Carrot Cake with Tangy Icing

8pm and finally I get to sit down…well not 100%, I still need to wash the dishes and fold another mountain of laundry but the kids are in bed so I can share my latest creation with you now.

This cake is delicious, it’s soft in the centre and slightly crunchy on the outside with a tangy icing to round it off. I once again have been great with my diet and only had the smallest nibble but everyone else in the house said it’s amazing.

Note – you can add walnuts to this recipe but I’ve left them out so I can put in lunchboxes.

I hope you enjoy it too 🙂

  • cup SR Flour
  • Qtr tsp Clove
  • Qtr tsp Cinnamon
  • Qtr Tsp Nutmeg
  • 1teaspoon ground ginger
  • pinch salt
  • cup caster sugar
  • 1cups grated carrot
  • 3cup olive oil
  • teaspoon vanilla essence
  • 2 eggs


  • 1 Cup icing sugar
  • 1 Tbsp Lemon Juice
  • 1 Tsp soft butter
  • 4 drops Vanilla Essence
  • Lemon peel to serve (or sprinkle grated)
  1. Sift flour and spices in a bowl
  2. Add sugar and carrots. Make a well in the middle then add eggs, oil and vanilla
  3. Mix well with a spoon
  4. Pour into a greased cake tin or loaf
  5. Bake at 160 deg for 45 minutes, check to see if cooked through by inserting a knife into the centre and if it comes out clean you’re good to go.
  6. Cool for a few minutes before turning out onto a cake cooler.
  7. When cool, ice the top of the cake with the lemon icing
  • ICING Mix icing sugar, lemon juice and softened butter well together. Add vanilla essence. Spread onto cooled cake and top with lemon peel.

Mwah x


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