Carrot Cake Day

Carrot Cake Day

3rd February

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Celebrate our most famous of vegetable bakes  – not sure it counts as one of your 5-a-day in this form but worth a try! Carrot cake has been around for centuries but fell from grace as the price of sugar fell & the carrots were no longer needed to sweeten the mix. After a forced return to the nations diet thanks to the rationing of WWII, it saw a return to popularity in the 1970s as a healthier treat alternative.

A good source of vitamin A, carrots also provide dietary fibre & vitamins K & B6.

Most mothers try & sneak vegetables into dishes & hope the kids won’t notice. Here, the name is a bit of a giveaway but call it something else & they won’t even realize. If it goes down well, have a go at variations such as parsnip, beetroot (good with chocolate) or courgette.

This cake works just as well without the frosting if you want to make it slightly healthier.

Carrot Cake Day Recipe

9oz (250g) wholemeal plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
9oz (250g) soft brown sugar
1 tsp cinnamon
1/2 tsp salt
3 eggs
8fl oz (240ml) oil
5oz (150g) crushed pineapple
9oz (250g) carrots – grated
1 tsp vanilla essence

Cream Cheese Frosting:

2oz (50g) cream cheese
1oz (25g) soft butter or margarine
6oz (175g) icing sugar
1 tsp vanilla essence milk


Grease & line a 9 inch square tin. Pre-heat oven to 180C/Gas Mark 4. Mix the dry ingredients. Beat the eggs with a fork & add oil, carrots, pineapple (I like to add some of the juice as well) & vanilla essence. Add the moist ingredients to the dry & beat until smooth. Bake for 40 minutes until golden & a skewer comes out clean or the sponge springs back into place when gently pressed. Allow to cool for 10 minutes before turning onto a wire rack. When cool, cream butter & cheese together & add vanilla essence. Gradually blend in the icing sugar, adding milk if necessary to obtain a creamy texture. Spread over the cake & leave to set slightly before cutting into slices.

Image of Carrot Cake for Carrot Cake Day

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