Print Friendly and PDF

Carrot cake with cream cheese topping



1 ¼ cups brown sugar
¾ cup vegetable oil
3 eggs
1 ½ cups plain flour
1 ½ tsp baking powder
1 tsp bicarb
1 tsp ground cinnamon
½ ground ginger
2 ½ cups grated carrot
½ cup chopped pecan nuts



1. Preheat oven to 180°C.

2. Place sugar and oil in bowl of electric mixer and beat for 2 - 3 minutes.

3. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarb, cinnamon and ginger cover the sugar mixture.

4. Add the carrot and pecans and mix until just combined.

5. Pour the mixture into a greased 22cm round cake tin lined with greaseproof paper and bake for 45 - 60 minutes, or until cooked when tested with a skewer.

Once cooked, spread with cream cheese frosting.


Cream Cheese Frosting

Beat 250g of softened cream cheese until smooth.

Add 1/3 cup of sifted icing sugar and 1 ½ tsp lemon juice.

Beat until smooth.


back to top