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Home » All Recipes » Desserts, Puddings & Cakes » Super Simple Carrot Cake

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Super Simple Carrot Cake

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Super Simple Carrot Cake - pinnable image for Pinterest

This Super Simple Carrot Cake is a wonderfully easy peasy recipe. It’s incredibly light and moist, and the olive oil gives it an amazing extra dimension. Although it takes a while in the oven, the prep is minimal, and it tastes and smells so good!

Super Simple Carrot Cake

 

Super Simple Carrot Cake

This Super Simple Carrot Cake is such a wonderfully easy cake to make! All you need to do is mix together flour, sugar, cinnamon, grated carrots and chopped walnuts in a bowl, and mix up eggs, olive oil and milk in a jug. Then simply pour the wet ingredients into the dry ingredient and stir. Pour the whole lot into a lined cake tin (see below for cake tin lining instructions) and bake! What could be easier?

The cream cheese frosting is optional, but equally simple. Just mix cream cheese with icing sugar and spread over the cake! Add a simple decoration of chopped walnuts for a classy, but ridiculously easy, finish and voilà – a beautiful but very low effort cake.

Collage showing 6 process shots for Super Simple Carrot Cake

 

Not a fan of olive oil?

The olive oil in this cake gives it a wonderful moist texture and an extra depth to the flavour – it doesn’t taste at all of olive oil, just richer and more delicious! However, if you are not a fan of olive oil, you might prefer to use sunflower or rapeseed (canola) oil instead. 

Overhead shot of Super Simple Carrot Cake with two pieces cut out of it

 

Don’t forget to line the tin!

It’s really important to double line the cake tin for this carrot cake recipe, as lining the tin stops the cake overcooking on the base and sides. Don’t worry – lining the tin is not difficult at all with my easy peasy method!

 

How to double line a round cake tin

Simply double over the baking paper and draw round the base of your cake tin, then cut out the two circles. This is to line the base of your cake tin. Next, cut out a piece of baking paper long enough to go all the way round the tin and twice the height, then fold it over lengthways. This is to line the sides of the tin.

Grease the tin with a little olive oil and use a little olive oil to make the two circles stick together. Put the circles in the bottom of the tin and the long bit round the sides. Finally, grease the top of the baking paper. (In theory the baking paper shouldn’t stick to the cake, in practice I find it better to err on the safe side!)

How to double line a round cake tin

 

How to store carrot cake

If the carrot cake is undecorated, simply place it in an airtight container, where it will keep for up to a week. If the carrot cake is decorated with cream cheese frosting, you will need to store the cake in the fridge – ideally in an airtight container, or at least covered. The decorated cake should keep for 3 days in the fridge.

Super Simple Carrot Cake - undecorated

 

Can you freeze carrot cake?

If the carrot cake is undecorated then, yes – you can freeze it. Once completely cold, wrap it first in a double layer of baking paper and then in a double layer of foil. Properly wrapped, the cake should keep in the freezer for up to 3 months.

If the carrot cake is decorated then, no – it’s not suitable for freezing and should be stored in the fridge and eaten within 3 days.

Super Simple Carrot Cake on a cake stand - decorated

 

If you like this recipe…

…you might also like:

  • Easy Carrot Cake Traybake
  • Coconut and Pineapple Carrot Cake
  • Apple and Cinnamon Cake
  • Easy Coffee and Walnut Traybake Cake
  • The Best Banana Bread Ever!
  • Union Jack Flag Traybake Cake
Union Jack Traybake Cake

Union Jack Flag Traybake Cake

 

Super Simple Carrot Cake
Print Pin
5 from 21 votes

Super Simple Carrot Cake

This Super Simple Carrot Cake is a wonderfully easy peasy recipe. It's incredibly light and moist, and the olive oil gives it an amazing extra dimension. Although it takes a while in the oven, the prep is minimal, and it tastes and smells so good!
Prevent your screen from going dark
Course Cake, Dessert, Pudding, Snack
Cuisine British
Prep Time 20 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 35 minutes minutes
Servings 16 slices
Calories 378kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Cake:

