Probably the best carrot cake recipe in the world

This really is the most delicious carrot cake I’ve ever tasted. It is certainly a recipe to be shared.

Isn’t the best part of baking licking the spoon?

It’s actually my husband Jason’s recipe, which he has carefully fine-tuned from the original Pret a Manger version.

Jason baked his carrot cake recently to take into the school where he works. They have a healthy tradition of baking and sharing and he thought it was about time he joined in.Well, the cake was gone from the staff room in  minutes and the teachers were all in agreement it was the finest carrot cake they’d ever tasted.

Word even spread to one of the mothers who prides herself on her baking skills, who duly launched a carrot cake challenge. The very next day her own carrot cake was sent into school for the teachers to sample. And very smugly I can report that Jason’s cake won the contest hands down.

So here’s the recipe. Enjoy – and let me know what you think.

Jason’s Carrot Cake

2 eggs
200g brown sugar
150ml vegetable oil
200g plain flour
1½ tsp ground cinnamon
1 tsp baking powder
1 tsp salt
200g grated carrot
50g mixed chopped nuts
75g tinned pineapple
40g dessicated coconut


400g icing sugar
100g cream cheese
50g soft butter

Preheat a cool oven: 150°C / 300°F / gas mark 2. Line a square 20cm baking tin with greaseproof paper.

Chop the pineapple into small pieces.

In a large bowl whisk the eggs, then add the sugar and continue beating until pale and fluffy. Keep whisking while you steadily add the oil.

Fold in the flour, cinnamon, baking powder and salt. Next fold in the carrot, nuts, pineapple and coconut.

Pour the mixture into the tin and bake for an hour or until a skewer comes out clean. When Jason bakes this in our Aga (two-door) he starts it in the top oven for about 10 minutes, transfers it to the top of the bottom oven for an hour, then back into the top oven until it browns.

To make the icing, cut up the butter and then cream together with the cheese. Gradually add the icing sugar and beat in until there are no lumps. Chill in the fridge.

When the cake is ready, leave to cool for quarter of an hour then remove to a wire rack until completely cool. Now you smear the icing all over the top before letting the kids lick the bowl.

So what do you think? Isn’t that probably the best carrot cake in the world ever?

6 thoughts on “Probably the best carrot cake recipe in the world

    1. It is tried and tested and is always fantastic. Obviously if you like it, I’ll take all the credit. And if it doesn’t, well it is Jason’s recipe really… 😉

    1. Thanks for the recipe. I’m new to baking on the aga so it was very useful. Not as moist as Delia’s nut free carrot cake which I did for my daughter’s christening and went down VERY well (my nephew has a nut allergy) but this was a good size for a smaller gathering and it was very tasty.

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