Carrot Cake

Carrot Cake

You'll find this carrot cake in any cafe in London. Take a bite of this rich, spiced English carrot cake and you won't be able to stop.

Ingredients: 1 cake (18 cm diameter)

★Cake flour
150 g
★Baking powder
1 1/2 teaspoons
★Baking soda
1 teaspoon
1 teaspoon
1/2 teaspoon
★Almond flour
20 g
★Salt ※
a pinch
☆Vegetable oil
50 ml
☆Butter (or margarine)
70 g
180 g
1 tablespoon
■Roughly grated carrot
190–200 g
■Broken walnut pieces
20 g
■Grand Marnier liqueur (orange-flavored liqueur)
1 tablespoon
■Vanilla essence
4–5 drops
Cream Cheese Icing
Cream cheese
100 g
Butter (or margarine)
20 g
Powdered sugar
20 g
5 g


1. Preparation: Sift the dry ingredients and roughly grate the carrot. Preheat the oven to 180℃.
2. Add all of the ☆ ingredients to a bowl and whisk until thick. Then add the eggs and whip until creamy.
3. Mix together the ■ ingredients to combine.
4. Line the bottom of the cake mold with parchment paper and grease the sides with butter (or margarine). Then, pour in the cake batter.
5. Bake for 40 minutes at 180°C in the preheated oven. Once an inserted skewer comes out clean, it's done.
6. Let the cake rest overnight, then thickly spread on the cream cheese icing. Chill the cake in the refrigerator, and it's ready to eat.

Story Behind this Recipe

When I was living in England, I received this spiced carrot cake numerous times during the Christmas season. I got a friend to teach me the recipe. The original version was sweeter, but I took the liberty of reducing the sugar and oil, but for the most-part the steps and ingredients are true to the original.