Carrot cake often seem complicated so we decided to show how easy and tasty it can be using only 5 ingredients. We have included optional extras to add in to up the flavour and bring in more complexity to this wonderful cake
Takes: 55mins | Makes: 12 Servings | Difficulty: Medium
Carrot cake can often seem like a traditional cake but we’re always amazed at how popular it is, it is still the second most popular cake in our cafes. The goal of this 5 ingredient cake series is to show how accessible and easy baking can be. Carrot cake is a great way to get someone to eat some veg, carrots are the second sweetest of all veg, falling behind only beetroot. They bring a nice sweetness, colour and earthiness to this cake. If you can we would recommend you adding in the raisin, walnuts and spices for a more traditional or whole flavoured cake.
FAQ – frequently asked questions
Yes indeed, just replace the self raising flour with gluten free self raising flour.
You can simply use 400g of plain white flour in place of the self raising flour and add in 4 tsp of baking powder
Yes, you can freeze the sponges separately and also freeze the icing separate and then once thawed assemble the cake
Store it in a sealed contained in the fridge.
It is vegetable oil such as sunflower oil or canola or ground nut oil that does not have a strong flavour. Generally the cheaper oils will have a very neutral taste to them.
It will last for 4-5 days when stored in an airtight container.
Yes you can indeed, and also you could use different nuts or even seeds in place of the walnuts for a less traditional version but equally as tasty!