Crackin’ Carrot Cake

This delicious carrot cake is incredibly light and moist, and wickedly simple to prep.


  • 350g self-raising flour
  • 325g sugar
  • 2 teaspoons cinnamon
  • 250g carrots grated
  • 75g Almonds, flaked
  • 4 medium eggs
  • 200ml olive oil
  • 4 tablespoons milk
  • 180g cream cheese, full fat
  • 30g sugar
  • 25g walnuts finely chopped


Step 1

Preheat the oven to 180C. Grease and line the bottom and sides of a round cake tin with a double layer of greaseproof paper.

Step 2

Mix the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl. Then beat together the eggs, olive oil and milk in a large jug. Next, pour the wet ingredients into the dry ingredients, slowly stirring to make sure all the flour is incorporated.

Step 3

Tip the cake mixture into the lined cake tin and cook for an hour, or until a skewer comes out clean. (If you don’t own a skewer, use a teaspoon handle instead!)

Step 4

Simply mix the cream cheese and icing sugar together and spread it on the top of the cake. Sprinkle the finely chopped walnuts on the top to decorate. Enjoy!