Autumnal Carrot Cake Bake featuring Finola Maynard Ceramics

Saturday was a food filled day of prepping, cooking and photographing for this food photography shoot, the plates I’ve used in this post are by ceramic artist Finola Maynard which are from her new range. All of Finola’s ceramics are hand thrown on the potters wheel and made in her studio in East Sussex. The shapes and colour palate of Finola’s pieces are simply beautiful, I had a lot of fun snapping these!

In this post I’ve used the more rustic colours to compliment the Autumnal Carrot Cake but Finola’s ceramics also come in brighter colours which you’ll see in my next post that will display her baby blue and pink plates serving my Lentil Loaf with Sweet Potato Mash & Salted Curly Kale.

The Autumnal Carrot Cake is made from a basic Victoria Sponge recipe I often use which I’ve then tweaked and added ingredients to. I’ve halved the amount of sugar, which I think next time I’ll eliminate completely because there’s enough sweetness from the currants and cream cheese frosting, I’ve added ingredients that I think are Autumnal such as carrot, pumpkin seeds, currants, cinnamon, ginger and orange. It’s a hearty cake with a good bite to it and a kick of spice.

If you’d like to see more of Finola Maynard’s ceramics check out her website here: Finola Maynard Ceramics and to see more of my photography or if you have a project you need shooting my website is here: Emma Harrel Photography

The recipe for the Autumnal Carrot Cake is at the bottom of the page!

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4 oz butter, 2 oz light brown sugar, 2 medium eggs, 4  oz self raising flour, 2 tsp cinnamon, zest of 1 orange plus half the orange cut into pieces,  1 tsp cinnamon, 2 grated carrots, 4 cubes of crystallised ginger grated, a handful of pumpkin seeds and sunflower seeds, a handful of mixed currants

For the frosting: 110g full fat cream cheese, 50g butter, 200g icing sugar, half a tsp vanilla bean paste


  1. Pre-heat the oven to 160 degrees C, line a loaf tin with baking paper and grease it. Take the butter out of the fridge so it’s softened to make the cream cheese frosting later on.
  2. Cream together the butter and sugar then beat in the eggs one by one, fold in the flour then stir through the remaining ingredients thoroughly saving a few seeds for the topping.
  3. Place in the centre of the pre-heated oven and put the timer on for 25 minutes, meanwhile to make the frosting whisk all the ingredients in a large bowl together, this takes a bit of muscle! Alternatively use an electric whisk if you have one.
  4. Lightly toast the remaining seeds in a frying pan
  5. Check the cake by sticking a knife through the centre, once the knife comes out clear the cake is ready to come out of the oven, you might need longer than 25 minutes. Leave to cool in the tin for 5 minutes then place on a wire rack to cool completely.
  6. Once the cake is fully cooled coat the top of the cake with with plenty of frosting and sprinkle your toasted seeds over it. I was left with quite a bit of frosting so I put some aside to use another time.



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