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Layered carrot cake

Layered carrot cake


Use Co-op British carrots to make this classic British cake

  • Feeds 12 Feeds 12
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1765kj 423kcal
  • Fat
    High 36%
  • Saturates
    High 44%
  • Sugar
    High 36%
  • Salt
    Med 36%

% of adult’s reference intake | Carbohydrates per serving : 43g


  • For the cake
  • 200g Co-op self raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 3 Co-op British eggs
  • 150g light brown soft sugar
  • 150ml sunflower oil
  • 200g carrots
  • 50g walnuts, chopped
  • 50g raisins
  • For the icing:
  • 100g Co-op unsalted butter, softened
  • 150g icing sugar
  • 180g soft cheese
  • Zest and juice 1 lemon


  1. Preheat the oven to 170°C/fan 140°C/Gas 3
  2. Oil a 900g loaf tin and line with greaseproof paper
  3. Mix the flour, bicarbonate of soda, ground cinnamon and mixed spice and set aside
  4. Beat the eggs in a bowl with light brown soft sugar and sunflower oil until smooth
  5. Grate the carrots then add to the flour mix with walnuts and raisins, and stir
  6. Pour into the tin and bake for 55 mins to 1 hour
  7. Check after 45 mins and cover with foil if the top has browned
  8. When a skewer comes out clean from the centre, remove from the oven and turn out to cool
  9. Beat the butter with the icing sugar until smooth
  10. Add the soft cheese, the lemon zest and juice
  11. Beat again
  12. Cut the cake into 3 horizontal layers
  13. Spread icing between each layer and on top
  14. Decorate with some extra chopped walnuts and lemon zest, if you like