Carrot Cake

A moist and spicy cake that has been a favourite for decades. Easy to mix, tastes very good, sounds like health-food, and – if you can resist the cream cheese icing – it is dairy-free as well . . .

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Photo credit: Timeless Edmonds
Ratings (1)
Prep Time: 1.5 hours Servings: 10-12
  • 1 cup Edmonds wholemeal flour

    1 tsp Edmonds baking soda

    ½ tsp cinnamon

    1 tsp mixed spice

    1 cup sugar

    1½ cups grated carrot, lightly packed

    1 cup sultanas or mixed dried fruit

    ¼ cup chopped walnuts

    ¾ cup oil

    2 eggs

    Cream Cheese Icing

  • ​1. Preheat the oven to 180ºC. Lightly grease a 20cm square tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. 

  • 2. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a good implement for this.

  • 3. Add the sugar, grated carrot, fruit and the walnuts and mix again.

  • 4. With a fork, beat together the oil and the eggs and tip them onto the other ingredients. Mix until well combined and pour into the prepared tin.

  • 5. Bake for 40–45 minutes or until the cake springs back when lightly touched.

  • 6. Cool in the tin on a wire rack. When cold, ice with Cream Cheese Icing


veronica Chamberlain
veronica Chamberlain

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