Simple Carrot Cake Recipe

Simple Carrot Cake Recipe

The other day the hubby requested a carrot cake. However I was missing the ingredients for the topping which is a must have for a traditional carrot cake! I started looking through my cook books to find a different style of carrot cake.

As I was flicking through Rosemary Schrager’s Bakes, Cakes and Puddings book I found a carrot cake that I had the ingredients for! But the original recipe was missing one of my favourite ingredients in carrot cake, it contained no orange. I was also missing the ingredients for the suggested mascarpone icing but the hubby suggested white chocolate which was perfect for this cake!

I changed the recipe to taste and this is what I got…

Carrot Cake Recipe

Course Dessert


  • 2 gram clear honey
  • 50 gram golden caster sugar
  • 160 gram dates, chopped
  • 150 gram carrots, finely grated
  • 1 Orange/clementine Zest and juice
  • 1 tsp ground nutmeg
  • 2 tsp cinnamon
  • 100 gram butter
  • 180 mls water
  • 225 gram plain flour
  • 25 gram ground almonds
  • 75 gram flaked almonds
  • 2 tsp bicarbonate of soda
  • 3 gram eggs
  • 150 gram good quality white chocolate


  • Pre heat the oven to 180C
  • Place the honey, golden cater sugar, butter, dates, carrot, orange zest, orange juice, nutmeg, cinnamon and water in a pan and heat on a medium heat until the butter has melted and the sugar has dissolved
  • Turn the heat down and simmer for 5 minutes
  • Remove from the heat and leave until lukewarm
  • Combine together the plain flour, ground almonds, flaked almonds and bicarbonate of soda
  • Beat the eggs and add to the warm honey mixture
  • Add the flour mixture and stir until all of the ingredients are evenly combined together
  • Place the cake mixture in a greased and lined cake tin
  • Place in the centre of the pre heated oven and bake for about 50 minutes or until firm to the touch
  • Leave to cool in the tin for 10 - 15 minutes before removing and leaving to cool completely on a cooling rack
  • Once the cake has completely cooled melt the chocolate in a glass bowl over a pan of simmering water
  • Gently pour on the melted chocolate and spread over the top of the cake


This cake can be enjoyed when the chocolate is still soft and warm as a dessert. It is also delicious the following day when the chocolate has hardened and is the perfect accompaniment to a cup of coffee or tea!
The honey makes this a soft, moist cake which, if kept in an air tight container, will stay deliciously moist for a few days after baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas