Dish of the Week: Stuart’s Carrot Cake

Published: 4th February 2021

A sweet and moist slice of indulgence

Elizabeth House care home chef Stuart Pike shares his recipe on National Carrot Cake Day.


To make 8 portions (10 portions for a smaller appetite)


  • 155ml Sunflower oil
  • 230g Self-raising flour
  • 1tsp Baking powder
  • 1½tsp Ground cinnamon
  • ½tsp Mixed spice
  • 230g Light brown muscovado sugar
  • Finely grated zest of 1 satsuma
  • 200g Crushed walnuts (plus a few extra walnuts for decorating)
  • 260g Carrots, grated
  • 3 Medium eggs

For the icing

  • 50g Butter
  • 200g Full-fat cream cheese
  • 100g Icing sugar, plus extra to dust


  1. Sift the flour, baking powder and spices into a large bowl. Add the sugar, zest, walnuts and grated carrots. Stir in the eggs and oil, then mix well.
  2. Bake in the oven for an hour at 160C. Leave to cool in the tin for 5 minutes before putting on cooling rack.
  3. For the icing, beat the butter in a large bowl until really soft. Add the cream cheese, icing sugar & orange zest and mix well. Put in fridge until cake is well cooled.
  4. Carefully cut the cake in half then spread half the icing between the cake layers and the other half on top. Decorate with walnut halves or crushed walnut.

Bon Appétit