Carrot Cake

400gr. of Carrots, peeled and grated

300gr. Brown Sugar

3 Cups of Cake Flour

100gr. Desiccated Coconut

2tsp. Bicarbonate of Soda

4tsp. Cinnamon

2tsp. Nutmeg

4 Eggs

1 ¼ Cup Vegetable Oil

Juice and zest of 2 Oranges & 2 Lemons

100gr. chopped Walnuts (optional)

100gr. Raisins or Sultanas


Place the carrots, brown sugar, coconut, cinnamon, nutmeg, citrus zest, bicarbonate of soda and cake flour into a large mixing bowl and stir to combine all the ingredients. Add the nuts, if using, and the raisins or sultanas to the mixing bowl and stir.

In a separate bowl combine the eggs, citrus juice and vegetable oil. Whisk briefly to combine and add to the dry ingredients. Using a wooden spoon stir the mixture until you have a smooth batter

Pour the batter into two cake tins and bake in a pre-heated oven at 140ºC for 1 hour.

Remove the cakes from the oven and allow to cool while you prepare the icing.


Cream Cheese Icing:

250gr. Butter, room temperature

250gr. Cream Cheese, room temperature

280gr. Icing Sugar, sifted

1 tsp. Vanilla Paste


Place the butter and cream cheese into the bowl of an electric mixer fitted with a paddle attachment. On low speed combine the mixture until smooth and even in colour. Now add the sifted icing sugar slowly to the bowl and keep mixing until you have a smooth icing. Add the vanilla paste and mix through.

Sandwich the cakes with a layer of icing and ice and decorate the cake as desired.


Carrot Cake