Carrot Cake

Carrot cake is a favourite amongst friends and family and is always requested for birthday cakes. This cake is simple yet satisfying and best served with cream cheese icing. To make a double layer cake (pictured below) just times the recipe by 1.5 and use 2 x 23cm cake tins.

Carrot Cake


  • 3 eggs
  • 1/2 cup oil
  • 2 cups plain flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 3 cups carrot, grated
  • 1/2 cup walnuts, chopped
  • 1 tsp lemon rind


Preheat oven to 180°C. Grease and line the base of a 23cm ring tin. Beat eggs until thick. Stir in oil. Sift flour, sugar, baking soda, ginger and cinnamon into the egg mixture and combine. Fold in carrots, walnuts and lemon rind. Spoon mixture into tin. Bake at 180° C for 40 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack. When cold ice with cream cheese icing and sprinkle with walnuts and pistachio nuts.

Recipe adapted from the Edmonds cookbook

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