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Ingredients
  • 250 g wholemeal flour
  • 150 g dark muscovado sugar
  • 150 g soft brown sugar
  • 3 eggs
  • 175 ml sunflower oil
  • 75 ml sour cream
  • 2 tsps vanilla extract
  • 1 tsp ground nutmeg
  • 2 tsps ground cinnamon
  • 1 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 300 g grated carrot
  • 75 g desiccated coconut or ground almond
Frosting
  • 100 g softened butter
  • 400 g icing sugar
  • 250 g full fat cream cheese
  • (optional) vanilla extract or juice of ½ lemon
  • (optional) edible flowers, chopped nuts, candied carrot peel to decorate
Grandma Pat’s Carrot Cake Grandma Pat’s Carrot Cake

Grandma Pat’s Carrot Cake

Prep 30 minutes
Total 2 hours
  1. Preheat oven to 150℃ (130℃) and line your cake tin/s with greaseproof paper (either 1 x 8 inch or 2 x 6 inch).
  2. Place your wet ingredients (eggs, oil, vanilla and sour cream) in a mixing bowl with both sugars (make sure there are no lumps) and beat them all together.
  3. In a separate bowl, combine the flour, nutmeg, cinnamon, bicarbonate of soda and salt. Now fold the contents of this bowl into the bowl of wet ingredients, followed by the carrot and the desiccated coconut/ground almond. Ensure the cake batter is mixed well and then add to your cake tin.
  4. Bake in the middle of the oven for 1.5 hours for an 8 inch cake or for 1 hour for 6 inch cakes. Ovens may vary so check to see when yours is done. Once baked, cool in the tin and then turn out onto on a wire rack to cool completely.
  5. For the frosting, beat the softened butter with the icing sugar. (Use an electric whisk or the paddle attachment on a stand mixer.) It is always best to add the icing sugar in parts on a slow speed initially if you want to avoid a blizzard in your kitchen. Turn up the speed on the mixer and beat until well incorporated and fluffy.
  6. Meanwhile, take fridge-cold cream cheese and stir through with a spatula until smooth and creamy. When the butter sugar mix is ready, add the cream cheese and any optional flavourings (lemon juice or vanilla extract) and mix until thoroughly combined. Be careful not to overbeat as your frosting can easily go runny!
  7. Add your frosting on top of your cooled carrot cake. Spread it thickly with a palette knife and add any additional decorations you desire. I used cornflowers, lavender and hazelnuts here.

Emma cooks (and lives) in Southampton where she can often be found trying to prevent her 2 cats from stealing whatever food she has most recently whipped up in the kitchen. She loves to travel and top of her priorities whenever visiting somewhere new is the local food.


Cooking runs in Emma’s blood as her Grandma Pat taught Home Economics at school and was passing on her expertise, teaching Emma to make bread from an early age.


Emma has a huge sweet tooth and loves nothing more than baking a bespoke birthday cake for friends or family. Recognising that a girl cannot live off cake (or brownies or cookies) alone, Emma has been expanding her repertoire over the last few years cooking up dishes that are both pretty as well as pretty damn delicious.

Grandma Pat’s Carrot Cake

favorite
print
rate
Prep 30 minutes
Total 2 hours
Serves or more
US | Metric
Ingredients
  • 250 g wholemeal flour
  • 150 g dark muscovado sugar
  • 150 g soft brown sugar
  • 3 eggs
  • 175 ml sunflower oil
  • 75 ml sour cream
  • 2 tsps vanilla extract
  • 1 tsp ground nutmeg
  • 2 tsps ground cinnamon
  • 1 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 300 g grated carrot
  • 75 g desiccated coconut or ground almond
Frosting
  • 100 g softened butter
  • 400 g icing sugar
  • 250 g full fat cream cheese
  • (optional) vanilla extract or juice of ½ lemon
  • (optional) edible flowers, chopped nuts, candied carrot peel to decorate

  1. Preheat oven to 150℃ (130℃) and line your cake tin/s with greaseproof paper (either 1 x 8 inch or 2 x 6 inch).
  2. Place your wet ingredients (eggs, oil, vanilla and sour cream) in a mixing bowl with both sugars (make sure there are no lumps) and beat them all together.
  3. In a separate bowl, combine the flour, nutmeg, cinnamon, bicarbonate of soda and salt. Now fold the contents of this bowl into the bowl of wet ingredients, followed by the carrot and the desiccated coconut/ground almond. Ensure the cake batter is mixed well and then add to your cake tin.
  4. Bake in the middle of the oven for 1.5 hours for an 8 inch cake or for 1 hour for 6 inch cakes. Ovens may vary so check to see when yours is done. Once baked, cool in the tin and then turn out onto on a wire rack to cool completely.
  5. For the frosting, beat the softened butter with the icing sugar. (Use an electric whisk or the paddle attachment on a stand mixer.) It is always best to add the icing sugar in parts on a slow speed initially if you want to avoid a blizzard in your kitchen. Turn up the speed on the mixer and beat until well incorporated and fluffy.
  6. Meanwhile, take fridge-cold cream cheese and stir through with a spatula until smooth and creamy. When the butter sugar mix is ready, add the cream cheese and any optional flavourings (lemon juice or vanilla extract) and mix until thoroughly combined. Be careful not to overbeat as your frosting can easily go runny!
  7. Add your frosting on top of your cooled carrot cake. Spread it thickly with a palette knife and add any additional decorations you desire. I used cornflowers, lavender and hazelnuts here.

Emma cooks (and lives) in Southampton where she can often be found trying to prevent her 2 cats from stealing whatever food she has most recently whipped up in the kitchen. She loves to travel and top of her priorities whenever visiting somewhere new is the local food.


Cooking runs in Emma’s blood as her Grandma Pat taught Home Economics at school and was passing on her expertise, teaching Emma to make bread from an early age.


Emma has a huge sweet tooth and loves nothing more than baking a bespoke birthday cake for friends or family. Recognising that a girl cannot live off cake (or brownies or cookies) alone, Emma has been expanding her repertoire over the last few years cooking up dishes that are both pretty as well as pretty damn delicious.

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