Spiced Carrot Cake
By Billington’s
Published on 04 March 2026
This classic carrot cake is a real springtime favourite. Grated carrots and Billington’s Unrefined Light Muscovado Sugar combine to create a beautifully soft sponge with a rich, moreish cream cheese icing. It is the perfect bake for relaxed Easter teatimes with a cuppa. Finish with walnuts or a little orange to make it look as good as it tastes.Time and servings
45 minsTotal time
12Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 210g self-raising white flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp mixed spice
- 210g Billington's Unrefined Light Muscovado Sugar
- 250g carrots, grated
- 3 large free range eggs
- 100ml sunflower oil
- 125g unsalted butter, softened
- 125g icing sugar
- 2 tsp Nielsen-Massey Vanilla Extract
- 250g cream cheese
- 1 handful walnut halves, to decorate, optional
Method
Step 1
Heat the oven to 180°C/160°C fan/gas 4. Grease and line 2 x 18cm circular cake tins with baking paper.Step 2
Sift the flour, baking powder, spices and a pinch of salt into a large bowl. Stir in the Billington’s Unrefined Light Muscovado Sugar, breaking down any lumps. Add the grated carrots, eggs and sunflower oil, mixing until just combined.Step 3
Divide the mixture evenly between the prepared tins and bake for 30–35 mins or until a skewer comes out clean. Remove from the oven and leave to cool fully on a wire rack.Step 4
For the topping, beat together the softened butter, icing sugar and vanilla extract until soft. Gently fold in the cream cheese. If the icing is too runny, chill in the fridge for 10–15 mins.Step 5
Sandwich the cakes together with half of the cream cheese icing and spread the remainder on top. Finish with walnuts or your choice of decorations.