Carrot cake (serves 8)


  • 175g self-raising flour
  • 175g light muscovado sugar 
  • 1 tsp bicarbonate of soda 
  • 1 tsp ground cinnamon 
  • 1/2 tsp grated nutmeg
  • 175ml sunflower oil 
  • 3 Large Field Farm eggs 
  • 3 medium carrots, grated 
  • 100g raisins
  • grated zest of 1 orange

For the frosting 

  • 175g icing sugar 
  • 2 tbsp fresh orange juice 


  1. Preheat the oven to 180c (gas mark 4).
  2. Oil and line the base of an 18cm cake tin with baking parchment. 
  3. In a large mixing bowl add the sugar, oil and the eggs and lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
  4. Sift the flour, bicarbonate of soda and spices and add to the mixture and stir until everything is evenly mixed. 
  5. Pour the mixture into the tin and bake for 40-45 minutes, until it feels firm and springy. Cool in the tin for 5 minutes, then remove and peel off the paper and cool on a wire rack. 
  6. For the frosting beat together the ingredients until smooth and at the consistency of single cream. 
  7. Now to decorate! Boldy drizzle the icing over the cake allowing it to drip down the sides. 
  8. Once this has cooled you’re ready to serve your masterpiece!