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The ultimate carrot cake

Channel your inner domestic goddess with this utterly delicious carrot cake recipe. Ready, get set, bake!

Being the eternal optimists that we are here at Muddy, we’re looking at the upside of lockdown. More time at home means we have more time to update our baking CV (Great British Bake Off here we come!).

We’ll be making a start with this delicious carrot cake recipe, courtesy of Maria Bucciero, Head Pastry Chef at Laura Ashley The Tea Room in Burnham Beeches. It’s almost too pretty to eat (almost).

Laura Ashley The Tea Room’s Ultimate Carrot Cake Recipe (serves 4 -5)

For the cake


  • 500g carrots 
  • 250ml vegetable oil 
  • 250g sugar 
  • 3 eggs 
  • 325g plain flour 
  • 8g baking powder
  • 8g baking soda 
  • 2g of salt 
  • 7g cinnamon 
  • Optional: chopped nuts 


  • Preheat the oven to 165°C.
  • Peel and grate the carrots and put aside.
  • Mix all other ingredients together using a whisk, adding the carrots at the end.
  • Add chopped nuts (optional) and stir.
  • Grease and flour a cake tin and pour in your mixture.
  • Cook at 165°C for around 30 minutes. Test with a toothpick – if it comes out dry your cake is ready. 
  • Leave to cool for a couple of hours at room temperature.

For the icing


  • 65g full fat soft cheese 
  • 30g soft butter 
  • 500g icing sugar 
  • Optional: chopped nuts 


  • Whip all of the icing ingredients together until you reach a very soft and foamy texture.
  • Slice the cake into three discs and spread the icing between each layer and on the top using a spatula.
  • Decorate with chopped nuts (optional).
  • Store your finished cake in the fridge, taking it out 15 minutes before serving.

Find more ideas here


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