Carrot Cake

Carrot Cake


This Carrot Cake is ideal for everyday baking or for special occasions!

It’s deliciously moist and the cream cheese frosting is the perfect topping.

Serves: 12 – 14

Cooking Time: 45 minutes

The addition of chopped nuts adds a lovely texture to the cake.

Ingredients (for the carrot cake):

  • 5 medium grated carrots
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 1/4 cup veg oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup coarsely chopped walnuts
  • 1/2 cup raisins

 Ingredients (for cream cheese frosting):

  • 225g cream cheese (room temperature)
  • 1 ¼ cup icing sugar
  • 80ml whipping cream
  • ½ cup chopped walnuts (to decorate)


Carrot Cake

  1. Preheat the oven to 180°c.
  2. Grease two round tins and line the bottom with parchment paper.
  3. Using a medium bowl and wooden spoon, mix the flour, baking soda, salt and cinnamon.
  4. In another bowl whisk, with the Hand Mixer, the oil, both sugars and vanilla.
  5. Whisk in eggs one at a time using the Hand Mixer.
  6. Add in dry ingredients in three parts whilst mixing on a low speed until the batter is smooth.
  7. Using a spatula stir in the carrots, nuts and raisins.
  8. Divide the mixture into the two round tins.
  9. Place in the preheated oven for 40-45 minutes or until the top of the cake is springy to touch.
  10. Cool cakes in the tins for 15 minutes.
  11. Then remove cakes to the cooling tray and peel off parchment paper.
  12. Allow to cool completely.


  1. Using a large bowl beat cream cheese with the Hand Mixer flat beaters until creamy.
  2. Slowly add in the icing sugar and continue to beat for a minute.
  3. Pour in cream and beat for another minute.
  4. Cover bowl and leave in the fridge to cool.
  5. Once the carrot cake has cooled, add the frosting in between the cakes and then on top.
  6. Decorate the top of the cake with the chopped walnuts.

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