Stella McCartney's carrot cake recipe

Name: Stella McCartney's carrot cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) walnuts; 375 g (13.2oz) plain flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; 0.5 tsp ground cinnamon; 3 large organic eggs; 375 ml (13.2fl oz) groundnut or sunflower oil; 450 g (15.9oz) golden caster sugar; 1 tsp vanilla extract; 500 g (17.6oz) coarsely grated carrots; 40 g (1.4oz) raisins; 100 g (3.5oz) desiccated coconut; 2 tbsp juice from an orange and its zest; 50 g (1.8oz) unsalted softened butter; 3 tbsp honey or maple syrup; 300 g (10.6oz) cream cheese

Servings: persons

100 g (3.5oz) walnuts
375 g (13.2oz) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
0.5 tsp ground cinnamon
3 large organic eggs
375 ml (13.2fl oz) groundnut or sunflower oil
450 g (15.9oz) golden caster sugar
1 tsp vanilla extract
500 g (17.6oz) coarsely grated carrots
40 g (1.4oz) raisins
100 g (3.5oz) desiccated coconut
2 tbsp juice from an orange and its zest
50 g (1.8oz) unsalted softened butter
3 tbsp honey or maple syrup
300 g (10.6oz) cream cheese

1
Grease the insides of two 20cm cake tins and line the bases with a disc of buttered baking parchment.
2
Preheat the oven to 180C/gas mark 4.
3
Tip 100g walnuts into a small roasting tin and toast in the preheated oven for 5 minutes.
4
Reserve a handful to decorate and roughly chop the remainder and leave to cool slightly.
5
Sift together 375g plain flour, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda and 1/2 teaspoon ground cinnamon.
6
In another bowl whisk together 3 large organic eggs, 375ml groundnut or sunflower oil, 450g golden caster sugar and 1 teaspoon vanilla extract until smooth.
7
Add the toasted walnuts, 500g coarsely grated carrots, 40g raisins, 100g desiccated coconut, 2 tablespoons of the juice from an orange and its zest and mix until thoroughly combined.
8
Stir in the sifted dry ingredients until smooth and divide the batter evenly between the prepared tins.
9
Bake in the preheated oven for about 30-35 minutes or until a wooden skewer comes out clean when inserted into the middle of the cakes.
10
Remove the cakes from the oven and leave to cool in the tins for 3-4 minutes and then turn out onto a wire cooling rack until completely cold.
11
Beat together 50g unsalted softened butter and 3 tablespoons honey or maple syrup until combined.
12
Add 300g cream cheese and mix until smooth.
13
Place 1 of the cake layers on a serving plate and spread with half of the cream cheese frosting.
14
Top with the second cake and cover the top with the remaining cream cheese.
15
Scatter with the reserved toasted walnuts to serve.

2033

kcal

Calories

108

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 100 g (3.5oz) walnuts, 375 g (13.2oz) plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, and more.

Yes, Stella McCartney's carrot cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!