Featuring Chef Edwin’s Classic Carrot Cake
There’s something about a freshly baked carrot cake that feels timeless. Simple ingredients, warm spices and a recipe that brings comfort with every slice. Baking is part of our everyday rhythm, and recipes like this one remind us that great food doesn’t need to be complicated to be memorable.
Carrots are a versatile ingredient that naturally lend themselves to baking. Their subtle sweetness and moisture create a soft, rich texture, while pairing perfectly with spices like cinnamon and mixed spice. It’s a combination that feels both familiar and satisfying, the kind of bake that works just as well with a morning coffee as it does as an afternoon treat.
Chef Edwin’s carrot cake is a great example of this balance. Built on simple, wholesome ingredients, the recipe brings together grated carrot, citrus, warm spices and a touch of sweetness to create a cake that is both comforting and full of flavour. The addition of orange zest and juice adds brightness, while sultanas and walnuts bring texture and depth.
“At its core, this cake is about getting the basics right,” says Chef Edwin. “Good ingredients, a simple method, and letting the flavours speak for themselves. It’s the kind of recipe that people come back to again and again.”
Baking in this way also reflects our wider approach at FoodSpace. Using ingredients thoughtfully, reducing waste where possible, and creating food that feels both familiar and considered. Cakes like this are made fresh across our kitchens, bringing a sense of comfort and quality to the everyday.
Chef Edwin’s Carrot Cake
Ingredients
- 800g grated carrot
- 700g brown sugar
- 800g self-raising flour
- 4 tsp bicarbonate of soda
- 4 tsp cinnamon
- 2 tsp mixed spice
- Zest of 2 oranges
- Juice of 1 orange
- 8 eggs
- 500ml oil
- 700g sultanas
- 100g chopped walnuts
Method
- Preheat the oven to 160°C.
- In a large bowl, whisk together the oil, eggs and brown sugar for a few minutes until smooth and well combined.
- In a separate bowl, mix together the dry ingredients — self-raising flour, bicarbonate of soda, cinnamon and mixed spice.
- Gradually add the dry ingredients into the wet mixture, combining well.
- Fold in the grated carrot, orange zest, orange juice, sultanas and chopped walnuts. Mix until everything is evenly incorporated.
- Pour the mixture into prepared cake tins.
- Bake for approximately 45 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool before serving.
- Enjoy!
Our Notes for Baking at Home
Carrot cake is a forgiving bake, but a few simple tips can make all the difference:
- Don’t overmix once the flour is added. This keeps the texture soft.
- Use fresh carrots for the best flavour and moisture.
- Let the cake cool fully before slicing to help it set properly.
- Add a simple topping like cream cheese frosting or enjoy it as it is.