  • 350 g self raising flour sieved
  • 325 g dark soft brown sugar sieved
  • 2 teaspoons cinnamon
  • 250 g carrots grated (use the coarse side of the grater)
  • 75 g walnuts roughly chopped
  • 4 medium eggs
  • 200 ml olive oil (See Note 1)
  • 4 tablespoons milk

Frosting (optional):

  • 180 g full fat cream cheese (I use Philadelphia Original)
  • 30 g icing sugar sieved
  • 25 g walnuts finely chopped

Instructions

Super Simple Cake:

  • Preheat the oven to 180C / 160C fan / gas mark 4 / 350F. Grease and line the bottom and sides of a 22cm / 9inch round cake tin with a double layer of greaseproof paper. (See above for step-by-step instructions.)
  • Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.
  • Beat together the eggs, olive oil and milk in a large jug.
  • Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.
  • Tip the cake mixture into the lined cake tin and cook for 1h - 1h15, or until a skewer comes out clean. (If you don't own a skewer, use a teaspoon handle instead!)

Easy Cream Cheese Frosting (optional):

  • Simply mix the cream cheese and icing sugar together and spread it on the top of the cake. Sprinkle the finely chopped walnuts on the top to decorate.

Video

Notes

  1. I like to use extra virgin olive oil, as it gives a really wonderful depth of flavour to this cake, however - unless you are a big fan of extra virgin olive oil (like me!) - you may prefer a lighter olive oil. Alternatively you can use sunflower or rapeseed (canola) oil, if you prefer.
  2. Suitable for freezing - if undecorated.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Super Simple Carrot Cake
Amount Per Serving
Calories 378 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 54mg18%
Sodium 71mg3%
Potassium 164mg5%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 23g26%
Protein 6g12%
Vitamin A 2827IU57%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 1mg6%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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Super Simple Carrot Cake - pinnable image for Pinterest

 

 

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76 Comments

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Comments

  1. Trish says

    7th July 2019 at 8:12 pm

    Easy to make and comes out perfect thank you !

    Reply
    • Eb Gargano says

      8th July 2019 at 11:21 am

      Yay! I am so happy to hear that. Thanks for taking the time to leave a review and thanks especially for the 5 stars!! Eb 🙂

      Reply
  2. Teresa says

    23rd October 2019 at 10:15 pm

    Fantastic! So easy and all the family loved it.

    Reply
    • Eb Gargano says

      24th October 2019 at 9:29 am

      Yay! I am so happy to hear that 😀 Thanks for letting me know. Eb 🙂

      Reply
    • Lentigo says

      16th August 2022 at 1:13 am

      Irritating: who weighs flour and sugar? Everyone has a measuring cup.

      Reply
      • Eb Gargano says

        16th August 2022 at 10:53 am

        Hi Lentigo, I am based in the UK where almost everyone has a set of scales and weighs flour and sugar, and very few people own a measuring cup. Because the majority of my readers are based in the UK I show quantities in metric weights. However, I know many of my readers prefer to use a measuring cup and so I usually offer the option to switch to US cups right under where it says ‘Ingredients’ in the recipe card. Simply click on where it says ‘US Customary’ and the quantities will change to cups. I hope that helps! Eb 🙂

        Reply
      • Christina Denis says

        21st October 2022 at 6:35 pm

        Weighing is much more accurate.

        Reply
      • HelsBells says

        15th September 2024 at 6:20 pm

        Brilliant, thank you! I am very grateful for a recipe that uses weights and measures as I don’t have a cup measure at home, in my family all baking is with weights and measures (the norm I think in England) and self-raising flour! My Nan had a proper set of copper scales with the actual black counter weights, which my sister still uses- really makes cooking feel like ‘magic’!
        Lovely recipe too, I poured it into 2 7 inch tins and it makes 2 perfect smaller but nicely deep carrot cakes! Or you could layer them to make a really tall carrot cake if you wanted!

