Carrot cake with vanilla-scented icing

Carrot cake with vanilla-scented icing

When I first came to England I was completely smitten by your carrot cake.

In Bologna where I grew up, I had never seen a cake made with a vegetable(!) nor one with such a peculiar texture – so enriched with walnuts and such a beautifully sweet icing.


For this reason I used to order carrot cake with my daily cappuccino. However, I wasn’t especially loyal to any one particular type and being an Area Manager meant I was in different places all the time.

Consequently I tried this cake in many enticing cafes, delis and coffee chains throughout the UK.

After many years of sampling, therefore, I knew exactly what a good carrot cake should be like.

Once I opened my very own deli I just had to have a superb carrot cake on the menu.

It took me a while to come up with the perfect recipe.

Often my husband and I tested the latest version by reviewing the flavour and texture, as well as licking the icing off our fingers.

Then finally, one day, the perfect cake was baked. 

I was delighted with it, and since this cake is one of my bestsellers, many of you seem to agree!

Now I’m very pleased to share this great recipe with you!

Ingredients for carrot cake (makes 12 slices):

  • 5 organic eggs
  • 350g caster sugar
  • 335ml sunflower oil
  • 500g finely grated carrots
  • 300g plain flour sifted, preferably 00
  • 1 heaped teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of salt
  • 150g chopped walnuts

Ingredients for icing:

  • 120g softened unsalted butter
  • 300g soft cheese like Philadelphia
  • 150g sifted icing sugar
  • 1/2 teaspoon natural vanilla extract


  • Preheat the oven to 180C, 350F or gas mark 4.
  • Lightly butter a 23cm (9 inch) sping-form cake tin and line the base with baking paper.
  • With an electric mixer, beat the eggs and caster sugar until they are light and fluffy.
  • Add the oil and beat for a little longer.
  • Then add the carrot and fold in the mixture with a spatula.
  • Add the sifted flour, baking powder, baking soda, cinnamon, nutmeg and salt. Fold everything in together.
  • Pour the mixture in the prepared tin and bake in the middle of the oven for 50 minutes or until a skewer inserted into the middle comes out clean.
  • Let the cake cool before removing it from the tin.
  • To prepare the icing, beat together all the ingredients.
  • When the cake is cold, ice the top and Enjoy!!!


  1. Il est splendide! Mmmhhh, j’en prendrais bien une part!



  2. Et nous t’en offrons une ….naturellement!

    Merci Rosa!

  3. Licia, nice recipe….i think that i will make soon this cake…even if i don’t love cinnamon…hugs from bologna

  4. Thank you for this wonderful recipe and for continuing to maintain this website. Sadly I have gone in many times to your former premises on Moorland Rd asking for this carrot cake over the previous few years, to no avail. However now I can try to make it myself!

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