bird MENU

Carrot Cake with Rodda’s Clotted Cream Icing

A simple and delicious bake perfect for an afternoon tea

Quick and simple carrot cake with delicious Rodda’s clotted cream icing.

ingredients 14 ingredients
Prep 10-15 mins Cooking 35 mins
user icon Serves 6-8 people
speech bubble 1 comments


  • For the cake:
  • 230g grated carrots
  • 250g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • ½ tsp mixed spice
  • 200ml vegetable oil
  • 170g light brown sugar
  • 170g caster sugar
  • 3 medium eggs
  • 2 tsp vanilla extract
  • For the frosting:
  • 100g full fat cream cheese
  • 227g Rodda’s clotted cream
  • 350g icing sugar
  • Juice and zest of half a lemon


  • Preheat oven to 180C/Gas mark 4
  • Line the bottom of two 10 inch loose bottom cake tins with baking paper and grease the sides with butter
  • To make the carrot cake, simply put all the ingredients for the cake in a bowl and beat until combined
  • Divide the mixture into the two cake tins and bake for 35 minutes until a skewer comes out clean
  • Allow to cool for 5 minutes before turning out on a rack to cool completely


  • Once cooled make the icing:
  • Beat together the cream cheese and Rodda’s clotted cream with a wooden spoon or electric mixer for 2 minutes until combined
  • Sieve in the icing sugar and beat again for 3 -4 minutes until thick
  • Add the zest and juice of ½ lemon and beat for another 10 seconds


  • To assemble the cake:
  • Take your cooled cake and cut the top off of one of them to create a flat surface
  • Using a spatula or palette knife, spread half of the clotted cream icing mixture on top the cake with the flat top
  • Place the second cake on top the icing and top with the remaining icing.
  • Decorate with walnuts, toffee brittle, or sugar carrots.
lighthouse scene

Comments (1)

Nyla says: 13 Sep 2023 at 3:10 pm

Does this need keeping in the refrigerator

Leave a comment

Your email will not be published

share this recipe