Chef's Carrot Cake | Independent Primary School Buckinghamshire

Chef's Carrot Cake

Chef's Carrot Cake

Carrot cake: serves 12

200 grams grated carrot
175 grams soft brown sugar
200 grams self raising flour
1 tsp bicarbonate of soda
2 tsp cinnamon
1 orange zest
2 eggs
150 ml oil

For topping
50 grams soft butter
75 grams icing sugar
200 grams soft cheese


Mix all dry ingredients together.
Add orange zest, eggs, oil and mix together until batter is formed.
Pour into a cake tin lined with grease proof paper
Bake on 180 degrees and until top of cake is golden brown. Also, insert knife through middle of cake and if it comes out dry then cake is ready. (Ask an adult to help with this).

Method for topping

Mix all of the ingredients together until a smooth mixture is formed and cover the top of cooled cake


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