The carrot cake is a reminder of the time I spent in England and I now always make sure to grab a piece whenever I travel back. This particularly easy recipe is borrowed from my flatmate who would make it while she worked in a London café as a student. The cake is incredibly moist and full of flavour. The ‘mixed spices’ is a British blend of sweet spices, with cinnamon as the primary ingredient. If you cannot find the mixed spice, just add one teaspoon of ginger and an extra one of cinnamon to the mix instead.

250g carrots, peeled and grated
3 eggs
170g brown sugar.
170g self-raising flour
130ml sunflower oil
2 tsp cinnamon
2 tsp mixed spice
80g raisins
80g grated coconut

For the icing:
250g icing sugar
50g cream cheese
50g butter, softened
1 tsp vanilla seeds

Preheat the oven to 180°C. In a large mixing bowl, mix together the flour, sugar, coconut, oil, raisins and spices. Then add the eggs and mix well together, finally add the carrots. Transfer the batter to a lined baking tin and bake for 40 minutes to an hour. Slide a thin knife into the cake, if it comes out clean the cake is ready.

Let the cake cool down on a metal rack while you prepare the icing. With an electric whisk, beat together the butter and cream cheese, add the vanilla and sugar and continue to beat until smooth. Spread generously over the cake.


This recipe is from Marina Bautier's cookbook Vendredi.