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Cadbury Tumbles Raisin Tumble

Carrot Cake

  • 2 cups Cadbury Tumbles Raisins, keep a handful aside for topping
  • 12 Tbsp. unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 egg yolk
  • ¾ tsp vanilla essence
  • 1½ cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp cinnamon
  • Pinch of ginger
  • Pinch of nutmeg
  • ½ tsp salt
  • ¼ cup whole milk
  • 1½ cups carrots, grated
  • 1 cup chopped pecan nuts
  • Ready-made cream cheese icing
  • Edible flowers for garnish (optional)
  1. In the bowl of an electric mixer, or using a hand-held mixer, cream the butter and sugar until light and fluffy, 3–5 minutes.
  2. Add the egg and egg yolk gradually, scraping well after they are combined. Beat in the vanilla.
  3. In a large bowl, whisk the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add these dry ingredients to the butter mixture, and mix just until incorporated.
  4. Add the milk, carrots, walnuts and Cadbury Tumbles to the batter, then mix to combine.
  5. Pour the batter into the prepared baking sheet and spread to form a smooth, even layer.
  6. Bake until the cake springs back slightly when touched, 15–20 minutes.
  7. Cool for 5 minutes, then cut out 24 circles using a 2-inch cookie cutter (or the mouth of a glass) while the cake is still slightly warm.
  8. Cool completely, about 30–45 minutes.
  9. Place a cake round onto a plate.
  10. Use a spoon to dollop a heaping tablespoon of icing on top of the cake.
  11. Top with another cake round and press slightly.
  12. Repeat with another layer of icing and cake.