International Carrot Day

Posted 1 month ago

Yes you read that right, it's International Carrot Day!

International Carrot Day, celebrated every year on April 4th, is a day dedicated to honouring the humble yet mighty carrot. This day shines a light on the versatility, nutritional benefits, and delicious taste of carrots. Originating in 2003, it has since become a global celebration that encourages people to enjoy carrots in all their forms - from raw snacks to part of sophisticated dishes. Carrots, rich in beta-carotene, vitamins, and fibre, are not just good for your health; they're also incredibly versatile in the culinary world.

If you're looking for a quick, budget-friendly, and nutritious way to celebrate International Carrot Day, here’s a fun and easy recipe that doesn’t skimp on flavour - the classic carrot cake! This recipe requires minimal ingredients and equipment but delivers maximum taste.

Carrot cake recipe


For the cake:

  • 250g self-raising flour
  • 2 tsp ground cinnamon
  • 400g granulated sugar
  • 350ml vegetable oil
  • 4 large eggs
  • 300g grated carrots
  • 100g chopped walnuts (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the cream cheese frosting:

  • 100g unsalted butter, softened
  • 300g icing sugar, sifted
  • 1 tsp vanilla extract
  • 150g cream cheese, chilled


  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan, Gas Mark 4). Grease and line two 20cm round cake tins with baking paper.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and ground cinnamon. Stir in the granulated sugar and salt until well combined.
  3. Add Wet Ingredients: Make a well in the centre of the dry ingredients. Add the vegetable oil, eggs, and vanilla extract. Mix until just combined. The batter will be quite wet.
  4. Fold in Carrots and Nuts: Stir in the grated carrots and chopped walnuts (if using), mixing until evenly distributed throughout the batter.
  5. Bake: Divide the batter evenly between the prepared tins. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Once baked, allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
  6. Prepare the Frosting: While the cakes are cooling, prepare the frosting. Beat the softened butter, cream cheese, and vanilla extract together until smooth. Gradually add the icing sugar, beating until creamy and spreadable.
  7. Assemble the Cake: Once the cakes have cooled completely, place one layer on your serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  8. Serve and Enjoy: Your carrot cake is now ready to serve! For the best flavour, let it sit for an hour or two before serving to let the flavours meld together.