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Ginger Spiced Carrot Cake


225g White Self Raising Flour

225g Light Muscovado Sugar

225ml Vegetable/ Rapeseed Oil

4 Eggs

1 tsp Bicarb of Soda

3 tsp Ground Ginger

2 tsp Cinnamon

2 tsp Mixed Spice

150g Saltanas

250g Grated Carrots

75g Walnuts or Pecans


  • Pre heat oven to 180 degrees
  • Weigh out all ingredients
  • Greece 2 x 8 inch cake tins
  • Place the oil and sugar in a free standing mixer and mix at a medium setting until pale and fluffy (5-7 mins)
  • Add all eggs (one at a time)
  • Sift in all the flour and spices and bicarb (ensure nice and evenly mixed)
  • Once smooth, add in the saltanas, carrots and nuts
  • Bake until firm to the touch (25- 30 mins)
  • Once cool fill with a delicious cream cheese buttercream (250g butter, 500g Icing sugar, 100g cream cheese and spices!)

Eat and enjoy!!