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 Carrot Cake

250g self-raising flour
2 teaspoons ground cinnamon
400g caster sugar
350ml vegetable oil
4 eggs
350g grated carrots
120g chopped walnuts
If you want to decorate:
225g cream cheese
110g margarine, softened
450g icing sugar
120g chopped walnuts
1 teaspoon vanilla extract

Preparation method:

Preheat the oven to 180 C / Gas 4. Grease two round cake tins.
In a medium bowl, stir together the flour, cinnamon and sugar.
Add the oil and eggs, mix until blended,
then stir in the carrots and nuts.
Divide the cake mixture evenly between the two prepared tins.
Bake for 25 to 30 minutes in the preheated oven,
place cakes on wire racks to cool before removing from tins.
In a medium bowl, cream together the butter and
cream cheese, add the sugar and cream well. Stir in the nuts and vanilla.
Use to fill and ice the cooled cake layers.

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