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carrot cake
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Hedge Combers Carrot Cake

A sweet moist carrot cake with a lovely fresh lemon frosting.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bars / TrayBakes
Cuisine: British
Servings: 9 -12 squares
Author: Emma


Ingredients for the cake

  • 175 grams light brown sugar (7/8 cup)
  • 170 millilitres vegetable oil (2/3 cup and 1 tablespoon)
  • 3 large eggs
  • 225 grams grated carrot (1 and 1/3 cup)
  • 100 grams chopped dates (a generous 1/2 cup)
  • 85 grams chopped hazelnuts (3/4 cup)
  • 1 large unwaxed orange - zest only
  • 75 grams sultanas (1/2 cup)
  • 175 grams Plain flour All Purpose, (1 and 1/2 cups)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon

Ingredients for the frosting

  • 85 grams unsalted butter - soft (3/8 cup)
  • 175 grams Icing sugar Confectioners sugar, (1 and 1/2 cups)
  • 1/2 unwaxed lemon zest & juice


Directions for the cake

  • Preheat your oven to 180C / 350F/ Gas mark 4. Grease or line a 7inch x 7inch square tin.
  • Whisk the sugar, oil and eggs together in a large bowl.
  • Add the grated carrot, dates, sultanas and chopped hazelnuts and orange zest mix well.
  • Sieve the flour, baking soda, and ground cinnamon in and mix well, once fully combined transfer to your baking tin.
  • Pop in your preheated oven for 40 – 45 minutes or until baked and a skewer come out clean from the middle.
  • Leave to cool in its tin for 10 minutes, then transfer to a cooling rack to fully cool.

Directions for the frosting

  • Beat the butter till it is light and fluffy. Add the icing sugar in slowly and mix.
  • Add in the zest and juice from the 1/2 of lemon and stir in until you have a light fluffy buttercream.
  • Spread generously over the cake.
  • Cut up into squares and serve.