Carrot Cake

This Carrot Cake recipe has been extremely popular in our family for a long time and has been passed down our Mum’s family. It is lovely and moist and never lasts long in the pantry! We love making this cake as the mixture before its cooked, as far as raw cake mixtures goes this definitely takes the cake! Using good old fashioned ingredients, I’m sure this will be just as popular in your family.



  • 1 cup Flour
  • 1 cup Wholemeal Flour
  • 2 cups Raw Sugar (or Brown Sugar)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 Eggs
  • 1 cup Canola Oil
  • 2 tsp Cinnamon
  • 3 cups Grated Carrot (about 5 carrots)
  1. Combine all dry ingredients (flours, sugar, baking soda/powder, salt, cinnamon
  2. Add oil and beaten eggs and mix well, then add grated carrot
  3. Bake in an 8″ Cake Tin on 180 degrees for 1 hour

Cream Cheese Icing

  • 170g Cream Cheese
  • 1 1/2 Cups Icing Sugar
  • 1 1/2 tablespoon Butter
  • 1 tablespoon Milk
  • 1/2 teaspoon Vanilla paste
  1. Mix all ingredients well together. Spread over the cake once cooled (make sure to let the icing dribble over the sides)





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Have a look at some of our yummy photos on Pinterest:



  1. jenn

    Hi There-I just made your cake and it was very good, but it had a string Baking Soda taste. I just want to be sure, is it correct as 1 Tablespoon of Baking Soda?

  2. Clare

    Hi, I made this cake yesterday for a morning tea for a work colleague( we just had it) , it worked very well and the icing of course is to die for but I added a bit more cream chesse as I had bought the larger tub and ate too much from the mixing bowl as well. I note yours had a teaspson of baking powder but I cheated and used self rising flour, but Warren’s in my handwriiten book didn’t have baking powder, so not sure if I wrote it down wrong. Baking is not my strong point but with confidence and a good mixer, I’ll keep trying.

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