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Make a Delicious Home Grown Carrot Cake

Make a Delicious Home Grown Carrot Cake

This is a regular treat at Leicestershire Master Gardeners induction and in-service days.  It is moist and spicy and is taken from the old Cranks recipe Book, which is still available as a ‘vegetarian classic’ ( The picture is of Susan, our Warwickshire MG coordinator, taken at the annual ‘Masters’ conference at Ryton).

Cranks Carrot Cake

175g (6oz) carrots (parsnips make a fragrant and unusual alternative)

2 eggs

100g (4oz) soft brown sugar

75ml (3fl oz) vegetable oil (hazelnut gives an interesting additional flavour)

100g (4oz) self raising flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

50g (2oz) dessicated coconut

50g (2oz) raisins (extra walnuts are nice too)


Orange icing (Alison’s version)
40g (1 ½ oz) cream cheese

75g (3oz) icing sugar

grated orange zest

walnuts to decorate if desired


Pre-heat oven to 190C 375F, gas 5
Grease and line an 18cm (7 inch) square cake tin
Finely grate the carrots
Whisk the eggs and sugar until creamy and thick
Whisk in the oil slowly
Add the remaining ingredients and combine evenly
Spoon into the tin
Bake for 20-25 minutes until golden and a skewer comes out clean
Cool on a wire tray.
Combine icing ingredients and spread when cold.

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