Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Carrot Cake

Cooking time: 
Under an hour
makes 1x 8" cake
Preparation time: 
15-30 minutes
  • Cake
  • 225g Stork tub
  • 3 eggs, large
  • 100g golden syrup
  • 160g Billington’s Dark Muscovado Sugar
  • 240g Nature Friendly White Self Raising Flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 250g grated carrot
  • 60g sultanas
  • Frosting
  • 25g Stork tub, softened
  • 75g cream cheese
  • 150g Billington’s Golden Icing Sugar
  • Scales, Oven thermometer, large mixing bowl, jug, 8” deep springform tin,jug, grater, peeler, silicone spatula, non-stick baking paper, cooling rack, sieve, scissors, measuring spoons.
  1. Oven Temp: 160c (fan)/180c/Gas Mark 4
  2. Prepare the tin, lining the sides and base.
  3. In a large bowl combine the self-raising flour, dark muscovado sugar, cinnamon and baking powder.
  4. Make a well in the centre and add the golden syrup, eggs and Stork Baking Liquid.
  5. Combine to a smooth batter using a wooden spoon.
  6. Stir in the grated carrot and sultanas. Transfer to the prepared tin and bake in the oven for 45-50 minutes or until a skewer when inserted comes out clean.
  7. Transfer to a wire rack and allow to cool completely.
  8. Prepare the frosting. Beat the butter until completely softened. Add the cream cheese and mix until thoroughly combined.
  9. Sift in the icing sugar and beat well.
  10. Spread the frosting over the top of the cake and serve.

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