Carrot Cake



I am not a fan of this classic British favourite BUT after many requests to bake one and many attempts to find the perfect recipe, I have to say I have been convinced otherwise.

The fluffy sponge is speckled with organic carrots, walnut chunks and Australian raisins. The cake is sweet, soft and moist.

The sponge is filled with a smooth and fresh cream cheese and icing sugar mix and its deliciously topped fondant carrots!

If you like carrot cake, you will LOVE my carrot tray bake.

Weight 1000 kg
Product Size

11 inches x 7 inches – Serves 10 – 14 generous portions
12 inches x 9 inches – Serves 16 – 20 generous portions


Self Raising Flour, dark muscovado sugar, organic* cocoa powder, butter, dark chocolate (cocoa mass, sugar, cocoa butter, cocoa powder, emulsifier: soya lecithins) eggs, organic* chocolate nibs, vanilla essence, baking powder, sunflower oil,
For the Ganache topping:
Dark chocolate (cocoa mass, sugar, cocoa butter, cocoa powder, emulsifier: soya lecithins), Double cream, unsalted butter, jamaican rum


Contains: Wheat, eggs, dairy, nuts
Baked in an environment where nuts are present.

Nutritional Facts

Serving Size: 80g 1 portion
Calories: 297 Calories from fat: 110
Daily Values %
Total Fat: 12g 16%
Saturated Fat: 5g 23%
Carbohydrates: 32g 12%
Dietary Fibre: 1g 2%
Sugars: 23g
Protein: 6g

Based on a 2000 calorie recommended daily adult intake
Nutritional details are an estimate and should only be used as a guide for approximation.


11 inches x 7 inches, 12 inches x 9 inches

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