# Birthday
Cook: 50 mins
Prep: 30 mins
Quite Easy
Serves: 12
Our Carrot Cake recipe is always a firm favourite at special occasions or around the family dinner table. The lightly spiced flavour, combined with the delicious frosting, makes this Carrot Cake recipe a sure pleaser. It can be baked within an hour, so it's ideal for busy bakers, and our step by step guide makes it super easy.
Nutrition and allergy information
Each serving typically contains:
Energy
1529kJ
366kcal
18%
Fat
19.6g
28%
Saturates
5.5g
28%
Sugars
28.2g
31%
Salt
0.45g
7%
of an adult's Reference Intake (RI)*
Energy per 100g: 1443kJ/345kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Milk
- Eggs
- Gluten
- Nuts
Print Recipe
'Quick, easy, delicious! Lovely texture, easy to make, very tasty. The cake was easy to prepare, and looked great. Yummy!'
Carrot top 345
Read more reviews
Light brown soft sugar
100g
Eggs, beaten
3
Sunflower oil
4tbsp
Carnation Fat Free Condensed Milk
Half a 405g can
Self-raising flour
150g
Ground mixed spice
½tsp
Baking powder
1tsp
Zest of 1 orange and 2tbsp juice
Raisins
55g
Ground almonds
55g
Carrots, peeled and grated
350g
Walnut pieces (optional)
100g
Cream cheese
150g
Carnation Fat Free Condensed Milk
4tbsp
Lemon and orange zest
You will also need...
20cm cake tin, lined with parchment.
Print Recipe
Step 1 of 5
Watch our short video to show you how to make our quick and easy carrot cake.
Step 2 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 3 of 5
In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of condensed milk. Mix in the remaining cake ingredients.
Step 4 of 5
Pour into the tin and bake for 45-50 minutes until well risen. Cool slightly then turn out and cool completely.
You can also adapt this easy Carrot Cake recipe to make muffin size Carrot Cakes – simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.
Step 5 of 5
To prepare the frosting, place the cream cheese in a bowl and beat until smooth, whisk in the rest of the condensed milk. Spread the frosting over the cake. Decorate with lemon and orange zest.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Related Recipes
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Carrot Cake
-
Cook: 50 mins
Prep: 30 mins
-
Quite Easy
-
SERVES: 12
-
Ingredients
Light brown soft sugar
100g
Eggs, beaten
3
Sunflower oil
4tbsp
Carnation Fat Free Condensed Milk
Half a 405g can
Self-raising flour
150g
Ground mixed spice
½tsp
Baking powder
1tsp
Zest of 1 orange and 2tbsp juice
Raisins
55g
Ground almonds
55g
Carrots, peeled and grated
350g
Walnut pieces (optional)
100g
Cream cheese
150g
Carnation Fat Free Condensed Milk
4tbsp
Lemon and orange zest
You will also need...
20cm cake tin, lined with parchment.
-
Method
Step 1 of 5
https://www.youtube.com/watch?v=Ask5Uigb-Lk&feature=youtu.be
Watch our short video to show you how to make our quick and easy carrot cake.
Step 2 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 3 of 5
In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of condensed milk. Mix in the remaining cake ingredients.
Step 4 of 5
Pour into the tin and bake for 45-50 minutes until well risen. Cool slightly then turn out and cool completely.
You can also adapt this easy Carrot Cake recipe to make muffin size Carrot Cakes – simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.
Step 5 of 5
To prepare the frosting, place the cream cheese in a bowl and beat until smooth, whisk in the rest of the condensed milk. Spread the frosting over the cake. Decorate with lemon and orange zest.
