Details page sections

Cakes

Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 12
Ingredients: 1 ¼ cups oil (such as canola, sunflower or rice oil); 2 cups Chelsea Raw Sugar; 4 eggs (room temperature); 2 ½ cups of wholemeal flour; 1 ½ tsp cinnamon; 1 tsp salt; 3 cups grated carrot (approx 3 med sized carrots); ¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas); 2 tsp baking soda; Lemon Cream Cheese Icing; 125g cream cheese, softened; 40g butter, softened; 2-2½ cups Chelsea Icing Sugar; 2 Tbsp lemon juice; Or Dairy Free Lemon Icing; 1½ cups Chelsea Icing Sugar; 1-2 Tbsp lemon juice; 1 Tbsp hot water

4.1

Preparation

20 mins

Bake

1 hours 20 mins

Difficulty

Easy

Servings

A wholesome cake that is naturally dairy free - you can ice it with standard lemon icing instead of lemon cream cheese icing to keep it dairy free.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

1 ¼ cups oil (such as canola, sunflower or rice oil)
2 cups Chelsea Raw Sugar
4 eggs (room temperature)
2 ½ cups of wholemeal flour
1 ½ tsp cinnamon
1 tsp salt
3 cups grated carrot (approx 3 med sized carrots)
¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
2 tsp baking soda

Lemon Cream Cheese Icing

125g cream cheese, softened
40g butter, softened
2-2½ cups Chelsea Icing Sugar
2 Tbsp lemon juice

Or Dairy Free Lemon Icing

1½ cups Chelsea Icing Sugar
1-2 Tbsp lemon juice
1 Tbsp hot water

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

Raw Sugar

This natural granulated...

details

Reviews

12

What did you think of this recipe?

Loved it

This was easy to make, tasty and moist.

Unknown

Sensational recipe that went down a treat with the Mainly Music mums. Absolutely beautiful cake.

Carrie

This was way too sweet. I'd add a lot less sugar next time. It also split but that could've been my bad.

Unknown

Fantastic. Really moist and full of flavour.

Julia

Followed recipe exactly but cake sunk in middle!

Vicki Bishop

This is one of my favourite cakes to bake. I love how moist it is and not overally sweet. Always a hit with the fellow workers.

1507153749

yum

Unknown

My personal fav Carrot Cake recipe and it makes a decent sized cake.

Ella

Yum

Judy Horn

Beautiful moist cake with delicious icing !!!

Method

Preheat oven to 160°C. Lightly grease a 23cm diameter round baking tin and line the base with greaseproof paper. Cut a 72cm length of greaseproof papr, fold in half lengthways and line sides of the tin. Place the folded side of the greaseproof paper to the base of tin (height may need to be trimmed if too high for the oven).

Double lining the tin will prevent the cake from overcooking on the outside.

Using an electric mixer beat oil and Chelsea Raw Sugar until combined. Beat in eggs one at a time, until mixture is thick and creamy.

In a separate bowl, combine wholemeal flour, cinnamon, salt, carrot and walnuts.

Combine the two mixtures, add baking soda and stir until all ingredients are combined.

Pour into greased tin and bake for 80-90 minutes until cooked (put skewer through centre of cake, if it comes out clean cake is cooked). Allow cake to cool completely.

Lemon Cream Cheese Icing: Beat cream cheese and butter until smooth and creamy, add Chelsea Icing Sugar half a cup at a time, with the lemon juice, until light and fluffy. Add a little water if required.

Spread over cooled cake in generous swirls and decorate with dried fruit and nuts.

Dairy Free Lemon Icing: Mix Chelsea Icing Sugar, lemon juice and a little hot water until a spreadable consistency is reached. Spread over top of cake, decorate with nuts, seeds and dried fruit.