(Tom The Afternoon Show) The perfect accompaniment to tea.


  • 200 g soft brown sugar
  • 140 ml vegetable oil
  • 300 g grated carrot
  • 2 eggs
  • 80 g chopped walnuts
  • 180 g self-raising flour
  • pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • for the lemon icing:
  • 250 g cream cheese
  • 50 g softened butter
  • 1 tsp vanilla extract
  • 200 g icing sugar
  • finely grated zest of 1 lemon
  • 1 tblsp lemon juice


  • Preheat the oven to 150°C/ Gas Mark 2.
  • Oil a loaf tin and line with parchment paper.
  • Beat the eggs in a large bowl, mix in the vegetable oil, then the sugar, then the carrots and walnuts.
  • Sift in the dry ingredients and mix together well.
  • Pour the mixture into the loaf tin and bake in the oven for about 1hour- 1hour 15minutes or until a knife inserted into the middle comes out clean.
  • Leave to sit in the loaf tin for a few minutes before removing.
  • Set aside to cool completely before adding the icing.
  • For the icing, beat together the butter and cream cheese using an electric mixer until smooth.
  • Add the vanilla extract, lemon zest, lemon juice and stir.
  • Then add the icing sugar and combine until smooth and thick.
  • Spread icing over the cooled carrot cake and serve.

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