Shopping Cart
Print Share this item


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