Ultimate Carrot Cake

Prep Time


Cook Time

20 min


8 portions


500500 g Country Range Mix for Carrot Cake

215215 ml cold water

5050 ml Country Range Vegetable Oil

140140 g carrots, grated

7575 g Country Range Walnut Pieces

7575 g Country Range Mixed Dried Fruit

7575 g Country Range Dried Apricot Halves, roughly chopped

For the filling:For the filling:

400x400x g Country Range Dried Apricot Halves, roughly chopped

5050 g icing sugar

For the topping:For the topping:

3 3 tbsp icing sugar

Country Range Lemon Juice

Country Range Walnut Halves

100100 g Country Range Desiccated Coconut

Multiply by
  • 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
  • 2Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
  • 3Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
  • 4Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
  • 5For the filling, beat the cream cheese with the icing sugar.
  • 6When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
  • 7For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
  • 8Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.