Rainbow Carrot Cake

It’s proven that carrot cake is the absolute best way to consume your carrots (though we’re open to suggestions…) This Valentine’s, ditch the chocolate and spice things up with a spiced carrot cake.

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For the cake:

  • 175g sugar

  • 175ml sunflower oil

  • 3 large eggs, lightly beaten (for a vegan version, use egg-replacer or aquafaba)

  • 140g grated carrot

  • 100g raisins

  • 175g self-raising flour

  • 1 tsp bicarb

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

For the frosting:

  • 120g of unsalted butter

  • 250g of cream cheese

  • 500g of sugar

  • 1/4 tsp salt

Optional: rose petals, powdered sugar or walnuts as toppings.


  • Make the cake: Preheat the oven to 180 degrees celsius. Oil and line a baking tin with baking paper. Tip sugar into large mixing bowl, pour in the oil and add the beaten eggs, grated carrot and raisins. Mix the flour, bicarb and spices, then sift into a bowl. Lightly mix all the ingredients - the mixture will be fairly soft and almost runny. Pour into the baking tin and bake for 40-45 mins, until it feels firm and springy when you press it in the centre.

  • Make the cream cheese frosting: Combine butter, vanilla extract, salt and cream cheese and beat with a mixer. Gradually add powdered sugar to the bowl.

  • Assemble: After the cake has cooled, slice it horizontally and fill with frosting, and top with powdered sugar, nuts, or whatever you fancy.

Dessert, RecipeOddbox Team