Northern Queensland Permaculture

Earth Care, People Care, Fair Share

Carrot Cake


  • 1 cup Oil
  • 1 ⅓ cup Brown sugar, firmly packed
  • 3 Eggs
  • 3 cups Coarsely grated carrot
  • 1 cup Chopped walnuts
  • ½ cup Chopped raisins
  • 2 ½ cups SR flour
  • ½ teas Bicarb soda
  • 2 teas Mixed spice

Cream cheese frosting

  • 80g pkt Cream cheese softened
  • 1 teas Grated lemon rind
  • 1 tab Lemon juice
  • 1 ½ cups Icing sugar
  • Taste Butter, if desired


Grease 15cm by 25cm load pan, line base with greaseproof paper. Beat oil, sugar & eggs in small bowl with electric mixer until thick & creamy. Transfer mixture to large bowl, stir in carrot, nuts & raisins, then sifted dry ingredients. Pour mixture into prepared pans, bake in moderate oven 45 minutes. Cover loosely with foil, bake about 45 minutes. Stand a few minutes before turning onto wire rack to cool. Top cold cake with cream cheese frosting.

Cream cheese frosting

Beat butter, cheese, rind & juice in small bowl with electric mixer, beat until light & fluffy; gradually beat in sifted icing sugar.

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