Phil Vickery’s carrot cake recipe

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20 min


50 min

A really good carrot cake recipe is a must have in anyone’s baking catalogue… try this moist, lightly spiced carrot cake topped with luscious creamy frosting.


  • For the
  • carrot cake:
  • 100g (4oz) light brown soft sugar
  • 3 medium eggs, beaten
  • 4tbsp sunflower oil
  • Half a 405g can light condensed milk
  • 150g (6oz) self-raising flour
  • ½ tsp ground mixed spice
  • 1tsp baking powder
  • Zest of 1 orange and 2tbsp juice
  • 55g (2oz) raisins
  • 55g (2oz) ground almonds
  • 350g (12oz) carrots, peeled and grated
  • 100g (3½ oz) walnut pieces (optional)
  • For the
  • cream cheese frosting:
  • 150g (5½ oz) cream cheese
  • 4tbsp light condensed milk
  • To decorate:
  • Lemon and orange zest


  • Preheat the oven to 180°C (355°F or gas mark 4).

  • Grease a 20cm (8in) square cake tin and base-line with greaseproof paper. In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of the condensed milk.

  • Mix in the remaining cake ingredients. Pour into the tin and bake for 45-50 mins until well risen. Cool on a wire rack.

  • To prepare the frosting, place the cream cheese in a bowl and beat until smooth, sweeten with the condensed milk. Spread the frosting over the carrot cake.

  • Decorate with lemon and orange zest.

Top tip for making Phil Vickery’s carrot cake

Top tip: Make icing or marzipan ‘carrots’ coloured with food colouring to decorate your cake for a special occasion.

You can also make muffin-sized carrot cakes - simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 mins.

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