        Reply
        • Eb Gargano says

          17th September 2024 at 8:01 am

          Aw yay – I am so happy to hear you like this recipe so much! Yes, weights and measures are definitely the norm here in England – and my mum has one of those proper copper scales with the black weights too. That’s what I grew up with as a girl… and she still has them, and my kids love using them when they go to visit Grandma! You are so right, it makes it all a little bit magical. Thank you for such a lovely review 😀

          Reply
    • Dubuc says

      26th December 2023 at 3:35 pm

      This carrot cake is the best I’ve ever made!
      Lovely taste and came out perfect.
      Thanks!

      Reply
      • Eb Gargano says

        26th December 2023 at 4:12 pm

        Aw, yay – I am so happy to hear this! Thank you for this lovely review 😀

        Reply
  3. Barbara S says

    10th November 2019 at 10:55 pm

    Fantastic. Made this today and it came out beautifully…. thanks for the recipe.

    Reply
    • Eb Gargano says

      11th November 2019 at 11:08 am

      Oh yay! I am so happy to hear that. Thanks so much for taking the time to let me know. You are more than welcome! Eb 🙂

      Reply
  4. C c says

    15th November 2019 at 4:17 pm

    You forgot to mention putting the walnuts in the cake mix.

    Reply
    • Eb Gargano says

      18th November 2019 at 12:17 pm

      Oh no – so I have. Thanks so much for spotting this. I do proof read my recipes several times, but I am only human! I’ve fixed it now. Thanks for spotting it and letting me know. Eb 🙂

      Reply
  5. Praneel says

    2nd December 2019 at 10:53 am

    I made this cake and it was amazing! I doubled the ingredients to make 2 of them. One for work and one for home. And I added a basic buttercream frosting on top.

    EVERYONE at work loved it! It had a beautiful crust and still moist inside. And it got devoured in record time! I got so much positive comments from everyone!

    At home my wife and daughter had it for afternoon tea and they really enjoyed it as well. This recipe is a winner, and I only thing I would change is to add pinch of salt to balance out the sweetness. From now on this would be my go to recipe from now on when I feel like carrot cake.

    Many thanks for sharing this simple and amazing recipe!

    Reply
    • Eb Gargano says

      2nd December 2019 at 11:14 am

      Yay! I am so happy to hear you and your family AND your work colleagues liked this so much 😀 That makes me very happy. Thank you so much for taking the time to let me now! Eb 🙂

      Reply
  6. Denise Bailey says

    13th January 2020 at 7:46 pm

    Did this with my 6 year old son this evening and it was so easy! Hardest bit is getting him to bed without eating it… I have had to compromise and say he can have some for breakfast ?! Thanks for the recipe and the double lining worked a treat too

    Reply
    • Eb Gargano says

      14th January 2020 at 10:01 am

      Aw, yay! I am so happy to hear that. Thanks for taking the time to let me know. I hope your son enjoyed his breakfast! Mmmm carrot cake for breakfast – now I’m jealous… Eb 🙂

      Reply
  7. Grace says

    17th April 2020 at 7:31 am

    It was really yummy but the texture was a little off. I couldn’t hold it in pieces and had to eat with a spoon. What possibly went wrong?

    Reply
    • Eb Gargano says

      17th April 2020 at 10:54 am

      Oh no! I’m sorry to hear that. I’m not quite sure what can have gone wrong. It always comes out perfectly cake-like for me. Have you double checked the recipe to make sure you did everything exactly as written? If so, the only things I can really suggest is maybe either cook it for a little bit longer next time and/or reduce the amount of liquid in the cake. I’d try cooking for a little longer first, then if you still have the same problem, reduce the liquid in the cake batter. Maybe just miss out the milk. Hope that helps! Eb 🙂

      Reply
      • Grace says

        17th April 2020 at 6:21 pm

        I’ll try it again soon. Thank u so much for the recipe n ur suggestions! 🙂

        Reply
  8. Esther says

    8th May 2020 at 1:55 pm

    Do you need baking powder?

