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Carrot cake with cream cheese icing


A classic at any dinner table, our moist and delicious carrot cake will win over guests at any celebration. 


Yields 8-10” cake pan (3” deep)

  • 4                      Eggs
  • 375 g              Granulated Sugar
  • 2                      Vanilla Essence
  • 1 g                    Salt
  • 350 g              Canola Oil
  • 600 g              Carrots - grated
  • 350 g               All Purpose Flour
  • 7 g                    Baking Powder
  • 5 g                    Baking Soda
  • 150 g                Walnuts pieces


In the mixer, beat the eggs, sugar, salt and vanilla for 5 minutes. Add in the oil, let mix for a minute then add the dry ingredients. Finish with the carrots and walnuts. Cook in a non-stick baking pan at 325 F for 45 minutes. Allow to cool, top with cream cheese icing for added decadence.


Cream Cheese Icing


Yields 3 cups

  • 500 g                 Cream Cheese
  • 350 g                  Icing Sugar
  • 10 g                     Lemon Juice


Beat with an electric whisk until smooth.


About Tony Cammalleri