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Carrot Cake


  • 1 cup Lion Wholemeal Plain Flour

  • ½ cup Lion Plain Flour

  • 1 ¼ cups brown sugar

  • ¾ cup (187mL) vegetable oil

  • 3 eggs

  • 1 ½ tsp Anchor Baking Powder

  • 1 tsp bicarbonate of soda

  • 1 tsp Spencers Ground Cinnamon

  • ½ tsp Spencers Mixed Spice

  • 2 large carrots, grated

  • ½ cup walnuts, chopped

  • ½ cup sultanas (optional)

  • 250g cream cheese, softened

  • ½ cup icing sugar

  • 1 Tbsp lemon juice


  1. Preheat oven to 180˚C (160˚C fan forced). Lightly grease and line the base of the cake tin.

  2. Combine eggs, oil and sugar in a large mixing bowl, whisk together until well combined. Add flours, baking powder, bicarbonate of soda and spices. Stir in carrot, walnuts and sultanas and mix until just combined. Pour mixture into the prepared tin.

  3. Bake for 60-65 minutes or until a skewer inserted in the centre comes out clean. Allow to stand in the tin for 5 minutes before transferring to a wire rack to cool completely.

  4. Mix together the ingredients for the icing in a small bowl. Beat with an electric mixer on low speed for 30 seconds, then on high speed for 1-2 minutes or until smooth and creamy. Spread icing over the top of the cooled cake.

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