I've created this carrot cake recipe for one of my clients, who has coffee shops around Essex and London, The Coffee Station. He asked me to make him a carrot cake that is delicious and does not involve cream cheese icing. So I came up with this recipe and it's becoming very popular item on their menu.

An easy and delicious carrot cake recipe


290g Grated carrot

2 eggs

150g vegetable oil

1 tsp vanilla extract

Zest of 1 lemon

Zest of 1 tangerine / orange

220g brown sugar

290 plain flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger

3 tablespoon caster sugar


- Preheat the oven to 180C. Grease a 25x10cm loaf tin and line with parchment paper.

- In a large mixing bowl add the grated carrots, eggs, brown sugar, lemon zest, tangerine zest and vanilla extract, mix well using the paddle attachment. Add the oil and mix again until all the ingredients are well combined.

- In another bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and ground ginger).

- Add the dry ingredient into the wet ingredients and mix well using a spatula, until just combined then pour the batter into the prepared tin. Smooth the top with a palette knife and sprinkle with the caster sugar.

- Bake for 45-50 minutes, or until an inserted skewer comes out clean. leave to cool in the tin for about 15 minutes before you transfer the cake to a wire rack to cool completely.

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