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My Mother's Passion Cake

A community recipe by

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This is one of the first cakes I remember making with my mother. We call it passion cake at home but it's essentially just a carrot cake. I try not to make it too often because I could easily polish it off alone! Moist and moreish is how I would describe it. Enjoy!


Serves: 4-6

For the Cake

  • 177 vegetable oil
  • 170 superfine sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 113 walnut pieces
  • 227 carrots
  • 170 all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 pinch of salt

For the Icing

  • 170 soft cream cheese
  • 113 butter
  • 2 teaspoons lemon juice
  • 227 confectioners' sugar
  • walnut (to garnish)


My Mother's Passion Cake is a community recipe submitted by tootsievalentine and has not been tested by so we are not able to answer questions regarding this recipe.

For the cake:

  • Pre -heat the oven to 180c/350F/gas 4. Grease two 8" round cake tins & line with greaseproof paper.
  • Mix the oil, sugar, eggs and essence. Beat well.
  • Chop the walnuts. Wash and peel the carrots then coarsely grate. Add the carrots and walnuts to the mixture with the flour, baking powder, bicarb of soda, cinnamon and salt. Mix well then pour equally into the tins.
  • Bake for 30-35 mins, until the cakes spring back when pressed and a skewer comes out clean. Cool completely on a wire rack before icing.
  • For the icing:

  • Add the butter to the cream cheese and beat well until fluffy.
  • Cream the confectioners' sugar and cream cheese-butter mixture together. Add the lemon juice and beat well.
  • Spread the icing over the top of one of the cakes and sandwich the second one on top.
  • Spread the remaining icing over the top of the cake and decorate with walnuts or any way you like!
  • Tell us what you think