Carrot Cake

Carrot Cake

This easy, incredibly moist carrot cake is perfect treat with an afternoon tea! Top it with creamy icing and serve it with whipped cream or toasted n Read More
Prep Time

20 Minutes

Cooking Time

60 Minutes


A Party



  • 4 eggs
  • 2 cups light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 3 cups grated carrot
  • 1 cup Wild About Rapeseed Oil
  • 2 cups plain flour
  • 2 teaspoons baking soda
  • 1 teaspoon of Achill Island Sea Salt



  • 2 tablespoons soft margarine
  • 6oz icing sugar
  • 4oz Philadelphia cheese



Pre-heat oven to moderate 150°C.


Place the sugar, oil and eggs into a bowl and mix well.


Sieve in the dry ingredients and mix.


Add in the grated carrot and mix again.


Divide the mixture into 2 loaf tins.


Place in the pre-heated oven for 50-60 minutes.


Remove from the oven and rest for 10 minutes.


Take out and place on a cooling rack until completely cooled.




Sieve the icing sugar into a bowl. Add the soft margarine and Philadelphia cheese and mix until smooth.Once the carrot cake has cooled completely spread the icing over the top of each loaf to finish.




Serve with some freshly whipped cream as a tasty dessert or on its own with a cup of tea/coffee!




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