Culinary recipe

Carrot Cake à la Seven Shelves

Carrot cake is a classic Easter family favourite, we’ve gone and upgraded the traditional recipe with the addition of HolyFlavours Cinnamon Powder Ceylon Organic to add a hint of spice. This is the ultimate cake for serving as a dessert, for afternoon tea or even as a birthday bake.
Our recipe for carrot cake is guaranteed to be super moist and packed with flavour as the natural liquid within the grated carrots is released as it bakes. The cake is then covered in a cream cheese frosting and ready to serve to your loved ones.

HolyFlavours Cinnamon Powder Ceylon Organic is our not-so-secret ingredient, used both within the cake and the cream cheese frosting.
Cinnamon naturally pairs well with desserts and sweet treats as the spice provides a sweet, woody flavour with a hint of citrus. The overall impact is a warming sensation which makes the cake richer and balanced with depth of flavour. Ceylon cinnamon rather than Cassia cinnamon, supplies a richer, milder taste which is why HolyFlavours Cinnamon Powder Ceylon Organic is our product of choice.
The overall steps are very simple to follow and we are confident that even an amateur baker will have success with our guide.
This recipe is perfect for beginners, once the ingredients are prepared all you need to do is bring everything together to form an easy cake batter then bake and enjoy.
Walnuts are an optional addition to the cake, popular alternatives include pecans or for a nut-free option simply leave them out.
A must though is our cream cheese frosting as cream cheese frosting and carrot cake are a match made in heaven. We highly recommend that you spread the cinnamon-infused frosting over once the cake has cooled then you are ready to serve. Follow our recipe below for all the steps to make a delicious carrot cake yourself!

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Servings   8


Time   Preparation- 30 minutes

                  Cooking- 45 minutes


Equipment Mixing Bowl x2

                                      23cm x 13cm loaf tin

                                      Parchment paper


 Carrot Cake
  • 150g plain flour
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 tsp HolyFlavours Cinnamon Powder Ceylon Organic
  • 1⁄4 tsp fine salt
  • 50g caster sugar
  • 150g light brown sugar
  • 2 eggs
  • 120ml vegetable oil
  • 1 tsp vanilla extract
  • 200g carrot, grated
  • 50g walnuts, roughly chopped (optional)
Cream Cheese Frosting

Carrot Cake
  1. Preheat an oven to 175C and line a loaf tin with parchment paper.
  2. Into a mixing bowl add the flour, baking powder, baking soda, HolyFlavours cinnamon powder and fine salt.
  3. Into a second bowl add the caster sugar, light brown sugar and eggs, beat to combine into a light fluffy mixture.
  4. Gradually add the vegetable oil to the bowl, whisking continuously to bring together.
  5. Then use a spatula to stir in the vanilla extract, carrots and walnuts.
  6. Transfer the cake batter to the loaf tin and spread out evenly.
  7. Place the carrot cake into the oven and bake for 45 minutes.
  8. Remove the cake from the oven and allow it to cool then tip out of the tin.
  Cream Cheese Frosting
  1. In a bowl add the softened cream cheese, butter, icing sugar, vanilla extract and HolyFlavours cinnamon powder.
  2. Whisk together to form a smooth, thick frosting.
  3. Use a spatula to spread the cream cheese frosting over the surface of the carrot cake.
  4. Cut the carrot cake into eight slices and serve at room temperature.

Greetings from the Easter Bunny!