Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience. View Cookie Policy


Thank you for your existing orders, we're very sorry but some of these are taking longer than the 14 days we anticipated to deliver, please allow up to 21 working days.
During this time, we're unable to respond to individual enquiries regarding shipping or tracking. If you decide to cancel your order, refunds may take time to be processed.
There is an unprecedented demand for home baking flour across the UK and our team are working hard during this challenging time to mill and pack more flour.
We are sorry to cause any inconvenience and thank you for your support.
for when you only have an hour to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

Spicy Carrot Cake

A classic cake that has a moist, rich texture, but is not too sweet. the creamy topping and filling are flavoured with orange.

Preparation method

Heat the oven to 180°C/350°F/Gas Mark 4.

Sift the flour, baking powder, and all the spices into a large mixing bowl. Stir in the orange zest and nuts then add the beaten eggs, sunflower oil, sugar and the grated carrots and mix until thoroughly combined.

Divide the mixture between the two prepared tins and spread evenly.

Bake in the heated oven for about 25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Turn out the cakes onto a wire rack and leave to cool completely.

To make the filling & topping

Beat together all the ingredients until very smooth and creamy. (In warm weather you may need to chill the icing until firm enough to spread.)

Spread almost half of the mixture onto one of the cakes. Top with the second cake and spread the remaining mixture over the top.

The cake can be decorated with extra orange zest or left plain.

Store in an airtight container in a cool spot and eat within four days.

what you will need

Makes a large cake – 12 slices

225g Marriage’s Finest Self Raising flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon grated nutmeg
½ teaspoon ground mixed spice
½ teaspoon ground ginger
225g soft light brown muscovado sugar
Grated zest of an unwaxed orange
100g walnut pieces
3 large eggs, beaten to mix
150ml sunflower oil
250g grated carrots (about 3 medium size)

filling & topping
200g cream cheese (full fat)
50g unsalted butter, softened
150g icing sugar, sifted
Grated zest of ½ an unwaxed orange (plus extra to decorate - optional)
2 teaspoons orange juice
2 x 20.5cm/8 inch sandwich tins, greased and base-lined