From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Carrot Cake – The best you’ll ever get!

I’ve made carrot cake a number of times before but it never tasted as good as this one. My sister Sarah and her hubby Ruairi had this for their wedding cake made by Ruairis mum Jean and it was the best carrot cake I’ve ever tried so when I asked Jean if she wouldn’t mind sharing her recipe for me to share I was delighted she said yes. She told me she got the recipe from a friend who got it from a daughter of another friend, a very Irish way of sharing recipes.

So believe me when I tell you that you are one lucky bunch getting this luxurious delicious carrot cake recipe today! so whatever you do this week, go grab the ingredients and treat yourself and your loved ones to a bit of scrumptiousness!!

Now it takes time and lots of love but that’s what good food is all about. 


4 eggs

295ml vegetable or grapeseed oil

400g golden caster sugar

2tsp vanilla extract

250g plain flour

2 tsp baking soda

2 tsp baking powder

pinch of salt

1tsp cinnamon – can be left out!

400g grated carrots (4-5 medium carrots)

60g walnuts chopped

60g desiccated coconut

zest of 1 orange


Preheat oven to 170c

Grease and line a 9×13 inch baking tin with greaseproof (or use 2 x 8 inch round tins, greased and lined with a round of greaseproof). 

In a large bowl beat eggs, oil, sugar and vanilla until thick and pale in colour, and mousse-like. 

Sift the flour, baking soda, baking powder, salt and cinnamon if using. Fold into the egg mixture. 

Fold in carrots and nuts. 

Pour into the tin and bake for 40 to 50 minutes or until a skewer comes out clean. (If using 8-inch tins bake for 30 to 35 minutes).

Leave the cake to cool in the tin.


Cream Cheese Icing 

150g very soft butter

280g room temperature Philadelphia cream cheese (full fat,)

400g icing sugar

1 tsp vanilla extract

Grated zest of 1 lemon

150g white chocolate melted and cooled


Beat the butter, Philadelphia and vanilla and lemon zest. Sift in icing sugar and beat until smooth. Beat in cooled white chocolate just to mix thoroughly and chill in the fridge for at least 30 minutes.

If you want to do some piping, put some in a piping bag then use half the mixture in the centre of the cake and the remainder on top. bringing a small bit down to spread lightly around the sides.

Decorate with a little piping of choice and a few sprinkled chopped walnuts!

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