Not What You Expect Carrot Cake

carrot-cake-1Lying in bed a few weeks ago feeling sick, I was grateful my daughter was here to look after me in between going out with friends.  She’d started her school holidays and made me Chicken and Corn Soup for lunch, I’ve never enjoyed a bowl of soup so much.  Probably because she made it for me and I was lying in bed eating it not having to do anything because I was sick.  It’s hard when you’re sick as a mother, the whole house depends on us mothers to keep the wheels of the house turning (well I know this one does).  Luckily, my daughter has always enjoyed cooking and I remember a few years ago she saw this carrot cake being made on TV by a UK Chef called James Martin.  “We have to make this carrot cake, it looks so good” she yelled out from the loungeroom one day.  She was watching a cooking show featuring James Martin.


Funnily enough, not long after I came across a book sale and found this book called “The Great British Village Show Cookbook” by James Martin.  I flicked through it, it had the Carrot Cake recipe and became Hayley’s first cookbook.   It’s not a rustic style carrot cake which is what I’ve come to expect from carrot cakes but rather tastes more like a denser version of a victoria sponge cake, carrot style.  The carrots are boiled in water and orange juice, drained and pureed in a blender or food processor.  This carrot cake recipe contains five carrots, use the freshest carrots you can find.  It’s delicious filled with 100% fruit jam, iced with light cream cheese icing and topped with plump raspberries.  Some of you may have seen on Instagram that our house is going on the market Saturday week.  I was so busy yesterday with the Photographer, Property Stylists, Copywriter and Floor Planner that Hayley made this cake for me for the blog.  Look forward to showing you all some photos of the newly styled house, until then enjoy the Carrot Cake.



Carrot Cake


5 medium carrots, peeled and sliced, juice of 2 oranges, 125ml macadamia oil, 4 eggs, separated, 1/2 cup maple syrup, 350g plain flour, 15g baking powder


250g light cream cheese, 1 cup icing sugar, a dash of vanilla essence


Preheat the oven to 180°C.  Grease a 24cm springform baking tin with coconut oil or butter and line the base with a circle of baking paper to fit.  Place the carrots in a pot and cover with water and the orange juice.  Bring to the boil and cook until tender.  Drain and cool, you can cool them quickly by running them under cold water.  Place the cooled carrots in a food processor or blender with the macadamia oil, maple syrup and egg yolks, blend to a puree.

Put the carrot puree in a bowl and fold in the flour and baking powder, mix well.

Whisk the eggwhites until stiff and gently fold into the carrot mixture.

Pour into the prepared springform tin and bake for 30-35 minutes until golden brown, firm to the touch and a skewer inserted in the middle comes out clean.

Cool in the tin for five minutes, then turn out onto a wire rack to cool completely.

Slice cake horizontally, spread jam on the bottom layer.  Place top on cake, ice and top with raspberries.

To make icing

Place all ingredients in a mixer and whisk together until smooth.  If icing is to thick add a little milk and if to thin add more icing sugar.

Recipe adapted from James Martin Cookbook “The Great British Village Show”.


Catherine x



  1. Mel

    I’ve never had a smooth velvety carrot cake before. It sounds amazing! Poor you for being ill, it’s so true that the house depends on us mums. I think the only time you can actually stay in bed is when you are so sick you can’t move! Lucky you for having such a great daughter. Look forward to seeing the house photos! Mel x

  2. Noreen

    hello catherine – you ARE busy! getting a house ready to sell is a big job, and then keeping it perfect while it’s on the market is no picnic either. it’s harder, though, with toddles, so you’ll be better off there than in the past! your cake looks delicious. thanks for sharing, and i;m glad you are feeling well! happy thursday, n

    1. Catherine

      Hi Noreen, yes it has been super busy every weekend. I agree it is a big job keeping the house looking perfect for the open inspections, I don’t have any toddlers to worry about now, just Charlie to manage!

  3. anastasia

    this looks so interesting!! is it crispy crunchy cake..? I made a ricotta loaf the other day but it was a dense flop…didnt work out at all!
    Its so lovely your daughter likes to cook and bake, my boys love to help when I bake…its cute to see!
    Very exciting about your home – Im sure there is mixed emotions about it…goodluck!!!

  4. Emilie@TheCleverCarrot

    You’re going to think I’m mad-I have a copy of Delicious mag. from a million years ago with this carrot cake recipe in it. I immediately remembered ‘boiling the carrots in orange juice- the fresh ones!’ and had a laugh when you mentioned the same thing. Your version looks fabulous (love the berries) and I am excited to give it a try.
    On a different note- I hope that you are feeling better. I certainly know what you mean how us moms have to keep the wheels turning (24/7). You have a very lovely daughter that takes care of you :)

  5. alison abbott

    That carrot cake looks divine Catherine. I know how you feel about having your daughter around. I just picked up mine after a month away and the whole energy of the house has changed. Such a pleasure to have around, I feel like I was the one who went away, she’s so positive!

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