Nothing beats a classic carrot cake, and this one is a favourite of ours… Sprinkle with chopped walnuts for some extra crunch on top.


250 g / 2 cups Cake Wheat Flour
10 ml / 2 teaspoons Bicarbonate of soda
10 ml Baking powder
½ teaspoon Salt
15 ml / 1 tablespoon Ground cinnamon
½ teaspoon Nutmeg
4 Eggs
1¼ cup Oil
1 cup White sugar
1 cup Packed brown sugar
10 ml Vanilla essence
3 cups Grated carrots
1 cup Raisins
1 cup Chopped pecans or walnuts

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

Recipe Instructions

Pre-heat the oven to 170°C and lightly grease and flour two 22cm baking pans.

In a large bowl, combine oil, sugars, vanilla and eggs and blend well with a mixer.

In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Gradually add flour mixture to the sugar and egg mixture and mix well.

Stir in grated carrots and add nuts and raisins. Pour into prepared pans.

Bake for 40 – 45 minutes or until a fork comes out clean. Cool after taking out of oven.

For the icing: Blend together cream cheese and butter until creamy.

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.

General Info:

1 Hour

Cake Wheat Flour

Available in 1 kg, 2,5 kg, 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

View Product

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