The Tom's Studio Carrot Cake Recipe! - Tom's Studio

The Tom's Studio Carrot Cake Recipe!

Posted by Mark Snare on


toms studio carrot cake recipe

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
For the icing
  • 125g/4oz unsalted butter
  • 250g/8oz cream cheese
  • 100g/3oz icing sugar
  • A volunteer to lick the bowl! 


Preheat your oven to 180°C/350°F.

Grease a 23cm or 25cm (9inch) springform cake tin and line the base with baking parchment.
    Place eggs and sugar in a large bowl and beat together for about 10 minutes until pale and foamy. 
      Add the oil and beat for a few more minutes.
        Combine the dry ingredients in a bowl and sieve them into the mixture. Add the bran left in the sieve and fold in gently. Add the carrots (and sultanas/walnuts if using) and fold until just combined.
          Bake in the oven for around 45-50 minutes at 180°C/350°F.
            When the cake has almost finished cooking, place the honey and orange juice in a saucepan and heat over a low heat until bubbly.
              After taking the cake out of the oven, prick with a skewer all over and pour the orange & honey mixture on while both are still hot. Leave to cool before turning out of the tin.
                Combine all the icing ingredients in a food processor or with an electric mixer and spread over the cold cake.

                Share your creations with us on Instagram - @tomsstudio !

                carrot cake complete with an oblique nib pen

                * 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. 

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