November 7, 2013

Best Young Baker – Carrot Cake


  • Butter – 110gr
  • Caster Sugar – 110gr
  • Egg – 50gr
  • Plain Flour – 50gr
  • Wholemeal Flour 50gr
  • Baking Powder – 5gr
  • Chopped Nuts -50gr
  • Mixed Spice – 3gr
  • Grated Carrots – 75gr
  • Cream Cheese
  • Icing Sugar – 175gr
  • Lemon Juice – 5gr


  1. Place Butter and Caster Sugar  in a mixing bowl and whisk together
  2. Add the egg to above and whisk well together.
  3. Sift the Baking Powder, Wholemeal Flour and Plain Flour together and gently fold into above.
  4. Mix Chopped Nuts, Mixed Spice and Grated Carrots together and add to mixture – fold in well.
  5. Deposit the batter into baking parchment lined baking shapes (1lb size)
  6. Bake at 170º C for 50 to 60 minutes.
  7. For the Icing , place the Cream Cheese, Icing Sugar and Lemon Juice in a mixing bowl and beat well together. When the cake is cool pipe or spread the icing on top.

Thanks to The Baking Academy of Ireland.


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