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A classic carrot cake with cream cheese frosting may spring to mind for an Easter dessert – and what a perfect one it would be! But don’t just relegate this moist carrot cake to one holiday a year, it’s easy and requires little equipment – so why not let this cake come out more often? The distinctive sweet flavour comes from fresh Yorkshire grown carrots and the light moist texture from our large Yorkshire Free Range eggs. We love it with this tangy but sweet cream cheese frosting made with rich cream cheese from Longley Farm in Holmfirth.

We’d love to see if you make this cake, share on social media and tag @fodderharrogate.


Preheat oven to 175c.

Grease and line 2x round 8 or 9in cake tins.

In a medium bowl whisk flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger until well blended.

In a separate large bowl, whisk oil, sugar and vanilla. Then whisk in the eggs one at a time until completely blended.

Scrape down the sides of the bowl with a wooden spoon or spatula. Add the dry ingredients into the wet in three parts, gently folding until just combined each time.

Stir in carrots and walnuts until just mixed.

Pour into prepared pans and bake in low oven without fan for 35-45 min or until a tester comes out clean.

Cool in pans for 10 minutes before turning out cool completely on a wire rack.

Frost as desired and top with walnut halves, mini eggs or sprinkles!

All ingredients used in this recipe are either store cupboard staples or available to purchase from the Fodder farm shop

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