    Reply
    • Eb Gargano says

      8th May 2020 at 8:05 pm

      No – no baking powder needed! Eb 🙂

      Reply
  9. Grace says

    14th July 2020 at 5:09 pm

    Hi Eb! Thanks a lot for this recipe! It’s not only super easy but also perfect. The cake come out delicious! Grace x

    Reply
    • Eb Gargano says

      15th July 2020 at 10:20 am

      Yay! I am so happy to hear that. Thanks for this lovely feedback and especially the 5* rating! Eb ?

      Reply
  10. Annette Benn says

    12th February 2021 at 10:11 pm

    Thank you Eb for this brilliant recipe. I’m new to baking and this came out perfectly, and tasted soooo good.

    Reply
    • Eb Gargano says

      15th February 2021 at 6:16 pm

      Yay! I am so happy to hear you got on so well with this recipe… and especially that you liked it so much 😀

      Reply
  11. Ava says

    3rd November 2021 at 1:23 am

    can we use a square tray?

    Reply
    • Eb Gargano says

      3rd November 2021 at 8:39 am

      Yes you can! This cake should work with pretty much any shape or size of tin, although you might need to adjust the cooking time slightly if your cake tin is bigger or smaller.

      Reply
      • Teeny says

        25th April 2024 at 9:32 am

        Hi can I use two 8in tins

        Reply
        • Eb Gargano says

          26th April 2024 at 7:57 am

          Absolutely! But, obviously you will need to reduce the cooking time. I haven’t tested this particular recipe in 2x 8inch tins, but my guess would be you’re looking at a cooking time somewhere between 30-45 minutes. I would start testing after 30, test every 5 minutes and keep going until the skewer comes out clean. Enjoy!

          Reply
  12. Joanne says

    2nd April 2022 at 11:44 pm

    Absolutely devine.. My first ever recipe for carrot cake and it was perfect. Thank you.

    Reply
    • Eb Gargano says

      4th April 2022 at 8:38 am

      Yay! That’s so good to hear.

      Reply
  13. Libby says

    29th July 2022 at 12:12 pm

    My dad loves carrot cake and ive never made one before but wanted to make one for his brithday meal… safe to say it turned out amazing and he LOVED it. Only thing i changed was halved the cream cheese and added double cream with it and whipped it.. basically a cheese cake topping 😂 … thank you so much for the recipe

    Reply
    • Eb Gargano says

      29th July 2022 at 4:37 pm

      Aw, I am so happy to hear that you and your dad enjoyed this cake so much! And love the sound of that topping – I might have to try that next time I make this 😀

      Reply
  14. Jane Marsh says

    12th August 2022 at 11:36 am

    Cake is great, but my icing was too runny. Used supermarket soft cheese spread, not Philadelphia…. Thought that would be the same consistency, but apparently not! Added more icing sugar, and put it in the fridge until we’re going to eat the cake.

    Reply
    • Eb Gargano says

      15th August 2022 at 11:15 am

      Aaah no, that’s a shame! I hope it still tasted good though!? Eb 🙂

      Reply
  15. Jan M says

    10th September 2022 at 2:04 pm

    I have a friend who needs gluten-free ingredients-apart from using gluten-free SR flour what else do I have to substitute that is gluten-free please?

