Carrot Cake


300g (11 oz) self raising flour

2 teaspoon cinnamon

1/2 teaspoon bicarbonate of soda

200g (7 oz) sugar

4 eggs

250g (9 oz) oil

zest of 1 orange & 1 lemon, finely grated.

200g (9 oz) carrots, finely grated

150g (5 oz) walnuts, chopped (optional)

Preparation method

Line a 20cm - square or round cake tin - 10cm deep.

Sift the flour, cinnamon and bicarbonate of soda together and stir in the sugar.

Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts.

Spoon the mixture into the tin and bake in a preheated oven at 170C / 150C fan for 1 hr 20 mins.

Cost - £1.96 for ingredients (excluding optionals) - Tesco website 26/11/14


125g (4 oz) unsalted butter at room


50g (2 oz) icing sugar

250g (9 oz) cream cheese (must be full fat - half fat just goes watery when you add the icing sugar).

Beat the butter and icing sugar together until soft and then beat in the cream cheese.

Chill the mixture until it’s thick but spreadable.