Joe's Carrot Cake

Development Chef, Joe Perkins has shared one of his favourite recipes for Carrot Cake which he enjoys making at home.


450ml vegetable oil

400g plain flour

2 tsp bi carb

550g light brown sugar

5 eggs

2 ½ tsp ground cinnamon

525g carrots

150g walnuts, chopped

For the icing:

200g cream cheese

150g icing sugar

100g butter, softened


For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 10in springform tin.

Mix all of the ingredients for the carrot cake, except the carrots, together in a bowl until well combined. Stir in the carrots.

Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.

Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

Meanwhile, for the icing, beat the cream cheese, icing sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.