    Reply
    • Eb Gargano says

      12th September 2022 at 9:15 am

      All the other ingredients in the cake are usually gluten free. All you need to do is use gluten free self-raising flour in place of the regular self raising flour, and I also recommend using 1 teaspoon of xanthan gum to give the cake a better texture / structure. (Some gluten free self-raising flours already contain xanthan gum, in which case you can omit this and just use the flour.) Otherwise, you can just cook the cake as per the recipe. Hope that helps… and let me know how you get on! Eb 🙂

      Reply
  16. Denise says

    9th February 2023 at 11:39 pm

    So easy to make and absolutely delicious!

    Reply
    • Eb Gargano says

      10th February 2023 at 8:36 am

      Thanks for this lovely review… I am so pleased to hear you liked the recipe so much – and thanks especially for the 5 stars!

      Reply
  17. Petra says

    28th February 2023 at 4:03 am

    So easy to make but beautiful cake . I used less sugar and add some honey instead.

    Reply
    • Eb Gargano says

      28th February 2023 at 10:32 am

      Yay! I am so happy to hear that 😀 Thank you for this lovely review… and especially the 5* rating!

      Reply
  18. Anne says

    29th April 2023 at 8:22 pm

    Have tried this recipe for the first time and followed the instructions to the letter.
    I know carrot cake should be quite dense but it has not risen much. Is that how it should be?
    Made it for a friend’s birthday so a bit anxious!

    Reply
    • Eb Gargano says

      2nd May 2023 at 4:56 pm

      Carrot cake is definitely a lot more dense than a regular sponge. That said, it should rise a little. Just double checking – did you use self raising flour and the right number of eggs? (The usual reason why things don’t rise.) If it’s still not risen well, then you could add 1 teaspoon of baking powder – that should help. I hope your friend enjoys it! Eb 🙂

      Reply
  19. Brooke says

    7th July 2023 at 3:17 am

    Hey! Just wondering if I can omit the walnuts as I don’t have any on hand? Shouldn’t change the consistently much right?

    Reply
    • Eb Gargano says

      8th July 2023 at 10:07 am

      Yep – you can definitely omit the walnuts and it will still work just fine!

      Reply
  20. Kat says

    28th September 2023 at 9:02 am

    Very easy to make, I don’t even need a mixer! Very delicious and healthy! I make it regularly!

    Reply
    • Eb Gargano says

      28th September 2023 at 12:34 pm

      That’s so great to hear! Thanks for this lovely review 😀

      Reply
  21. Gordon Bruce says

    2nd November 2023 at 6:00 pm

    Really easy to follow recipe, resulting in a super tasty cake made with our three year old grand monster (made her wash her hands before starting). A bit of kitchen mess was well worth the effort. Thanks.

    Reply
    • Eb Gargano says

      2nd November 2023 at 6:21 pm

      Yay – that’s so great to hear! Thanks for this lovely review… and especially the 5* rating 😀

      Reply
  22. Lori Ireland says

    15th December 2023 at 3:58 pm

    Would I be able to add some raisins to this recipe too ?
    The first cake was very good but I am do like a bit of fruit in a carrot cake…
    thank you
    Lorraine

    Reply
    • Eb Gargano says

      15th December 2023 at 4:08 pm

      Absolutely! Great idea 😀

      Reply
  23. Saffron R says

    28th December 2023 at 12:37 pm

    Delicious and easy to make. Followed the recipe to the letter, no changes needed. Made for a Boxing Day gathering, so good I am making another for the New Year gathering.

    Reply
    • Eb Gargano says

      28th December 2023 at 3:50 pm

      Aw, yay – I am so happy to hear this! Thank you for this lovely review… and especially the 5* rating! 😀

      Reply
  24. Jeanette Macfarlane says

    3rd February 2024 at 5:21 pm

    Can you use loaf tins to cook the cake

    Reply
    • Eb Gargano says

      5th February 2024 at 8:27 am

      I’ve never cooked this particular cake in a loaf tin, but there’s not reason why you couldn’t. I can’t say for certain, since I’ve not tested it, but my guess would be you’d need 2 x 2lb loaf tins and it would probably take about an hour – or maybe a little longer – at 180C / 160C fan. Let me know how you get on! Eb 🙂

      Reply
  25. Zara says

    12th March 2024 at 12:06 am

    Can I use plant milk instead?

