Last time i had mentioned that i had baked a carrot cake for Eid, but for some reason did not post the recipe then. I wonder why?! hmm….

Anyways so here’s the recipe for the few who messaged me for it.



3/4 cup self-raising flour
3/4 cup wholemeal flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1 cup Raw Sugar (blitz in your food processor for smaller crystal size)
3 large eggs
1 cup sunflower or canola oil
1 tsp Vanilla essence
3/4 cup chopped walnuts
2 cups grated carrot
1/2 cup sultanas or raisins
2 Tbsp desiccated coconut

Cream Cheese Icing

125g cream cheese, softened ( i used the Philadelphia block)
50g butter, softened
2 1/2 cups Icing Sugar or Lemon Flavoured Icing


Pre-heat the oven to 180°C. Sift flours, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
Line a 20 x 23cm cake tin (6 cm deep) with baking paper and grease well. Pour the cake mixture into the prepared tin and smooth the surface. The cake is cooked when a skewer is inserted into the centre of the cake and the skewer comes out clean. It takes approx 30 mins to bake, depending on your oven heat settings. Remove from the oven and cool then remove from the cake tin and peel away the paper.

Cream Cheese Icing

Beat all the ingredients together until smooth Icing consistency. Spread over top of cake.

Your cake’s ready! Happy Eating!



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