• 250g self-raising flour
  • 2 teaspoons ground cinnamon
  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 350g grated carrots (about 4 medium carrots)
  • 120g chopped walnuts
  • Cream cheese icing
  • 225g cream cheese
  • 110g margarine, softened
  • 450g icing sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180 C / Gas 4. Grease one 23cm round cake tin
  2. In a medium bowl, stir together the flour, cinnamon and sugar.
  3. Add the oil and eggs, mix until blended, then stir in the carrots and nuts.
  4. Divide the cake mixture evenly between the two prepared tins.
  5. Bake for 30   – 40 minutes in the preheated oven – check after 30 minutes. A skewer inserted into the cake should come out clean.
  6. Cool cake on  a wire racks before removing from the tin.
  7. To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the  vanilla. Use to top the cooled cake.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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