Swiss Carrot Cake

• 3 eggs
• 2 cups Chelsea Soft Brown Sugar (400g)
• 1 cup Olivani Olive Oil Pure (250ml)
• 3 cups grated carrots
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• ½ cup Meadow Fresh Original Milk, warmed (125ml)
• 2 tsp Edmonds Baking Soda
• 2 tsp ground cinnamon
• 1 tsp salt
• ½ cup chopped walnuts (optional)

Cream Cheese Icing

• ½ cup Meadow Fresh Traditional Cream Cheese (125g)
• 50g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1 tsp vanilla extract
• 1-2 Tbsp Meadow Fresh Milk
• Chopped walnuts, to decorate (optional)

• 3/4 cup self raising flour (113g)
• 1 tsp baking soda
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar (225g)
• 3/4 cup wholemeal flour (113g)
• 2 cups grated carrot (approx. 4 medium carrots)
• 3/4 cup chopped walnuts (90g)
• 1/2 cup sultanas or raisins (70g)
• 2 Tbsp desiccated coconut
• 3 large eggs
• 1 cup rice bran oil or canola oil (250ml)
• 1 tsp vanilla essence

Cream Cheese Icing

• 125g cream cheese
• 50g butter, softened
• 1 1/2 cups Chelsea Icing Sugar (225g)

• 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

• 2 cups Chelsea Soft Brown Sugar
• 1 cup cooking oil
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 2 tsp baking soda
• 1 ¾ cups wholemeal flour
• 1 tsp vanilla essence
• 4 eggs (beaten)
• 3 cups carrots (grated)

Cream Cheese Icing

• 125g cream cheese, softened
• 50g butter, softened
• 2 ½ cups Chelsea Icing Sugar

• 2 medium carrots, peeled and grated
• Finely grated rind of 1 orange
• ½ cup finely chopped dried apricots or sultanas
• 1 cup Chelsea Raw Caster Sugar
• 1 cup ground almonds
• 1 cup gluten free plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 3 extra large eggs
• ½ cup flavourless oil (e.g. rice bran, canola, soya)

Icing

• 125g cream cheese, softened
• 50g unsalted butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 1 Tbsp orange juice

• 3 cups grated carrot
• 400-425g canned pineapple pieces (include juice)
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 ½ teaspoons bicarbonate of Soda
• 2 level teaspoons gluten free Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Mixed Spice
• 1 level teaspoon Powdered Ginger (optional)
• ¾ cup coarsely chopped Walnuts
• ⅔ cup light cooking oil (sunflower or Safflower, any type of light oil)
• 50 Gms unsalted butter (softened)
• 2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
• 3 large eggs (room temperature) lightly beaten
• 2 ¾ cups gluten free flour

• Cake
• 2 cups flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tst cinnamon
• 1 - ¾ cups Chelsea White Sugar
• 1 cup vegetable oil
• 3 eggs
• 1 tsp vanilla extract
• 2 cups grated carrot
• 1 cup flaked coconut
• 1 cup walnuts
• 1 (8oz) can crushed drained pineapple

Icing

• 1 8oz cream cheese at room temperature
• ¼ cup butter at room temperature
• 2 cups Chelsea Icing Sugar
• few drops vanilla essence

• 2 cups self-raising flour
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1 cup firmly packed Chelsea Soft Brown Sugar
• 2 cups grated carrot
• 1 cup chopped walnuts
• 1 cup vegetable oil
• 3 eggs, lightly beaten

CREAM CHEESE FROSTING

• 125g cream cheese, softened
• 2 teaspoons finely grated lemon rind
• 1 ½ cups Chelsea Icing Sugar
• Walnuts, to decorate

• Melted butter or margarine, for greasing
• 225g (1.5 cups) self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• 200g (1 cup, firmly packed) Chelsea Soft Brown Sugar
• 3 eggs
• 250mls (1 cup) vegetable oil
• 250g (2 cups) grated carrot
• 120g (⅔ cup) raisins, chopped
• 80g (⅔ cup) walnuts, chopped

