Create The Ultimate Carrot Cake With Only Three Ingredients!


Cake is always best with a little bit of something added to it! From fruit to gorgeous sauces, you can’t beat a cake when it is super moist, with lots of cream, jam and spices amongst its layers. However, it can be hard to make such a creation with time going so fast! Yet, I’ve got the perfect carrot cake recipe for you! Let’s tuck in!

Good Morning Lovelies, 

Now, I’m going to start by saying that I’ve never been a big cake fan! I know, I’m mad! However, even before my eating disorder, I used to find a piece of cake really boring. Until, I discovered the wonders of a rich moist fruit cake. And a beautiful carrot cake too! For me, these were the best! 

With all the flavours, added elements and beautifully iced toppings, I couldn’t get enough of them. Especially the home made kind that my grandad used to create. However, it wasn’t often he would make a big cake, as it took a lot of time. 

Yet, I’ve discovered the perfect recipe that will have you creating carrot cake again and again in no time at all. Be prepared to be baking a lot after you’ve discovered the following lovelies…


300g of Finely Grated Carrots

One Standard Sized Can of Condensed Milk

150g of Self-Raising Flour

One Teaspoon of Cinnamon or Mixed Spice (Optional)

50g of Chopped Nuts or Dried Fruit (Optional)

Icing Sugar or Cream Cheese Frosting (Optional)


20cm Cake Tin

Greaseproof Paper


One Large Mixing Bowl

Mixing Spoon


Cooling Rack


Start by preheating your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Then grab your cake tin and grease and line it with the Greaseproof paper. Place to one side for now. 

Next, grab your grater and finely grate all of the carrots into the mixing bowl. Add in the flour and milk, stirring them all until well combined and smooth. Add in any of the optional elements here as well lovelies if using them.

Once ready, take the batter and pour it into your prepared cake tin, smoothing the top with a spatula. 

Place the tin into the oven and cook for 45 to 50 minutes or until a toothpick or skewer comes out clean when placed into the centre. 

When ready, remove from the oven and allow the cake to cool in the tin for 10 minutes, before moving it to cool completely on a cooling rack. 

After the cake has cooled, you can simply dust it with the powdered sugar, leave it plain or enjoy with a cream cheese frosting. Then grab a plate and tuck in! 

Super simple, easy to do and finished in no time at all, this is perfect to make if you are going to a summer picnic, BBQ or event! You could even enter it into your local fetes cake competition! No one needs to know that you didn’t spend ages creating it! 

Joey X

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