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Carrot Cake

Moist cake with a creamy rich cream cheese frosting
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: baking, cake, Dessert
Cuisine: French
Keyword: carrot cake
Servings: 8 serves
Calories: 300kcal
Author: Erin Murnane
Cost: 15


  • 19 x 6.5cm springform tin
  • Kitchenaid mixer or handhelp mixer


Carrot Cake

  • 3 eggs
  • 3/4 cup Vegetable Oil
  • 1 cup Brown Sugar
  • 2 cup Self Raising Flour sifted
  • 1 tsp Cinnamon group
  • 1/2 tsp salt
  • 2 cup carrot grated
  • 1/4 cup walnuts chopped
  • 1/2 cup  sultanas


  • 125 g Butter
  • 250 g Cream Cheese
  • 500 g Icing Sugar
  • 1 tsp Vanilla


Carrot Cake

  • Preheat Oven 180°C Fan Forced and Line a 19 x 6.5cm springform baking tin
  • In a large bowl whisk together eggs, oil and sugar until combined and fluffy.
  • Add flour, baking powder, cinnamon, salt, carrot, walnuts and sultanas and fold through until combined
  • Pour mixture into the lined baking tin and place into the preheated oven. Cook at 180 degrees until 40-50 minutes. Insert a skewer into the cake centre; if it comes out clean, the cake is cooked. Set aside to cool beofre frosting.

Cream cheese frosting

  • Place butter, cream cheese, icing sugar and vanilla in a bowl and mix together until smooth.
  • Evenly spread the cooled cake with cream cheese frosting until completely covered.