Lemon Cream Cheese Icing

• 100g cream cheese, at room temperature
• 60g (3 tbs) butter, at room temperature
• 1 tsp finely grated lemon rind
• 150g (1 cup) Chelsea Icing Sugar, sifted

Cakes

• 4 eggs
• 2 cups Chelsea Raw Sugar
• 1 cup oil
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp ground ginger
• 3 cups grated carrot

Icing

• 250g white chocolate
• 250g cream cheese
• 100g butter
• 1-2 cups Chelsea Icing Sugar (optional)

• 1 medium carrot, coarsely grated
• ½ tsp ground cinnamon
• 75g cream cheese
• 2 tbs finely chopped walnuts, plus extra to serve
• 1 tbs Chelsea Demerara Sugar
• 2 tbs Chelsea Golden Syrup, warmed
• Thick Greek-style yoghurt and chopped pumpkin seeds (pepitas), to serve

Gluten-free pumpkin seed pastry

• ¼ cup (25g) walnuts
• ¼ cup (40g) pumpkin seeds (pepitas)
• 75g rice flour
• ½ cup (75g) chickpea flour (besan)
• ½ cup (50g) almond meal
• 1 tbs Chelsea Demerara Sugar
• 1 tsp xanthan gum (from health food stores)
• 80g cold unsalted butter, chopped
• 1 egg

• 225g Self Raising Flour
• 10ml Baking Powder
• 10ml Ground Cinnamon
• 150g Chelsea Soft Brown Sugar
• 25g bran cereal
• 225g Carrots, peeled and grated
• 2 Eggs
• 30ml Chelsea Golden Syrup
• 150ml Vegetable Oil

Frosting

• 50g butter, softened
• 75g cream cheese
• 1 cup Chelsea Icing Sugar

• 2 Eggs
• ½ Teaspoon Bicarbonate Soda
• ½ Teaspoon Cinnamon
• 2 Medium Carrots, grated
• 185g Butter, melted
• ¾ Cup Chelsea Soft Brown Sugar
• 1 Cup Wholemeal Self Raising Flour
• 1 Cup Self Raising Flour

CAKE

• 2 Cups Chelsea White Sugar
• 1 ¼ Cups Bland Vegetable Oil
• 2 Cups Flour
• 2 Teaspoons each of Baking Powder and Cinnamon
• 1 Teaspoon Baking Soda
• 4 Eggs, beaten
• 3 Cups grated Carrot
• 1 Cup Chopped Pecans, Walnuts or Macadamias

GLAZE

• 1 Cup Chelsea White Sugar
• ¼ Cup Cornflour
• 1 Cup Fresh Orange Juice
• 1 Teaspoon Lemon Juice
• 2 Tablespoons each of Butter and Grated Orange Rind

Carrot Cake

• 2½ cups Edmonds Self Raising Flour
• 1½ cups Chelsea Caster Sugar
• ½ cup pecans, finely chopped
• 1 tsp cinnamon
• 1½ cups sunflower oil
• 4 extra large eggs
• 2½ cups grated carrot

Caramel Sauce

• ½ cup Chelsea Caster Sugar
• 1 tbs water
• ⅓ cup thickened cream

Spiced Buttercream Icing

• 150g unsalted butter, softened
• 250g Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 tsp mixed spice
• 3 tsp water

To Decorate

• Fresh bay leaves
• Candied or fresh orange slices

Cake

• 4 eggs
• 2 cups Chelsea White Sugar (450g)
• 1 ¼ cups vegetable oil (310ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 ½ tsp Edmonds Baking Powder
• 2 tsp Edmonds Baking Soda
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 ½ cups grated carrot
• 432g can crushed pineapple (well drained)
• 1 cup walnuts, chopped, plus additional as topping (optional)

Icing

• 250g cream cheese, at room temperature
• 75g butter, softened
• 2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
• Juice and rind of 1 small lemon