Carrot Cake

A great Easter cake when decorated with mini eggs!

Carrot CakeMakes: 1 round cake, to serve 12
Prep time: 15 minutes plus decorating
Cooking time: 40 minutes


For the cake:

250ml Sunolive Oil (a mixture of sunflower and olive oil)
225g Billington’s Light Muscovado sugar
3 large eggs
225g Allinson Wholemeal Self Raising Flour
250 coarsley grated carrots

Plus a selection of mini easter eggs or other decorations

For the topping:

25g Billington’s Unrefined Golden Icing Sugar
250g Mascarpone


1. Preheat oven to 180ºC / 160ºC fan / Gas mark 4. Grease and line a 20cm (8″) round tin with baking parchment

2. Whisk the oil and sugar together, then whisk in the eggs one at a time

3. Gently fold in the flour followed by the carrots. Mix gently till combined, then turn into the prepared tin

4. Bake for 40 minutes until golden brown and a cocktail stick inserted into the centre comes out clean

5. Cool in the tin for 10 minutes, then turn out and cool on a wire rack

6. Mix together the mascarpone and golden icing sugar. Spread over the top and sides of the cake with a palette knife.

7. Decorate with the mini eggs and / or other decorations

For recipe ideas and inspiration, visit
For more information on the Allinson range, go to

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