grated carrots
  • 2 tbsp desiccated coconut
  • 1.5 tsp vanilla essence
  • 2 eggs beaten
  • 0.25 pint of corn oil
  • 2 tbsp milk


  • 3oz full fat soft cheese
  • 2oz butter (softened)
  • A few drops of vanilla essence
  • 1 tbsp hot water
  • 6oz icing sugar


  1. Sift the flour, baking powder, cinnamon and salt into a mixing
    bowl. Add the nuts, sugar, carrot and coconut. Mix it all
  2. Add the vanilla, eggs, oil and milk. Give it a quick blast with
    the food mixer until it’s all combined together well. If you
    don’t have a food mixer just beat it together with a wooden spoon
    for a few minutes or as long as your arm will hold out!
  3. Turn the mixture into your tins and stick it in the oven –
    preheated to 180°C and leave until it is well risen, golden
    brown and cooked through – 50minutes or so.
  4. Leave the cake for a few minutes to cool a bit before turning it
    out and then leave it to cool completely before icing it.
  5. To make the frosting put everything except the icing sugar into a
    deep bowl and start mixing and adding the sugar slowly until it is
    all combined.
  6. When it’s all mixed, keep going to make it as creamy as you
  7. Spread over the cake!