The Tale of a Carrot Cake

#carrot #cake #spelt #creamcheeseHusband & I had a small wedding in London, with a South African honeymoon & family visit planned for a few months later. Ma-in-law volunteered to throw me (I mean, us!) a second reception in South Africa, and I could wear my pretty dress again, and people would give me (I mean, us!) gifts. Duh, I said Yes. And then sensibly left all the planning to her. The only non-negotiable at this party? NO fruit cake. Ma-in-law was fine with this, and we all agreed on carrot cake.

Only the baker’s dog ate all our fondant roses the day before, and it was too late and humid to make any more, so we used real roses, which turned out to be quite beautiful. The other funny twist? Our carrot cake came covered in thick, thick fondant to fool people into that ‘fruit cake’ feeling, instead of sensible cream cheese frosting. Sugar rush & our younger cousins in charge of the music = good times! 

Here’s my (non-fondant) carrot cake recipe:


  • 225g demerara sugar
  • 180ml vegetable oil (I use coconut or mild & light olive)
  • 4 medium eggs
  • 225g plain white or 200g spelt flour (nuttier taste)
  • 150g carrots, coarsely grated
  • 4 tablespoons orange juice
  • 100g walnuts, chopped (or bashed in a bag)
  • ½ tsp salt
  • ½ tsp ginger powder
  • ½ tsp ground cinnamon
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 225g cream cheese
  • 85g icing sugar


1. Preheat the oven to 180°C/350°F
2. Beat the sugar, oil and eggs together. Once smooth, add the flour in batches, folding the flour into the batter before adding more.
3. Add the rest of the ingredients in the order they are listed, down to the bicarbonate of soda.
4. Line a cake tin or loaf tin with baking paper/loaf liner. I have a standard 20 cm (8in) loaf tin but you can use a round tin or cupcake cases, too. You might need to reduce baking time if you use cupcake cases.
5. Pour the batter carefully into the tin and give it a couple of taps on the worktop – this will wake the bicarb & baking powder ensure the sponge is springy.
6. Bake for an hour or till the top is golden brown (check with a toothpick or clean knife: if it comes out clean, it’s ready). Turn the cake out onto a wire rack and allow to cool before icing.
7. Beat the cream cheese and icing sugar together until smooth. Roughly spread over the cake. Make coffee. Enjoy!

Shared with:

Domesticated Momster


  1. I like to think I am a huge, know it all anglophile, but fruit cake? I didn’t realize that was a tradition.

    Carrot cake is always good and good for you (vegetables!) 🙂


  2. Calling in to say hi on the road trip of A to Z Challenge. Nothing better than a moist carrot cake covered in cream cheese frosting! Sounds like everyone had fun at your South African wedding celebration! Carolyn from

    Liked by 1 person

  3. Oh spelt flour, I’ve been using it a lot recently and really like it in baking, so seeing as I haven’t had one in ages, your carrot cake is tomorrows dessert! I have people round and they always expect cake, and I fancy carrot cake 🙂 though I wont be decorating mine as nicely as yours because I’m pretty lazy when it comes to decorating 🙂

    Liked by 1 person

  4. That Kladdkaka (never heard of it before) looks well good! Reminds me of those Dime cakes they sell in Ikea! It’s got peanuts in so it a big YES from me, I love peanuts and chocolate, I always have a big jar of peanut butter in and generally just eat it out of the jar 🙂

    Liked by 1 person

  5. sounds gorgeous hun! I too love peanut butter & chocolate ummm yummy!! Thanks so much for linking up with #foodpornthursdays & I apologize for the delay commenting! x

    Liked by 1 person

  6. This looks like such a lovely carrot cake Vanessa – I’d even be tempted to have the fondant on it! 🙂 Have pinned it and hope to make it one day… haven’t had a carrot cake in aaages. Thanks for sharing! 🙂


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