Carrot Cake

After my success last week with the chocolate banana bread, I decided to have another go at a Fay Ripley recipe. This time carrot  cake which is a favourite of mine although I’ve never attempted to make it before.  Again it was so easy to make – you just chuck everything in together and bake! It tastes so good too – I love how I’m getting a small repertoire going now! ha

So I’d say give this a go and then let me know what you think.


50g walnuts

180g golden caster sugar

150g plain flour

1tsp ground cinnamon

2 large free range eggs

2 large carrots, peeled and coarsely grated

1tsp baking powder

100ml olive oil

For the Topping:-

200g soft cream cheese

100g icing sugar

1 unwaxed lemon

1) Preheat the over to 180 degrees (fan) and line a loaf tin.

2) Break up the walnuts and mix all the cake ingredients together in a large bowel.

3) Plop into the loaf tin and bake for 50-60 mins till golden. Cool slightly in tin while mixing together the topping ingredients.

4) When cooled top with the creamy icing and ENJOY!


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