• 300 g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon, plus a little extra to dust
  • 0.5 tsp ground ginger
  • 0.25 tsp ground clove
  • 4 large eggs
  • 275 g light muscovado sugar
  • 250 ml light rapeseed oil
  • 400 g carrots, trimmed and grated
  • 100 g roughly chopped pistachio kernels
  • 100 g sultanas
  • 1 lime, zested
  • blueberries and lime zest, to finish

For the frosting:

  • 150 g very soft unsalted butter
  • 400 g full-fat cream cheese such as Philadelphia, chilled
  • 200 g Greek yogurt, chilled
  • 350 g icing sugar, sifted


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil; whisk.

  2. 2

    In another bowl, mix the carrots, pistachios, sultanas and lime zest. Fold into the egg mixture. Divide the mixture between three greased and lined 20cm x 4cm sandwich tins. Level with the back of a spoon, then bake on the middle shelf for 25 minutes.

  3. 3

    For the frosting, whisk the butter for a minute. Add the other ingredients; combine.

  4. 4

    Cool the cakes, then turn out on to a wire rack. Layer the cakes with the frosting, then coat the outside. Dust with cinnamon and top with blueberries and lime zest.


    Kitchen secret: it's important to use real Philadelphia cream cheese for the icing, as it contains natural stabilisers that help give a thick and fluffy icing. Don't be tempted to use low-fat versions or 'soft white cheese' instead

Nutritional Details

Each serving provides
  • Energy 3287kj 785kcal 39%
  • Fat 46.7g 67%
  • Saturates 14.5g 73%
  • Sugars 60.9g 68%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1394kj/333kcal

Each serving provides

79.3g carbohydrate 3.4g fibre 10.4g protein

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