The Little Mill Blog
Wholemeal Carrot Cake

Wholemeal Carrot Cake

by Kathy Purcell,

We are thrilled with the response that we have received last after featuring on #NevinsIrishfoodTrails. Here is the hotly requested recipe for Roberts Wholemeal Carrot cake.


~375g Grated carrot

~200g Wholemeal flour

~70g plain flour

~300g caster sugar

~215g rapeseed oil

~2 eggs

~1 1/2 tsp baking powder

~1tsp ground nutmeg


~75g icing sugar

~50g butter

~180g Philadelphia cream

~1 lemon


  1. Preheat the oven to 200c., Oil and line the base and sides of an 18cm square cake tin with baking parchment.

  2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots.

  3. Mix the flour, baking powder and spice then Lightly mix all the ingredients until everything is evenly combined. The mixture will be fairly soft and almost runny.

  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

  5. For the icing melt the butter, mix together the sugar and cheese then fold in the cooled butter, lemon juice (use to taste) and zest.
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