Cake & Cookie Recipes > Carrot Cake

How to make carrot cake:
This cake has become very trendy in recent years, stemming from its association with organic or whole food. There is nothing new in the idea of using root vegetables as sweeteners. Indeed this was done in the 1700's and probably before that when sugar was extremely expensive. See also beetroot cake.


2 cups self raising flour
4 large carrots
2 teaspoons baking powder
2 teaspoons cinnamon
5 tablespoons soft brown sugar
2 tablespoons walnuts, finely chopped
1 tablespoon hazelnuts, finely chopped
1 large ripe banana
2 medium eggs
frosting (topping)
1 cup cream cheese
4 tablespoons butter, unsalted
3 tablespoons icing/confectioner's sugar
(see measure conversions for more information)


- Put all the ingredients for the cake into a food processor and blend until smooth or beat together in a large basin.
- Bake in a well greased deep cake tin for just under 1 hour.
- When the cake is cooked, cool it on a metal rack.
- Cream the butter and icing sugar together and blend in the cream cheese.
- Use this to cover the top of the cake.