Carrot cake

Makes 1 x 26cm cake


For the cake

  • 340g caster sugar
  • 340ml sunflower oil
  • 4 free-range eggs
  • 340g plain flour
  • 12g baking powder
  • 3g salt
  • 3g bicarbonate of soda
  • 12g ground cinnamon
  • 280g carrots, finely grated
  • 90g raisins, dusted in a little flour

For the frosting

  • 250g full fat cream cheese
  • 600g icing sugar
  • 80g unsalted butter softened
  • 4ml vanilla extract
  • 1 orange, zested


  • Preheat oven 170C / gas 3
  • Beat sugar and oil together, add eggs a little at a time so that they emulsify
  • Fold in all dry ingredients, add the carrots and raisins
  • Spoon mixture into 1 greased and lined 23cm cake tin
  • Bake for 45 minutes or until golden brown and springs back when pressed
  • Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely
  • When cold cut cake in half horizontally
  • To make the frosting; beat cream cheese and icing sugar together. Add soft butter and mix to incorporate
  • To build the cake; pipe half frosting on the upside-down first cake and sandwich with the second cake, right-side up
  • Spread remaining frosting on top, swirl with a fork and finish with grated orange zest


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