Nothing beats a classic carrot cake, and this one is a favourite of ours…


General Info

Preparation: 1 hour 30 minutes
Baking: 45 minutes
Ready In: 2 Hour
Servings: 1 double Layer 22cm Cake or a 25cm single layer cake


310 ml cup Oil
250 ml White sugar
250 ml Packed brown sugar
10 ml Vanilla essence
4 Eggs
250 g SUPREME Cake Wheat Flour
10 ml Baking powder
10 ml Bicarbonate of soda
2.5 ml Salt
15 ml Ground cinnamon
2.5 ml Nutmeg
750 ml Grated carrots
250 ml Chopped pecans or walnuts
250 ml Raisins

Cream Cheese Icing:
250 g Cream cheese, softened
115 g Butter, softened
260 g Icing sugar
5 ml Vanilla extract
60 ml chopped pecan nuts

Cream Cheese Icing:
250 g Cream cheese, softened
115 g Butter, softened
2 cups Icing sugar
5 ml / 1 teaspoon Vanilla extract

Recipe Instructions

For the sponge:
1. Pre-heat the oven to 170°C and lightly grease and flour two 22cm or one 25cm baking pans.
2. In a large bowl, combine oil, sugars, vanilla and eggs and blend well with a mixer.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Gradually add flour mixture to the sugar and egg mixture and mix well.
5. Stir in grated carrots and add nuts and raisins. Pour into prepared pans.
6. Bake for 40 – 45 minutes or until a fork comes out clean. Cool after taking out of oven.

For the icing:
7. Blend together cream cheese and butter until creamy.
8. Gradually add icing sugar, then vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again. Spread over the cooled cake.