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Carrot Cake



10 mins

Prep Time

40 - 50 mins

Cook Time



For the Carrot Cake

  • 3/4 cup self-raising flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 3/4 cup wholemeal flour
  • 1 cup castor sugar
  • 3/4 cup chopped walnuts
  • 2 cups grated carrot
  • 1/2 cup raisins
  • 2 tablespoons desiccated coconut
  • 3 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla essence

For the Cream Cheese Icing

  • 50g butter, softened
  • 125g cream cheese
  • 1 1/2 cups icing sugar


For the Carrot Cake

  • Sift self-raising flour, spices and baking soda into a large mixing bowl.
  • Stir in the wholemeal flour and sugar.
  • Add walnuts, carrot, raisins and coconut and stir well.
  • In a separate bowl, whisk the eggs, oil and vanilla together.
  • Make a well in the dry ingredients and pour liquid ingredients into the dry ingredients. Mix until just combined.
  • Pour the cake into a lined cake tin and bake at 180°C (160°C fan bake) for 40–50 minutes or until a skewer comes out clean.
  • Once the cake is cooled, ice with cream cheese icing.

For the Cream Cheese Icing

  • Beat the butter and cream cheese together then beat in the icing sugar.
  • If you like top with sunflower seeds, sliced dried apricots, dried cranberries and thread coconut.