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Nutty Carrot Cake

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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80 Minutes
Serves 10 People
  • 300g Plain flour
  • 2 tsp cinnamon
  • ½ tsp bicarbonate of soda
  • 1tsp baking powder
  • 200g brown sugar
  • 4 eggs
  • 250ml Mr Hugh’s Hazelnut Baking Oil (Buy Now)
  • Juice of ½ lemon
  • 150g Walnut
  • 200g Carrots
  • Tub of cream cheese
  • Icing Sugar
  1. Preheat oven to 150°c
  2. Sift the flour, cinnamon, baking powder and bicarbonate of soda together in a big bowl, stir in the sugar.
  3. In a separate mixing bowl, beat the eggs with the oil and lemon. Stir in grated carrots, and fold in the nuts
  4. Mix both mixtures together, and pour it into a cake tin lined with baking parchment.
  5. Bake for 1 hour 20 minutes.
  6. Once out of the oven, leave to cool. Meanwhile, pour the tub of cream cheese into a big mixing bowl. Add a desert spoon full of icing sugar at a time until you get the taste you require!
  7. Once the cake is cool, spread the creamed cheese on top and serve!

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