RECIPE: Carrot Cake

carrot cake


At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make one cake, you can make a whole range of different basic sponges using the same principle.

During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. We will be sharing simple, home-cooked weekly recipes with you, so that your experience of cooking during Covid-19 is a positive one, with new recipes learnt and delicious dishes enjoyed.


-4 eggs
-¾ cup brown sugar
-¾ cup rapeseed oil
-2 cups cake flour
-2 teaspoons baking powder
-pinch salt
-½ cup desiccated coconut

-1½ cups carrots (+ 4 carrots)
-1 cup pineapple cut into very small pieces (use tinned
unsweetened pineapple if fresh not available)
-1 teaspoon grated nutmeg
-2 teaspoons cinnamon
-1 teaspoon mixed spice
-¼ cup chopped walnuts, pecan nuts or pistachios



– Beat the eggs well and then add the sugar and oil and continue to mix together well.

-Mix all the dry ingredients (i.e. flour, baking powder, salt, coconut and spices) together in a bowl.

-Grate the carrots using a fine microplane.

-Mix the grated carrot and chopped pineapple into the egg mixture.

-Pour the egg mixture over the dry ingredients and mix together well.

-Pour into a l lb size greased and papered loaf tin

-Bake in oven 350ºF/160ºC for 1 – 1½ hours. Check to see that the cake is done by inserting a
skewer into the centre of the cake – if it comes out clean it is baked.

-Allow cake to cool on a cooling rack before cutting.

Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.

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