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Carrot Cake


  1. 115g (4oz) plain flour
  2. 1 tsp Suma Baking Powder (HE225)
  3. 1/2 tsp Suma Bicarbonate of Soda (HE299)
  4. 1/2 tsp Suma Organic Ground Cinnamon (HE139)
  5. a pinch of salt
  6. 2 eggs
  7. 170g (6oz) Suma Raw Cane Sugar (LJ251)
  8. 115ml (4fl oz) Suma Organic Sunflower Oil (GT080)
  9. 170g (6oz) grated carrot
  10. 60g (2oz) Suma Organic Walnuts, chopped
  11. 115g (4oz) Suma Organic Raisins

For the frosting:

  1. 170g (6oz) cream cheese
  2. 85g (3oz) Suma Organic Icing Sugar (LJ255)
  3. Zest of an un-waxed lemon
  4. A little of the juice to mix


  1. Grease a 23cm/ 9in cake tin and line base with baking parchment.
  2. Preheat the oven to 180° C/ 350°F/ Gas Mark 4.
  3. Beat together the eggs, sugar, and oil. Then add the grated carrots, nuts and raisins, mixing well.
  4. Sieve in the flour, baking powder, bicarbonate of soda, cinnamon and salt, mixing well all the time.
  5. Pour the mixture into the lined tin and bake in the centre of the oven for 30-50 minutes until the cake is shrinking from the sides or until a knife inserted in the centre comes out clean.
  6. Remove from tin and leave to cool completely on a wire cooling rack. Peel off baking parchment when cool.
  7. For the frosting, gently combine the icing sugar and lemon zest with the cream cheese, adding a little juice to loosen the mix. Cover the top and sides and leave in a cool place to set a little.

This recipe is from Suma Cookbook Volume 2

2 thoughts on “Carrot Cake

  1. this recipe is amazing. me and my mum tried it and it worked out brilliantly. as i am a vegetarian we find it hard to make things that suit us all.

    1. Glad you enjoyed the cake Chloe. You will find other recipes on our website for all sorts of tasty vegetarian dishes, cakes and treats. Please let us know if you try any more.

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