Carrot cake

finished cake

Since having the most delicious carrot cake at Dirty Coffee in Shoreditch I have been wanting to make one equally as good. This amazing recipe has been passed to me from one of my mum’s friends. The cake is everything that carrot cake should be: rich, moist, studded with nuts and coupled with a velvety indulgent frosting.

For the cake:

200g grated carrot

170g soft dark brown sugar

2 large eggs

200g wholemeal self raising flour

3 teaspoons mixed spice

1 teaspoon bicarbonate of soda

Grated zest of one orange

115g sultanas

55g desiccated coconut

55g pecan nuts

For the syrup:

Juice of zested orange

1 tablespoon lemon juice

85g soft dark brown sugar


1) Line and grease 2, 8 inch cake tins

2) Heat oven to 170OC

3) Cook the pecan nuts for 8 minutes then chop coarsely

4) Whisk the eggs, sugar and oil until all of the sugar has completely dissolved. This will probably take around 3-4 minutes

5) Add the flour, mixed spice and bicarbonate of soda into the mixture and fold

6) Add the rest of the ingredients and fold into the mixture

7) Divide equally between two baking tins and cook in the oven for 30 minutes

8) Whilst the cake is cooking make the syrup by whisking the syrup ingredients together

9) As soon as the cake comes out of the oven put holes all over the cakes using a skewer then pour half the syrup mixture over each half

10) Allow cakes to completely cool before removing them from the cake tins

For the frosting:

225g slightly salted butter

70g caster sugar

450g full fat cream cheese

2 teaspoons vanilla essence


1) Whisk the butter and caster sugar together until light and fluffy

2) Whisk in the full fat cream and vanilla essence

3) Spread over one half and place the other cake on top then spread onto the top (I put a really thick layer in the middle but alternatively you could do a normal middle layer and frost the sides)

I just added a few bits of chopped pecan and orange zest on top to pretty it up a bit.