Carrot cake

  • Petit four
  • 24
  • 45 minutes
Not yet rated

Everyone loves carrot cake, whether for tea or dessert. This moist and delicious carrot cake recipe from Nathan Outlaw is simplicity itself and is served as a petit four.

First published in 2015
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Carrot cake

Cream cheese icing

  • 100g of butter, softened
  • 150g of icing sugar
  • 200g of cream cheese


  • Food mixer
  • Piping bags
  • Shallow baking tray


Preheat the oven to 200°C/gas mark 6
To begin the cake, cream together the oil and brown sugar using a food mixer or electric beaters
  • 425g of soft brown sugar
  • 325ml of vegetable oil
Sift in the flour, salt and cinnamon. Add the eggs and stir gently until well blended
Toast the walnuts on a baking sheet in the oven, then roughly chop. Fold the finely grated carrot and chopped walnuts into the cake mixture
Turn the oven down to 160°C/gas mark 3. Spoon the cake mixture into a large, shallow baking tin and cook the cake for 30 minutes. Cool in the tin before turning out and cutting into small oblong bars
Meanwhile, to make the icing, beat the softened butter together with the cream cheese using the food mixer. Gradually add the icing sugar and beat until well blended. Chill until ready to use
  • 100g of butter
  • 200g of cream cheese
  • 150g of icing sugar
Put the icing into a piping bag and pipe 3 mounds onto each piece of carrot cake
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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