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Written by Beth
Our Pastry Chef

Beth’s Delicious Carrot Cake Recipe

We’re going to let you in on a secret – our pastry chef Beth has a little black book filled with all of her recipes. To the unsuspecting eye, it looks like nothing more than a tatty old notepad, but to those in the know, Beth’s book is something of a legend. It’s like holding a pocket-sized Mary Berry.

Enjoyed that brilliantly moist chocolate cake in the Winter Garden? You’ve got Beth to thank for that. The fresh, perfectly risen scone? That’s Beth too. In fact, pretty much everything baked onsite can be found in Beth’s little black book.

We’ve managed to get our hands on this baking bible, and until she notices it’s gone, we’ll be sharing her top secret recipes with you. First on the agenda…


RECIPE FOR 12 - 16


For the Carrot Cake

  • 6 eggs
  • 1lb 8oz soft dark brown sugar
  • 533ml vegetable oil
  • 12oz plain flour (sieved)
  • 3tsp bicarbonate of soda
  • 1½ tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1lb 2oz grated carrot
  • 1 grated orange zest
  • Handful of raisins (optional)

For the Cream Cheese Icing

  • 8oz unsalted butter (room temperature)
  • 8oz cream cheese
  • 4 cups icing sugar
  • 1tsp vanilla extract
  • 1 egg yolk
  • 100ml rapeseed oil
  • 1/6gr saffron



  • Preheat oven to 175⁰C
  • Line two 10” cake tins
  • Whisk eggs and soft brown sugar until fluffy
  • Gradually whisk in the vegetable oil
  • Combine the flour, bicarbonate of soda, salt and spices. Add to the mixture and continue to whisk
  • Add in the grated carrot, orange zest and raisins
  • Divide the mixture between the two cake tins and bake in oven for 30 – 40 minutes
  • Transfer cakes to a wire rack and allow to cool

Cream Cheese Icing

  • Beat together butter and cream cheese
  • Add icing sugar one tablespoon at a time until combined
  • Mix in vanilla extract

Sandwich the two cakes together with a little cream cheese icing in the middle, top with the rest of the cream cheese icing and voila… Beth’s Carrot Cake.

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