The best carrot cake
- August 2010
- Serves 10
- Hands-on time 20 min, 35-40 cook time, plus cooling
This recipe is the gold standard of carrot cakes – a true teatime classic. Top with edible flowers for an extra decadent look.
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- 51.6g (20.8g saturated)
- 50.4g (30g sugars)
You can freeze the cooled, un-iced cake freezes well (wrapped in cling film, then foil) for up to 3 months. Defrost at room temperature before icing.
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