JULY – Mega Carrot Cake

JULY – Mega Carrot Cake

This recipe was sourced from an Asda magazine many years ago, I have tried many carrot cake recipes and this is definitely one of my favourites as I hope you will agree!



Mega carrot cake


Makes: 18 Pieces

Ready in 2 hours 15 mins


Zest and juice of one large orange
175g Sultanas
150g Pecan Nuts
300g Self Raising Flour
2 level tsp mixed spice
1 ½ level tsp bicarbonate of soda
75g desiccated coconut
3 large eggs
250g light brown sugar
220ml sunflower oil
300g grated carrots (peeled weight)
100g butter, softened
100g icing sugar
1 tbsp lemon juice
A few drops of vanilla essence
300g full fat soft and creamy cheese (e.g. Philadelphia)


  1. Preheat the oven to 160c/140c fan/Gas 3. Grease a 28cm x 25cm roasting tin and line with baking paper.
  2. Put the orange zest, 2 tbsp juice or all of the juice and the sultanas in a bowl and leave for 20 minutes.
  3. Meanwhile, put the pecans on a baking tray and cook in the oven for 8 minutes.
  4. Sift the flour, spice and bicarbonate of soda into a large mixing bowl. Add half the pecans and the coconut. Reserve the remaining pecans for decoration.
  5. Whisk the eggs, sugar and oil until the sugar starts to dissolve, stir in the sultanas and juice, carrots and flour mixture. Put in the tin and bake for one hour.
  6. Leave to cool in the tin for 10 mins then transfer to a cooling rack.
  7. Frosting: beat the butter and icing sugar, then stir in the lemon juice, vanilla extract and cheese. Spread on the cake and sprinkle the remaining pecan nuts to decorate.

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