Carrot Cake

Carrot Cake

Claire Wood, owner of Stephenson’s Coffee and Tea House, winner of many Chesterfield Food and Drink Awards over the years, shares her recipe for their scrumptious Carrot Cake.


For the cake:

  • 275g Self Raising flour
  • 350g Caster Sugar
  • 1tsp Baking Powder
  • 3tsp Cinnamon
  • 1½ tsp Ginger
  • 300ml Sunflower Oil
  • 275g Grated Carrots
  • 4 large Free Range Eggs
  • 1tsp Good Quality Vanilla Extract

For the topping:

  • 100g Softened Butter
  • 200g Icing Sugar
  • ½ tsp Vanilla Paste


Grease and line a 30x20cm tray bake tin and pre-heat the oven to 160c.

Firstly, put all dry ingredients into a large bowl or food mixer. Add the grated carrots, oil and eggs, then beat well.

Add the vanilla extract and beat again.

Carefully pour into the tin and bake in the centre of the oven for approximately 55 minutes – it may take longer – the
cake needs to be well risen and a golden colour.

Remove from the oven and allow to cool completely before turning out of the tin and removing the baking parchment.

To make the topping soften the butter and gradually stir in the icing sugar- add the vanilla paste and stir again.

Carefully spread the topping over the Carrot Cake and then cut into either squares or rectangles to serve.

Finally, grab yourself a cup of tea, sit back and enjoy a slice of cake!

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