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Our Lizzy's Recipe: Carrot Cake

Makes 16 squares | Ready in 2 hours

A carrot cake is always a popular choice here at Our Lizzy.  I often just dust it with icing sugar and cinnamon but an orange cream cheese topping is a real treat. 


  • 250g self raising flour
  • 2 teaspoons baking powder
  • teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • zest of an orange
  • 200g brown sugar
  • 200g carrots, grated
  • 50g chopped walnuts
  • 50g sultanas
  • 125ml sunflower oil
  • 125ml water

Preheat the oven to 180°C/Gas Mark 4. Grease and line an 8 inch square tin. Place the dry ingredients into a large mixing bowl; mix well. Mix the oil and water together in a jug. Add the liquid to the dry ingredients. Mix to a batter like consistency. Do not over mix. Pour the mixture into the prepared tins for about an hour until springy to the touch. Cool on a wire rack. 
Dust with icing sugar and cinnamon or top with Orange cream cheese topping made from 175g (vegan) cream cheese, 50g icing sugar and 1 tablespoon orange juice with orange zest to decorate. Cream the ingredients together and use to fill and top the cake. 

For details of cookery classes and parties see or contact Lizzy on 01684 892 688. Lizzy also offers tailor made cookery sessions.