Scrumptious Carrot Cake

Scrumptious Carrot Cake
90 mins

Thanks to my sister in-law Maureen for introducing me to this recipe for a lovely light and moist carrot cake recipe. This recipe is a signature cake at the Hummingbird bakery in London, and i was very fortunate to have visited this bakery last year on a quick sightseeing visit with my daughter. The joy of making this recipe lies in it adaptability to turn it into a traybake or loaf cake. This recipe is my only go to recipe for the ultimate carrot cake! Enjoy!

  • Preheat the oven to 170c. Grease and flour two 8/9” round cake tins.
  • Sieve the flour, salt, cinnamon, ginger, bread soda and baking powder and set aside.
  • Put the eggs, sugar and oil in a bowl and whisk using a electric mixer or hand held mixer for approximately 7 minutes until well incorporated.
  • Add in all the dry ingredients and mix on low speed until flour disappears into the mix.
  • Fold in the crated carrots and walnuts and mix until well incorporated.
  • Divide the cake mix equally into the two prepared cake tins.
  • Bake for 30 minutes and remove from the oven and allow to cool completely before icing.


For the icing...

  • Beat the sieved icing sugar, vanilla essence, and butter together for approximately8 minutes until well incorporated. Add the cream cheese and mix again for a further 5 minutes until nice and creamy, then chill until needed.
  • When the carrot cake is cold, place one of the cakes on a plate and spread 1tablespoon of icing on top.
  • Place the second cake on top of the icing and using a palette knife or spatula, spread the icing over the sides and top of the cake.
  • Decorate as desired with the additional walnuts. Chill the cake for 1 hour to allow the icing to set before serving. Enjoy!


  • If you wish, you can make 2 x 2lb carrot cake loafs, using loaf tins. Or make a traybake carrot cake in a large baking tray. Please bear in mind that cooking times may need to be adjusted.
  • 400g soft light brown sugar
  • 3 eggs
  • 400ml sunflower oil
  • 400g plain flour
  • 1 ½ tsp bread soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp vanilla essence
  • 400g grated carrots
  • 100g chopped walnuts +extra to decorate.


Cream cheese frosting

  • 600g sieved icing sugar
  • 100g butter (room temperature)
  • 1 tsp vanilla essence
  • 250g full fat cream cheese