    Reply
    • Eb Gargano says

      12th March 2024 at 8:33 am

      Absolutely!

      Reply
  26. James says

    14th April 2024 at 4:25 pm

    I am an 85 year old man started to take an interest in baking, I have made 2 of your carrot cakes now one with nuts and one with sultanas both have turned out well, i have had to adapt a little as I use a halogen oven, for this size oven I use a loaf tin and halve the recipe, I have another trick that I use so as not to burn the cake I place one tin on top of the other to form like a Dutch oven and remove it for the last 10 or 15 minutes or so if it needs it to crust, do you have experience of halogen cooking i understand its not for everyone due to its size.
    .

    Reply
    • Eb Gargano says

      15th April 2024 at 8:35 am

      Great to hear how much you liked this recipe and how you have adapted this to work in your oven. Thanks for the tips!

      Reply
  27. Fiona says

    20th July 2024 at 8:40 am

    Do you have a preference of how you grate the carrot – course or fine? how much difference does it make?

    Reply
    • Eb Gargano says

      20th July 2024 at 9:43 am

      I’ve always used the coarse side of the grater for carrot cake, and any time I grate carrots for anything. I find the fine side breaks the carrot down too much. I don’t think it would make a huge difference to the cake, but as I have not tried the fine version, I could not say for certain. I’ll amend the recipe to make it clear that the carrot should be coarsely grated.

      Reply
  28. Ainz says

    17th October 2024 at 1:20 am

    Thank you for this lovely tasty recipe. I have looked at lots of different carrot cake receipes and most of them have 11 ingredients or more and then stumbled on to your site, thank goodness …… I made your cake a week ago and my husband thought I had brought it at a shop 😄 I am now making two a week, as one doesn’t last long in our household 😁 thanks again 👍

    Reply
    • Eb Gargano says

      17th October 2024 at 8:24 am

      Aw, that’s so lovely to hear! Thank you for this lovely review 😀

      Reply
  29. Ainz says

    17th October 2024 at 1:25 am

    Definitely 5 stars 👍

    Reply
    • Eb Gargano says

      17th October 2024 at 8:24 am

      Aw, thank you so much

      Reply
  30. Michelle Trueman says

    23rd October 2024 at 8:16 pm

    I found this and made it today came out wonderful and so easy to make .thanku

    Reply
    • Eb Gargano says

      24th October 2024 at 8:49 am

      Aw, that’s so lovely to hear! Thank you for this lovely review 😀

      Reply
  31. Dan says

    24th November 2024 at 10:14 pm

    Hi can you add raisins to this recipe or will it affect the way it cooks or time
    Thank you

    Reply
    • Eb Gargano says

      25th November 2024 at 8:21 am

      I have not tried adding raisins to this particular recipe. But experience tells me that it should be absolutely fine to add raisins. And I doubt very much it will affect the cooking time. (Well, unless you go totally crazy with raisins – but I assume that is not your plan!) Let us know how it goes, if you try it! Eb 🙂

      Reply
  32. Russell says

    13th December 2024 at 2:14 pm

    Super easy to bake and lovely to eat. My daughter loved it

    Reply
    • Eb Gargano says

      13th December 2024 at 3:06 pm

      Aw, that’s so great to hear! Thank you for this lovely review and 5* rating 😀

      Reply
  33. KORINA says

    3rd April 2025 at 11:14 am

    I made this for my friend’s birthday, on request, and (she and everyone) absolutely loved it! I followed the recipe to the T, and it was simply delish!!! Yum yum yum!

    Reply
    • Eb Gargano says

      5th April 2025 at 11:14 am

      Aw – yay, I am delighted to hear that! Thank you for this lovely review and especially the 5* rating 😀

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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