Carrot Cake

You Will Need:

3x20cm Cake Tins


325g Light Brown Sugar

325g Plain Flour

1 1/2 tsp Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cloves

1 tsp Bicarbonate of Soda

2 tsp Baking Powder

Juice of 1 Orange

3 Large Eggs

2 tsp Vanilla Extract

300ml Vegetable Oil

300g Grated carrot

100g Raisins/Sultanas


125g Butter

300g Icing Sugar

150g Cream Cheese

1 tsp Vanilla Extract

To decorate:

Chopped Walnuts


1. Preheat the oven to 180˚C. Line the cake tins with grease proof paper.

2. In a bowl, combine the sugar, flour, spices, bicarbonate of soda and baking powder.

3. Add the orange juice, eggs, vanilla and mix. Gradually add the oil and mix to form a smooth batter.

4. Fold in the grated carrot and sultanas/raisins.

5. Divide equally between the three baking tins. Bake for 20-25mins. Cool in the tin and then transfer to a wire rack to cool completely.

6. For the icing - cream together the butter and icing sugar. Add the vanilla and cream cheese and mix until smooth.

7. Sandwich the cakes together using the icing and add a final layer of icing on top. Decorate whatever way you wish, I used chopped walnuts.

Print Here!

Carrot Cake
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