Wholemeal Carrot Cake

May 21, 2021

Prep: 15 minutes
Cook: 50-60 minutes
Serves: 8-10

  • 300g caster sugar
  • 215g rapeseed oil
  • 2 medium eggs
  • 375g carrots, grated
  • 200g Plain Wholemeal flour
  • 70g Plain flour
  • 1½ tsp baking powder
  • 1 tsp ground nutmeg 


  • 50g butter
  • 75g icing sugar
  • 180g cream cheese
  • 1 lemon, zest and juice

Preheat the oven to 200oC, gas mark 6. Grease and line the base and sides of an 18cm round cake tin with baking parchment.

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.

Mix both the flours, baking powder and nutmeg together then lightly mix into the wet mixture until everything is evenly distributed. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 50-60 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.)

For the icing, melt the butter and allow to cool slightly. Mix together the sugar and cheese then fold in the cooled butter, lemon zest and juice.

Slice the cake in half horizontally, sandwich with half the icing and cover the top with the other half.