Indulge in Some Healthy Carrot Cake!

Our reshomemade carrot cakeident Chef, Lill is always whipping up a treat for us on our training days.

You have to try this recipe for her delicious Carrot Cake. It’s one of your five a day! It’s truly outstanding and doesn’t last long around here.


250g self-raising flour
2 tsp ground cinnamon (I used 6!!)
400g caster sugar (I used 250g)
250 ml vegetable oil
4 eggs
350g grated carrots
120g chopped walnuts

Cream cheese icing:
225g cream cheese
110g butter, room temperature
450g icing sugar (I used 100g for a less sugary flavour)


  1. Preheat oven to Gas mark 4.
  2. Grease two 23cm round cake tins.
  3. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then fold in the grated carrots and chopped nuts.
  4. Divide the cake mixture evenly between the two prepared tins.
  5. Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool on wire racks before removing from tins.
  6. To make the icing: cream together the butter and cream cheese, add the sugar and cream well. Ice the cakes once they have cooled.
  7. Make sure no one is around OR hide the cake until you want to serve it, or it will be gone!




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