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  • Carrot Cake Recipe

    25 March 2020

    Makes 1 x 26cm cake




    • 340g caster sugar
    • 340ml sunflower oil
    • 4 free-range eggs
    • 340g plain flour
    • 12g baking powder
    • 3g salt
    • 3g bicarbonate of soda
    • 12g ground cinnamon
    • 280g carrots, finely grated
    • 90g raisins, dusted in a little flour

    Cream cheese frosting

    • 250g full fat cream cheese
    • 600g icing sugar
    • 80g unsalted butter softened
    • 4ml vanilla extract

    Cream cheese frosting

    • 1 orange, zested


    • Preheat oven 170C / gas 3.
    • Beat sugar and oil together, add eggs a little at a time so that they emulsify.
    • Fold in all dry ingredients. Add carrots and raisins
    • Spoon mixture into 1 greased and lined 23cm cake tin.
    • Bake for 45 minutes or until golden brown and springs back when pressed.
    • Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
    • When cold cut cake in half horizontally.
    • To make the frosting; beat cream cheese and icing sugar together. Add soft butter and mix to incorporate.
    • To build the cake; pipe half frosting on the upside-down first cake and sandwich with the second cake, right-side up. Spread remaining frosting on top, swirl with a fork and finish with grated orange zest.

    We would love to see your creations! Tag us on social media@SearcysLondon #StayinwithSearcys

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