We love a classic at B&P and we love reinventing them as well. This super easy and delicious classic style carrot cake is definitely worth making, and we make it often at the studio too. Our twist on this is to pair it with tangy lemon & orange and inject it in a silky smooth rich cream cheese mousse.

Our carrot cake is a permanent fixture on the menu in individual size and in a larger 18cm diameter size cake but below is the base recipe for the actual cake. You can make this and layer it with a cream cheese frosting or sandwich with cream, it’s deliciously moist on its own so why not give it a go!

As always, if you make any of Darren’s recipes and fancy uploading them to your socials then please use the hashtag #cookwithdarren so we can have a look at all your wonderful creations!

Makes 1 X 20cm loaf tin

165g (3 no.) Eggs

250g Brown light sugar

200g Plain flour

2 tsp Baking powder

1 tsp Bicarbonate of soda

1 tsp Nutmeg, ground

1 tsp Cinnamon, ground

1 tsp Ginger, ground

350g Carrot, fresh course grated

140g Sultanas

100g Walnuts, chopped

100ml Olive oil, light

1. Line a loaf tin with canola spray and a strip of baking paper longer than the length of the tin. Preheat the oven to 165°
2. Place the eggs and sugar into a mixing bowl and whisk on medium speed for 10 minutes until light and pale.
3. Sieve the flour, baking powder, bicarbonate of soda and spices together into a bowl.
4. Remove the eggs from the machine and, fold in by hand using a spatula, the dry ingredients followed by the fruit & nuts and finally the oil.
5. Transfer the batter into the prepared tin and smooth into the corners using the spatula.
6. Bake in the oven for 40 minutes or until cooked through.
7. Serve as a slice with cream cheese frosting (optional) and a nice cup of tea x

Order our speccy carrot cake here if you don't have time to get into the kitchen yourself.