Recipe courtesy of Trex


  • A little TREX for greasing
  • 150g TREX at room temperature
  • 150g Light muscovado sugar
  • 3 Large eggs
  • ½tsp Vanilla extract
  • Zest of 1 orange
  • 200g Plain flour
  • ¼tsp Salt
  • ¾tsp Baking powder
  • ¾tsp Bicarbonate of soda
  • ½tsp Ground cinnamon
  • 225g Carrots grated
  • 50g Ground almonds
  • 75g Raisins

For the frosting

  • 200g Cream cheese
  • 100g Icing sugar
  • Zest of 1 orange
  • Pomegranate seeds (optional)


  • STEP 1

    Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm (8in) round cake tin with a little Trex, then line with baking paper.

  • STEP 2

    Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.

  • STEP 3

    Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.

  • STEP 4

    Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

  • STEP 5

    To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.