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Carrot with Cream Cheese Icing

Carrot Cake with Cream Cheese Icing

Brought to you by: Stork
    8 serving
3.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 8

Indulge in this delicious classic cake.
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  • 100g Stork , at room temperature
  • 60g brown sugar
  • 2 tbsp honey
  • 50ml semi-skimmed milk
  • 1 egg
  • 2 tsp cinnamon
  • 200g plain flour
  • 10g baking powder
  • 200g grated carrots
  • 50g chopped walnuts
  • 120g icing sugar
  • 250g cream cheese
  • 1 tbsp lemon juice , and 1 tbsp of lemon zest

Recipe tips / Prepare ahead

You will need a 22cm round cake tin


Step 1

Preheat the oven to 180C.

Step 2

In a bowl mix the Stork with brown sugar and honey with a spoon or mixer for 5-8 minutes (it takes longer if you use a spoon). Stir in the milk, egg, cinnamon and vanilla and mix well.

Step 3

Sieve the flour, baking powder and a pinch of salt over the bowl and fold into the batter. Fold the grated carrots and the chopped walnuts into the batter. Spoon the batter into a prepared tin.

Step 4

Bake in the oven for 40 minutes until cooked. Leave to rest for 2 minutes before tipping the cake out onto a wire rack to cool.

Step 5

In a bowl, mix the icing sugar with the cream cheese. Then add the lemon juice. Once the cake is cool, spoon the icing mixture over the top.

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