• 150g unsalted butter, softened, plus extra for greasing
  • 300ml sunflower oil
  • 100g dark brown soft sugar
  • 250g light muscovado sugar
  • 3 large free-range eggs
  • 175g plain flour, sifted
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 225g carrots, grated
  • 75g walnut halves, chopped
  • 50g sultanas
  • 1 vanilla pod, seeds only
  • 250g soft cheese, at room temperature
  • 75g icing sugar, sifted


  1. 1

    Preheat the oven to 180°C/gas mark 4. Butter a deep 23cm spring-form tin and line with baking parchment.

  2. 2

    Pour the oil into a large bowl, add both the sugars and beat with an electric hand whisk until well mixed. Add the eggs one at a time, beating well after each addition.

  3. 3

    Fold in the flour, baking powder, bicarbonate of soda, ¾ tsp cinnamon and a pinch of salt, then carefully fold in the carrots, walnuts and sultanas. Tip into the prepared tin and smooth the surface.

  4. 4

    Bake on the middle shelf of the oven for 45 minutes. Reduce the oven temperature to 160°C/gas mark 3 and bake for a further 30 minutes, until a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.

  5. 5

    Blend the cream cheese, butter and vanilla seeds with a whisk or food processor until smooth, then add the icing sugar and blend again. Chill in the fridge for 30 minutes. Using a palette knife, ice the top and sides of the cake, then sprinkle with the remaining cinnamon.

Nutritional Details

Each serving provides
  • Energy 2001kj 478kcal 24%
  • Fat 37.5g 54%
  • Saturates 7.8g 39%
  • Sugars 10.3g 11%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1683kj/402kcal

Each serving provides

28.1g carbohydrate 1.6g fibre 6.3g protein

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