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Carrot cake


This recipe is my new favourite carrot cake recipe. It has a lovely blend of spices.


1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2 ¼ cups) all-purpose flour
2 tsp. baking soda
3/4 tsp. table salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground allspice
¼ tsp. ground cloves
¾ cup pecans, toasted and coarsely chopped
½ cup sultanas, chopped
4 large eggs
1 ½ cups granulated sugar
½ cup packed dark brown sugar
1 ¼ cup vegetable oil

750g icing sugar
150g unsalted butter (softened)
300g cream cheese (softened)
1 tablespoon honey
Some orange zest to taste
1/2 tsp vanilla essence


Preheat the oven to 350°F.

Line two 9” round cake pans with parchment, spray them with nonstick cooking spray and dust with flour.

Grate the carrots finely.

In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly.

Transfer ¼ cup of this mixture to a small bowl, add the sultanas and pecans, and toss to combine.

In a food processor or blender, mix the eggs and sugars until thoroughly combined. With the machine running, slowly add the oil in a steady stream until well blended.

Using a silicone spatula, scrape the egg mixture into the dry ingredients and stir gently to combine.

Add the carrots and the sultana/nut mixture; stir to combine.

Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 40 – 45 minutes.

Let the pans cool on a rack to room temperature before inverting them to remove the cakes. Allow cakes to cool completely before frosting.

To make the icing, beat the butter until creamy (I used a stand mixer). Add the cream cheese and beat for a minute on high speed.

Add the icing sugar in 3 batches, beating after each addition. Add the honey and orange zest with the last Addison of icing sugar.

When the cake is cold you can frost it.

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