Coombe Mill Carrot Cake

Posted on March 3rd, 2014

Simple & Tasty

Carrot Cake is a favourite of Farmer Nick and my eldest Alistair, yet everytime I look up a recipe I close the book again as it is just too much phaff for my liking. I like good healthy homemade food and bake a cake a day to keep my family in sweet treats, however I don’t have the time for complicated recipes. The answer of course was to create my own version. This recipe has all the taste of any carrot cake yet takes a matter of minutes to prepare. Perfect for any busy parent. Nick’s big Birthday party was my mission so the quality is large. You may want to half everything for a regular 8 inch tin size cake.

 Coombe Mill Carrot Cake


The Cake

400g Carrots

200g packet of stoned datesCarrot Cake ingredients

400g Self Raising wholemeal Flour

200g self raising white flour

200g Demerara Sugar

200g granulated sugar

200g Plain Yogurt

200g Sunflower Oil

200g natural yogurt

2 large eggs

2 teaspoons vanilla essence

4 tablespoons of mixed spice

The Icing

2 Tablespoons butter

2 tablespoons soft cheese like Philadelphia

1 teaspoon Vanilla essence

Icing sugar


Peel and chop the carrots and place them and the stoned dates in a food processor. Whiz into fine pieces.

Finely chopped Carrot & Date

Add all other ingredients and mix well.

Carrot cake ingredients ready to combine


Turn into an oven tray lined with baking paper or two greased 8 inch cake tins.

Cover loosely in foil and Bake in a fan oven at 180 degrees for about an hour until just firm to touch.


carrot cake ready to cook

Leave to cool then make the icing

Combine the butter, soft cheese and vanilla essence and add icing sugar until you reach a spreading consistency.

Spread and decorate to your taste.


Farmer Nick's Birthday carrot cake


I used one tray bake cake and one round tin cake (one and half times the ingredients here) to make a three dimensional version of the Acropolis for Nick’s Greek Themed birthday party. This was more than enough for 20 people.