The Ultimate Mouth Watering Carrot Cake

Hannah Smye

Hannah Smye from Langdon Primary School in Dover 2018 entrant

One of my mother's favorite cakes is carrot cake, so it is dedicated to her and she once made a carrot cake with a whole carrot in it!


Heat the oven to gas mark 4. Line the bottom of a tray with grease proof paper. Whisk the flour, baking soda, salt, and the cinnamon until mixed thoroughly. In a another bowl, whisk the oil, sugar, and vanilla extract. Whisk the eggs in a cup and slowly add them until they are mixed well. Then add the dry ingredients gradually, gently stirring until the cake mixture is smooth. Grate the carrot and stir into the mixture. Pour into the tray and bake for 35-40 mins until the cake is firm and shrinking slightly from the side of the tray. In another bowl, beat cream cheese until smooth, add the icing sugar a little at a time and beat until fluffy. Pour in the cream and beat until smooth. Chill in the fridge until the cake has cooled. Cut the cake in half and ice the middle and the outside. Decorate with the carrots made from sugar paste.


260 grams plain flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
295 ml vegetable oil
200 grams light brown sugar
1 teaspoon vanilla extract
4 large eggs
300 grams grated peeled carrots
225 grams cream cheese
80 ml double cream
140 grams icing sugar