Carrot Cake
Serves 11·Added 5 May 2026 by Tom Melhuish
DessertVegetarian
Ingredients
| 225 | g | self-raising flour |
| 10 | ml | baking powder |
| 150 | g | soft brown sugar |
| 115 | g | ready-to-eat dried figs(roughly chopped) |
| 225 | g | carrots(grated) |
| 2 | small ripe bananas(mashed) | |
| 2 | eggs | |
| 150 | ml | sunflower oil |
| 175 | g | cream cheese |
| 175 | g | icing sugar(sifted) |
| coloured sweets, nuts or grated chocolate(to decorate) |
Method
1.Lightly grease an 18 cm/7 in round, loose-based springform cake tin. Cut a piece of baking parchment or greaseproof paper to fit the base of the tin.
2.Preheat the oven to 180°C/350°F/Gas 4. Put the flour, baking powder and sugar into a large bowl and mix well. Stir in the figs.
3.Using your hands, squeeze as much liquid out of the grated carrots as you can and add them to the bowl. Mix in the mashed bananas.
4.Beat the eggs and oil together and pour them into the mixture. Beat together with a wooden spoon.
5.Spoon into the prepared tin and level the top. Cook for 1 – 1¼ hours, until a skewer pushed into the centre of the cake comes out clean. Remove the cake from the tin and leave to cool on a wire rack.
6.Beat the cream cheese and icing sugar together, to make a thick icing. Spread it over the top of the cake. Decorate with small coloured sweets, nuts or grated chocolate. Cut in small wedges, to serve.
Recipe Notes
AI · may be inaccurate
Tips
Because this cake contains moist vegetables and fruit, it will not keep longer than a week, but you probably won't find this a problem!
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