The closely-guarded Tom’s Studio Carrot cake recipe has finally been released and it’s quite the showstopper!* Whether you want to win first prize at the village fête or treat yourself to a piece before indulging in a spot of calligraphy. This is the recipe for you!
Happy Baking!
You’ll need:
For the Cake
- 4 eggs
- 150g/5oz golden caster sugar
- 300ml/10fl oz rapeseed oil
- 4 medium carrots peeled and grated
- 300g/10oz wholemeal self-raising flour
- 1⁄2 tsp salt
- 1⁄2 tsp bicarbonate of soda
- Optional: a small handfull of walnuts or sultanas
- 150g/5oz jar of runny honey
- Juice from of a couple of oranges
- 125g/4oz unsalted butter
- 250g/8oz cream cheese
- 100g/3oz icing sugar
- A volunteer to lick the bowl!
Method
Preheat your oven to 180°C/350°F.
* Credit where credit's due - the genius behind this delicious recipe is actually the man, the myth, the legend that is Hugh Fearnley-Whittingstall. It's so good though it's become our go-to Team Carrot Cake recipe.