Morag’s Carrot Cake

Winner of the Angus Fairtrade Bake Off 2015

For the Cake 

  • 300g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 to 2 teaspoons mixed spice
  • 350g caster sugar
  • 200ml vegetable oil
  • 3 eggs
  • 225g grated carrots
  • 120g chopped nuts
  • Half a 227g tin of crushed pineapple, drained (retain juice)
  • Couple of handfuls of dried fruit of choice
  • Pineapple juice from tin


Preheat oven to gas 4/150c

Mix flour, bicarb, baking powder and spices

Make a well in the centre and add the sugar, oil and eggs, then mix with a wooden spoon

Stir in carrots, pineapple, nuts and fruit

Add in the pineapple juice as necessary

You can use a mixer at this stage for a short time

Split between two baking tins and cook for approximately 50 – 60 minutes

The mixture could make cupcakes to be iced individually with cooking time suitably adjusted

For the Icing 

  • 225g full fat cream cheese
  • 50g soft butter
  • 250g icing sugar (approx, or to taste)

Cream the cheese and butter together until smooth then add the sugar and mix until creamy

This mixture should cover both cakes.  If you wish to sandwich them and/or cover completely, increase ingredients accordingly.

Decorate with walnuts of sprinkle with crushed nuts.