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The Carrot Cake

The history of the Carrot Cake

Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Carrot cake and its precursors took several forms including baked in pastry, like pumpkin pie steamed and served with sauce, like plum pudding baked in pans and served with icing, like cake.

You can read more about the history here >

Carrot Cake to say Thank you


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Our utterly delicious carrot cake is made with locally-sourced carrots, a divine orange cream cheese frosting and is topped off with a dusting of cinnamon sugar. Made with natural vanilla extracts and orange oils. This is carrot cake at its very best.

You can order your carrot cake here >

Carrot & Walnut Cupcakes (recipe makes 12 cupcakes)

You will need:
Mixing bowl
Electric whisk
Baking tray
Greaseproof paper
Grater (for the carrots)
12 cupcake cases
12 cup bun sheet/tray
piping bag

For the cupcakes

3 medium eggs (150g)
80g vegetable oil
zest of 1 orange
170g self-raising flour
4g mixed spice
180g caster sugar
2g salt
100g grated carrots
50g walnuts


  1. Pre-heat your oven to 180C (160C if fan-assisted) or gas mark 4
  2. Line the baking tray with greaseproof paper and toast the walnuts for 5-6 minutes or until lightly browned. Put aside about 1/3rd of the walnuts for decorating later.
  3. Crack the eggs and add to the mixing bowl along with the vegetable oil and orange zest. Mix on medium speed until well combined.
  4. Add the flour, mixed spice, sugar and salt to the mixing bowl and mix on low speed until well combined.
  5. Using the spatula, scrape the bottom and sides of the bowl and mix again until well combined.
  6. Add the grated carrots and 2/3rd of the walnuts and mix on low speed until well combined.
  7. Fill each cupcake case until it is about ¾ full.
  8. Bake for 25 mins or until the cupcakes are springy and bounce back when pressed gently.
  9. Leave to cool completely before icing.

For the frosting

70g cream cheese
300g icing sugar
50g butter
3g vanilla extract

  1. Mix all ingredients together, starting on slow speed and gradually increasing to high. Mix until light with no lumps.
  2. Fill a piping bag and pipe a swirl of frosting onto each cupcake.
  3. Sprinkle the remaining 1/3 walnuts evenly over each cupcake.


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