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Thomas’ Carroty Cake

This gorgeous Peter Rabbit-inspired celebration cake from Miranda Gore Browne is perfect for a children's birthday party or a special Easter treat.

From the book


When Thomas was just three years old, he told me this was his favourite cake. He loves to make it with me, and always ensures there is a thick layer of cream cheese icing in the middle and on top.

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250 g light soft brown sugar
250 ml sunflower or vegetable oil
3 large eggs, lightly beaten
2 tsp vanilla extract
250 g self-raising flour
1 tsp baking powder
½ tsp salt
1 tsp mixed spice
1 tsp vanilla extract
1–2 tsp grated orange zest
300 g carrots, peeled and coarsely grated
100 g sultanas
75 g walnut pieces (optional – Thomas would not allow these in his cake)
For the cream cheese icing:
150 g full-fat cream cheese
40 g unsalted butter, softened
1 tbsp orange juice
1 tsp vanilla extract
500 g icing sugar

Essential kit

You will need two 20-cm loosebottomed cake tins and a food processor or electric hand-held whisk.


1 Preheat the oven to 170°C (325°F/Gas 3). Line two 20-cm loosebottomed cake tins with cake tin liners or use non-stick baking paper.

2 Put all the ingredients for the cake in the bowl of an electric mixer and mix until well combined, although Thomas mixes this in a large bowl with a wooden spoon.

3 Scrape the mixture into the prepared tins and bake in the preheated oven for 20–25 minutes until golden and firm yet springy to the touch.

4 Prepare the cream cheese icing. Put the cream cheese, butter, orange juice and vanilla into a bowl with half the icing sugar and beat well with an electric hand-held whisk; alternatively whizz in a food processor. Add the remaining icing sugar and whisk or whizz until smooth and fluffy – this will take about 3 minutes.

5 Remove the cakes from the oven and allow to cool before sandwiching together with the icing


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From the book: Bake Me a Cake as Fast as You Can

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