Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Carrot Cake

Cooking time: 
Under an hour
makes 1x 8" cake
Preparation time: 
15-30 minutes


  • 225g Stork tub
  • 3 eggs, large
  • 100g golden syrup
  • 160g Billington’s Dark Muscovado Sugar
  • 240g Nature Friendly White Self Raising Flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 250g grated carrot
  • 60g sultanas


  • 25g Stork tub, softened
  • 75g cream cheese
  • 150g Billington’s Golden Icing Sugar

Scales, Oven thermometer, large mixing bowl, jug, 8” deep springform tin,jug, grater, peeler, silicone spatula, non-stick baking paper, cooling rack, sieve, scissors, measuring spoons. 

  • Oven Temp: 160c (fan)/180c/Gas Mark 4
  • Prepare the tin, lining the sides and base.
  • In a large bowl combine the self-raising flour, dark muscovado sugar, cinnamon and baking powder.
  • Make a well in the centre and add the golden syrup, eggs and Stork Baking Liquid.
  • Combine to a smooth batter using a wooden spoon.
  • Stir in the grated carrot and sultanas.  Transfer to the prepared tin and bake in the oven for 45-50 minutes or until a skewer when inserted comes out clean. 
  • Transfer to a wire rack and allow to cool completely.
  • Prepare the frosting.  Beat the butter until completely softened. Add the cream cheese and mix until thoroughly combined.
  • Sift in the icing sugar and beat well.
  • Spread the frosting over the top of the cake and serve.