This fantastic simple Carrot Cake recipe has been designed by our Head Chef for C&E, Andy McCarthy


  • 325ml of Vegetable Oil
  • 425g of Soft Brown Sugar
  • 300g of Plain Flour
  • 1 Teaspoon of Salt
  • 10g of Ground Cinnamon
  • 4 Eggs
  • 110g of Walnuts
  • 375g of Carrots, grated
  • 1 Orange, juiced and zested


  1. To begin the cake, toast the walnuts on a baking sheet in the oven, then roughly chop. Set to one side.
  2. Next cream together the oil and brown sugar in a large bowl, using an electric whisk.
  3. Sieve in the flour, salt and cinnamon. Add the eggs and stir gently until well blended.
  4. Fold the finely grated carrot, orange zest and chopped walnuts into the cake mixture.
  5. Spoon the cake mixture into a large, shallow baking tin and cook the cake for about 30 minutes. Cool in the tin before turning out and leave to cool.
  6. While the cake is cooling, to make the icing, beat the softened butter together with the cream cheese using a food mixer. Gradually add the icing sugar and the orange juice and beat until well blended. Chill until ready to use.
  7. Put the icing into a piping bag and garnish as desired.

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