Posted on: April 8, 2017

  • In: Uncategorized

The original recipe, which I adapted this from, included carrots in its list of ingredients.  I’ve been put off Carrot Cake ever since reading someone described as having “breath that smelt of Carrot Cake”, so I left them out [that + I didn’t have any in the house].  If the prospect of Carrot Cake Breath doesn’t faze you in the slightest then I’ve included carrots in the ingredients below.


200g self-raising flour

2 tsp baking powder

1 tsp cinnamon

half a tsp nutmeg

150g butter, at room temperature

150g brown sugar

grated rind of 1 lemon

2 eggs, beaten

2 carrots, grated (optional)

1 mushed-up banana

115g raisins

2 tbsp milk

200g soft cream (I used Philly) cheese

40g icing sugar

Juice of 1 lemon

Grated rind of 1 orange

Chopped walnuts (optional)


  1.  Line and grease 8″ round cake tins, and line with baking parchment.  Preheat oven to 180degsC / 350degsF / Gas 4.
  2. Sift the flour, baking powder, cinnamon and nutmeg together in a large bowl.
  3. Using an electric mixer, cream together the butter, sugar and lemon rind.  Add the beaten eggs.
  4. Fold in the flour mixture, then add the mushy banana, raisins and milk (this is also the moment you add the carrots, if want them).
  5. Spoon the mixture into the tins.  If you have a fast oven also cover the top with aluminium foil to stop the surface getting charcoaled.  Bake for 1 hour. At the end of that time do the magic skewer trick.  If it comes out clean, then the cakes are cooked.  Set aside to cool.
  6. When sponges are cool, do the filling and icing as follows.  Cream together the soft cheese, icing sugar, lemon juice and orange rind.  Smooth half over one sponge, place the second sponge on top, and then smooth the remaining icing over the top.  Decorate with chopped walnuts if you like.


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