Amy from Bluebell Bakes in Hartland has provided this wonderful recipe for a scrumptious Carrot & Walnut cake, it’ll be perfect to take to the work cake sale, festive buffet, or keep all for yourself to enjoy over the festive period.

If you fancy trying the cake before you try baking it, you can buy Amy’s fantastic bakes at Hartland Farmers Market cafe every 1st Sunday of the month. 

Carrot & Walnut Cake Ingredients  

Makes 12 large portions


  • 450g Grated Carrot
  • 100g Chopped Walnuts
  • 100g Raisins
  • 5 large eggs
  • 1tsp Vanilla extract
  • 150g Dark Brown Sugar
  • 90g Caster Sugar
  • 350ml Vegetable Oil
  • 380g Plain Flour
  • 3 tsp Baking Powder
  • 1.5 tsp Bi Carbonate
  • 1 tsp Salt
  • 4 tsp Ground Cinnamon

Cream Cheese Frosting:

  • 300g Icing Sugar
  • 50g Soft Butter or Margarine
  • 150g Cream Cheese
  • 1 Orange zested


  1. Line a square 23cm cake tin, preheat the oven to 160c fan.
  2. Whisk eggs with an electric whisk or mixer for 3 minutes.
  3. Add vanilla and sugars and whisk for a further 3 minutes, add oil and whisk until combined.
  4. Fold in the dry ingredients.
  5. Fold in the carrot, raisins and walnuts.
  6. Pour into the cake tin and bake for 50 mins or until a skewer comes out clean.
  7. When cool remove from the tin and make the frosting by following steps 8 & 9.
  8. Whisk icing sugar and butter until pale and fluffy.
  9. Whisk in cream cheese.
  10. Cover the cake with the frosting and finish with orange zest.

Bluebell Bakes creates fantastic cakes and sweet treats which you can pick up at the farmer’s markets and food fairs they attend as well as ordering via their Facebook page. Give them a follow by clicking here.

Don’t forget to send us a picture when you give the recipe a go.

Enjoy baking!

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