Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Carrot Cake

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 75g Peacan nuts
  • 2 x Carrots
  • 250g Soft brown sugar
  • 250g Vegetable oil
  • 4 x Eggs
  • 225g Plain flour
  • 1½ tsp Baking powder
  • 1½ tsp Bicarbonate of soda
  • 1 tsp Ground allspice
  • 1 tsb Ground cinnamon
  • 75g Walnuts
  • 150g Caster sugar
  • 200g Cream cheese
  • 55g Stork tub
  • 2 tsp Vanilla extract
  • Food processor with main knife blade with 4mm grating disc or Kenwood Chef Titanium or Major Titanium with Food Processor attachment
  1. To make the cake: Attach the 4mm grating disc to the food processor.
  2. Grate the carrots; remove from the bowl and reserve.
  3. Attach the knife blade to the food processor.
  4. Add the soft brown sugar, oil and eggs and process until they have combined.
  5. Add the dry ingredients and pulse until it has all combined.
  6. Add the carrots and pulse until combined.
  7. Butter and flour the loaf tin and fill with the mixture.
  8. Bake in a preheated oven set at 160°C / Fan 140°C / Gas 3 for 30 to 40 minutes.
  9. Leave the cake to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
  10. To make the icing: Attach the knife blade to the food processor.
  11. Add the walnuts and process until they are about 2mm thick then remove from the bowl and reserve.
  12. Add the cream cheese, Stork, sugar and vanilla extracts into the food processor with the knife blade and pulse until combined.
  13. Add the remaining ingredients and set to speed 1 until a smooth paste is formed.
  14. Spread the icing on top of the cake then sprinkle with the walnuts.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

Great Ormond Street Hospital Children's Charity Registered Charity No. 235825