I‘m getting adventurous nowadays. Never had much success in making cakes but this is surprisingly, quite easy to make (except for the grating part 🙁 ).. Anyways, here is the most basic and easy recipe I can find for the cake, as well as the cream cheese spread.


  • 250ml sunflower oil, plus extra for greasing (I used clothes clips instead of greasing.)
  • 200g castor sugar (I used sugarcane sugar. Use less if you don’t like it too sweet.)
  • 3 large eggs
  • 225g self-raising flour
  • 300g carrots, coarsely grated (I used 250g carrots and 50g courgette)
  • 25g softened butter
  • 300g half-fat cream cheese
  • 15g unrefined icing sugar
  • Zest of 1 orange or 1 lemon or 2 limes



    Serves 4-6
    Prep time 30 mins
    Cook time 40 mins
    Total time 70 mins
total time


  1. Preheat oven to 180C. Line a 20x28cm baking tray and clip de outer sides with clothes clips to hold the baking paper in place.
  2. Pour oil into a deep bowl. Add sugar and whisk. Add eggs, 1 at a time, whisking after each egg.
  3. Sift flour into mix, then carefully fold in, without overstirring. Fold grated carrots (and courgette) into mixture, then pour into tin and spread evenly. Remove clothes clips.
  4. Bake in oven for 40 mins, till well risen and golden. Set aside to cool.
  5. Meanwhile, put butter and cream cheese, into a bowl. Mix till soft. Sift in icing sugar, then add half the orange zest and mix.
  6. Remove cake from tin, spread over the icing and sprinkle with remaining zest. Cut into 12 squares and serve.

I cheated a little. 😛 I couldn’t get any plain cream cheese at our local supermarket, so I bought a small pack of cream cheese with pineapple bits. Most carrot cake recipes put in very little grated carrots but I think what I had was good enough and I added in some grated courgettes coz I think carrots and courgettes go well together. The cake tastes pretty good, altho a tad too sweet for me.. Would I make it again? Yes, I think I will.. 😛

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