Classic Carrot Cake

  • Carrot cake
  • Carrot cake
  • Carrot cake
  • Carrot cake
  • Carrot cake
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • 8 slices
  • How to make

For the sponge:

340g organic carrots
190g dates
200g plain flour
50g ground almond flour 
1 ½ tsp baking powder
1 tsp baking soda
2 tsp cinnamon
120g chopped walnuts
3 large free range eggs
240ml sunflower oil
100g sultanas


225g cream cheese
1 tbsp honey
1 tsp vanilla extract
Chopped walnuts and apricot to decorate (optional)

Step 1

Cover dates with boiling water. Set aside for 10-15 mins. Wash and peel carrots. Grate them using the thin side of a cheese grater.

Step 2 

Preheat your oven to 160°C, 140°C Fan, Gas Mark 3. Grease and line a 20 x20 cm square cake tin with baking parchment.

Step 3

In a large bowl, sift in flour, almond flour, baking powder, baking soda and cinnamon together, then add the nuts.

Step 4 

Drain dates, reserving the liquid. Puree the dates in a blender with 4 tbsp of the reserved liquid.

Step 5 

Beat the eggs until light and fluffy. Add the carrots, eggs, oil, dates and sultanas to the dry ingredients and mix thoroughly.

Step 6

Pour the mixture into greased tin. Bake for 50-55 mins, or until a skewer comes out clean. Cool the cake in the tin for 10 mins before turning out onto a wired rack to cool further.

Step 7

For the topping, beat the cream cheese until smooth, and the honey and vanilla extract and mix thoroughly. Spread on to the cooled cake. Decorate with chopped walnut and apricots.


  • Gluten ingredients
  • Wheat
  • Dairy ingredients
  • Eggs
  • Nuts

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