Have you heard of International Carrot Day 4th April 2018?

The Carrot Day was founded 2003 to spread knowledge about the carrot and its good attributes around the world.

The day is increasingly popular and April 4th, 2012 carrot celebration was reported from France, Italy, Sweden, Russia, Australia, UK, and Japan.

If you love carrots then you will love The World Carrot Museum which is the first virtual museum in the world entirely devoted to the history, evolution, science, sociology, and art of Carrots. The mission is to educate, inform and amuse visitors through the discovery, collection, preservation, interpretation, and exhibition of objects relating to the Carrot. This site provides lots of interesting and useful information about the humble carrot. 

To celebrate International Carrot Day on the 4th April I thought I would add my Carrot Loaf Cake Recipe to my blog. Enjoy…

Carrot Loaf Cake


150g Butter or Margarine

175g Self Raising Flour

200g Brown Sugar

50g chopped walnuts

50g sultanas

2 eggs (whisked)

1 teaspoon vanilla extract

2 teaspoon ground cinnamon

2 large grated carrots


Preheat oven to 150C or Gas 2

Place loaf cake liner or parchment paper in the tin

Put all ingredients except carrots and nuts into a large bowl and whisk well

Fold in the carrots and nuts

Pour into tin

Cook for around 60 minutes or until an inserted skewer comes out clean

Leave to stand for five minutes before removing from the tin














350g Self Raising Flour
2 tsp ginger
250g caster sugar
3 eggs
6 tbsp sunflour oil
Rind of 1 ½ oranges (finely grated)
Juice of 1 orange
250g courgettes (coarsely grated)
2 tsp baking powder

14 oz icing sugar
3 tbsp orange juice
Rind of ½ orange

Preheat oven to Gas 4, 180C
Grease or line a 9” cake tin
Sift flour, baking powder and ginger into a large mixing bowl
Stir in the sugar with a wood spoon
Add the eggs, oil, orange rind and juice into a separate bowl and pour over the flour mixture
Stir until well blended
Add the grated courgettes
Spoon mixture into cake tin
Bake for 45-50 mins or until skewer comes out of the cake clean
Transfer to wire rack
Cool for 5 mins
Take out of tin and leave to cool on the wire rack
For the topping, combine the icing sugar with the orange juice and rind
Spread over the top of the cake