Carrot and raisin loaf

(23 ratings)
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  • Serves: 6-8

You can't beat a classic carrot cake and this version with raisins, cream cheese and sugarpaste carrots is bound to be a winner.

Woman's Weekly cookery editor Sue McMahon says some specialist shops sell carrot decorations ready-made, but the ones in this photo were made from sugarpaste, which had been coloured using paste colourings


Forthe cake:

  • 200g (7oz) self-raising flour
  • 175g (6oz) soft light brown sugar
  • 150g (5oz) raisins
  • 2 level tsp ground mixed spice
  • Pinch of salt
  • 150ml (¼ pint) sunflower oil
  • 3 medium eggs 2
  • 50g (2oz) carrots, peeled and grated

For the topping:

  • 200g carton cream cheese
  • 3 level tbsp icing sugar
  • Zest of 1 lemon
  • Sugarpaste or marzipan carrots, for decoration, optional (see Sue's tip, right)
  • 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment


  1. Set the oven to gas mark 4 or 180°C.
  2. To make the cake: Tip the flour into a bowl and stir in the sugar, raisins, mixed spice and salt.
  3. Beat the sunflower oil and eggs together and add to the dry ingredients and carrots, then stir until well mixed. Pour the mixture into the loaf tin.
  4. Bake the cake in the centre of the oven for about 1 hr, until it is just firm to the touch in the centre, and a skewer comes out clean after being inserted into the cake.
  5. Remove the cake from the oven and leave it to cool in the tin for about 10 mins. Turn out on to a wire rack to cool completely.
  6. To make the topping: Beat together the cream cheese, icing sugar and lemon zest. Spread the icing over the top of the cake and decorate with the sweet 'carrots', if liked.

How to freeze: The undecorated cake may be wrapped in a freezer bag and frozen for up to 3 months. Allow the cake to defrost before decorating it with the cream cheese topping.About carrots: We tend to think of carrots as being orange, but there are yellow, deep red and almost black varieties too. Orange carrots contain the antioxidant, beta carotene, which is essential in the diet, as the body converts it into vitamin A.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 523(kcal)
  • Fat 28.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(23 ratings)

Your comments


you could but them in you local superstore in the baking isle

Holly Arnold

Hi Babs, sorry for the confusion. I have amended the recipe - it is 50g carrots (2oz). Holly, Recipes Editor


50g or 8ozs Carrots? One does not equal the other, so which is it?

caroline Wilson

Hi Going to make this cake. Where could I but these little edible carrots?

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