Spiced Carrot & Currant Cake

Everyone loves a good carrot cake – it’s moist, full of flavour and kids you into thinking it’s healthy because it has carrots in it!  Earlier this year, I did a Mad Hatter’s Tea Party pop-up at the fabulous Penylan Pantry in Cardiff.  The menu was created from pulling all food references from the book and I had lots of fun creating all the special treats!  One of the most famous ‘dishes’ from the book is the ‘Eat Me’ cake, which along with the ‘Drink Me’ drink, turns Alice into a giant and also a tiny little person.

Eat Me Cake 1

My mini ‘Eat Me’ cakes from the Mad Hatter’s Tea Party.

In the book, the cake is made from currants – which is completely different to what people expect to see, probably due to Disney’s interpretation of the book.  I think currants are delicious and full of flavour, so I partnered them with carrot and created this moist spiced carrot and currant cake.  It was a hit and I’ve since made it as a normal round cake with a yummy cream cheese filling for my daughter’s preschool teachers.

This is a simple, yet satisfyingly moist carrot cake, perfect mid-morning with a coffee and a friend.

Spiced Carrot & Currant Cake


  • 200g Soft Brown Sugar
  • 2 Large Eggs
  • 200ml Sunflower Oil
  • 175g Plain Flour
  • 200g Carrots, grated
  • 75g Currants
  • 50g Ground Almonds
  • ¾ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 2 heaped tsp Mixed Spice
  • A good pinch of Salt
  • Zest ½ Orange

Cream Cheese Filling

  • ½ tub Cream Cheese
  • 200ml Double Cream
  • ½ tsp Vanilla Bean Paste
  • 1 tbsp Icing Sugar


Preheat your oven to gas mark 4/160C and grease and line 2 loose bottomed 8 inch round cake tins.

Mix the sugar, eggs and oil in an electric mixer until evenly combined.  In a separate bowl mix together the flour, raising agents, spices and salt and gradually add to the wet ingredients making sure not to over beat.

Stir in the grated carrot, zest, ground almonds and currants and divide equally between the 2 sandwich tins.  Bake on the middle shelf of the oven until baked through, around 30-35 minutes.  Cool on a wire rack completely before decorating.

To make the cream cheese filling, place all the ingredients in a bowl and whisk until soft peaks with a balloon whisk – don’t over whisk!  Either spread onto the cakes or pipe – up to you, it will taste just as good either way!

Carrot Cake 2

My beautifully piped cake.

2 responses to “Spiced Carrot & Currant Cake

  1. I really love a good carrot cake, and this one looks brilliant! Not pasty-thick and squidgy like so many get. Going in the recipe file for sure.

    • It is a cracker of a carrot cake and I’m really proud of it. I even have people tell me it’s the best carrot cake they’ve ever tasted!!

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