Light Carrot Cake with a Candied Carrot Top

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Carrots are good for you in all sorts of ways — or so they say in any case they are a sweet and versatile vegetable and I particularly like them in cakes. The texture of this one, made with oil, is lighter than usual, and the brilliant orange candied carrot topping makes it a conversation-stopping cake.


  • 100 g/4 oz self-raising flour
  • 1 teaspoon salt


Preheat the oven to 170°C/325°F/gas mark 3. Line an oiled 17.5-20 cm/7-8 in round cake tin wit