Carrot cake with cream cheese icing

Thursday August 23, 2012
Serves 8-12

Prep time: 20 minutes Cooking time: 1 hour 10 minutes


  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1 teaspoon bi-carb soda
  • 1/2 teaspoon cinnamon
  • 3 carrots (about 300g) grated
  • 150g walnuts, roughly chopped
  • 1/2 cup brown sugar
  • 3/4cup olive or vegetable oil
  • 1/2 cup golden syrup
  • 3 eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 250g cream cheese
  • 1/2 cup icing mixture


  • Preheat oven to 160C. Grease a 24cm spring-form cake tin and line the base with baking paper.
  • In a large bowl, combine the flours, bicarb soda and cinnamon and mix well. Stir through the carrots and walnuts. In a separate bowl, combine the brown sugar, oil, syrup, eggs and 1 teaspoon vanilla.
  • Pour the wet ingredients into the dry and stir until just combined.
  • Pour into tin and bake for 1 hour ten minutes, or until dark golden and set. Remove from the oven and cool for ten minutes before removing to a wire rack to cool.
  • Combine the cream cheese, icing mixture and remaining vanilla. Beat with electric beaters until light and fluffy.
  • Ice the cake when it is completely cold.
  • Follow us on Facebook
    Most Liked on Facebook
    Our sites - most read articles
    Search the site