Laura Ashley The Tea Room’s Ultimate Carrot Cake Recipe

The Team thumbnail image

The Team

Here at Afternoon Tea Towers the team are always on the look out for Afternoon Tea related news, reviews, seasonal menus, special events and competitions.


You can get in touch with us via Twitter, Facebook and Google+ or email us at if you have anything you would like to share or contribute.

Maria Bucciero, Head Pastry Chef at Laura Ashley The Tea Room Burnham Beeches, has shared her ultimate triple-layer carrot cake recipe (serves 4-5 people).

Laura Ashley The Tea Room Carrot Cake

For the cake


  • 500g carrots
  • 250ml vegetable oil
  • 250g sugar
  • 3 eggs
  • 325g plain flour
  • 8g baking powder
  • 8g baking soda
  • 2g of salt
  • 7g cinnamon
  • Optional: chopped nuts


  • Preheat the oven to 165°C.
  • Peel and grate the carrots and put aside.
  • Mix all other ingredients together using a whisk, adding the carrots at the end.
  • Add chopped nuts (optional) and stir.
  • Grease and flour a cake tin and pour in your mixture.
  • Cook at 165°C for around 30 minutes. Test with a toothpick - if it comes out dry your cake is ready.
  • Leave to cool for a couple of hours at room temperature. 

For the icing


  • 65g full fat soft cheese
  • 30g soft butter
  • 500g icing sugar
  • Optional: chopped nuts


  • Whip all of the icing ingredients together until you reach a very soft and foamy texture.
  • Slice the cake into three discs and spread the icing between each layer and on the top using a spatula.
  • Decorate with chopped nuts (optional).
  • Store your finished cake in the fridge, taking it out 15 minutes before serving.

More posts from The Team

More about Laura Ashley The Tea Room at Burnham Beeches Hotel

  • Afternoon Tea
    12pm to 6pm
    Monday - Sunday
Per Person£22.50

Free Online Booking

You will receive instant confirmation of your booking by email


  • Vegan Afternoon Tea at Laura Ashley The Tea Room - Burnham BeechesDetails