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Carrot cake:

250ml vegetable oil

400g caster sugar

4 large eggs

3 medium carrots, peeled and sliced

300g plain flour

1 tablespoon baking poder


Chocolate cake cover:

250ml milk

1 tablespoon butter

2 tablespoons honey

100g cooking chocolate


Preheat oven to 180 C/Gas 4. Grease and flour a medium size cake tin (20x30cm).

In a blender or food processor combine the oil, sugar, eggs and carrots. Blend until smooth.

Pour carrot mixture into a bowl and sift in the flour and baking powder. Mix well with a wooden spoon. Pour the cake mixture into the prepared cake tin.

Bake in the preheated oven for 40 minutes.

Let cool, remove from tin and ice.

Bring all ingredients to the boil over medium heat, stirring constantly. Lower the heat and cook for another 5 minutes, until the mixture thickens. Allow the icing to cool slightly, then pour over the cooled cake.

Instead of a 20x30cm or 9×13 in rectangular cake tin, you can divide the cake mixture between two 23cm (9 in) cake tins. Adjust baking time accordingly. Then use the chocolate icing to sandwich the cake!



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