Mint topped carrot cake recipe

21 ratings Rate
  • Serves 10
  • 20mins to prepare and 1hr 15mins to cook
  • 650 calories / serving
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carrot cake 1 (h)

Preheat the oven to 180C, gas mark 4. Grease and base line a 20cm cake tin.

Cream the butter and sugar together until pale and fluffy. Whisk in the eggs, one at a time. Mix the flour and baking powder together and fold into the butter mixture.

Stir in the carrots and walnuts, reserving 2 tbsp walnuts for decorating. Spoon into the cake tin and bake for 1-1¼ hours or until golden and a skewer comes out clean.

Remove from the tin and allow to cool.

Mix the soft cheese with the icing sugar and spread over the top of the cake. Decorate with sprigs of fresh, living mint and sprinkle over the reserved walnuts.

  • Ingredients

  • 4 medium eggs
  • 225g (7 1/2oz) light soft brown sugar
  • 225g self raising flour
  • 1tsp baking powder
  • 350g carrots, grated
  • 100g walnuts, chopped
  • 450g (14½oz) soft cheese
  • 50g icing sugar
  • sprigs of fresh mint
  • 225g butter, softened
  • Energy 2715kj 650kcal 33%
  • Fat 49g 70%
  • Saturates 27g 135%
  • Sugars 31g 34%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 48.4g Protein 7.8g Fibre 2.5g


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