celebrating 130 years 1884-2014

Classic Carrot Cake

By Chelsea Sugar
Classic Carrot Cake
12 servings
  • 12 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs 20 mins
  • Serves

    1 1/4 cups oil (such as canola, sunflower or rice oil)
    2 cups Chelsea Raw Sugar
    4 eggs (room temperature)
    2 ½ cups of wholemeal flour
    1 ½ tsp cinnamon
    1 tsp salt
    3 cups grated carrot (approx 3 med sized carrots)
    ¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
    2 tsp baking soda

    Lemon Cream Cheese Icing:
    125g cream cheese, softened
    40g butter, softened
    2-2½ cups Chelsea Icing Sugar
    2 Tbsp lemon juice

    Or Dairy Free Lemon Icing:
    1½ cups Chelsea Icing Sugar
    1-2 Tbsp lemon juice
    1 Tbsp hot water


    Preheat oven to 160°C. Lightly grease a 23cm diameter round baking tin and line the base with greaseproof paper. Cut a 72cm length of greaseproof papr, fold in half lengthways and line sides of the tin. Place the folded side of the greaseproof paper to the base of tin (height may need to be trimmed if too high for the oven).

    Double lining the tin will prevent the cake from overcooking on the outside.

    Using an electric mixer beat oil and Chelsea Raw Sugar until combined. Beat in eggs one at a time, until mixture is thick and creamy.

    In a separate bowl, combine wholemeal flour, cinnamon, salt, carrot and walnuts. 

    Combine the two mixtures, add baking soda and stir until all ingredients are combined.

    Pour into greased tin and bake for 80-90 minutes until cooked (put skewer through centre of cake, if it comes out clean cake is cooked). Allow cake to cool completely.

    Lemon Cream Cheese Icing:
    Beat cream cheese and butter until smooth and creamy, add Chelsea Icing Sugar half a cup at a time, with the lemon juice, until light and fluffy. Add a little water if required.

    Spread over cooled cake in generous swirls and decorate with dried fruit and nuts. 

    Dairy Free Lemon Icing:
    Mix Chelsea Icing Sugar, lemon juice and a little hot water until a spreadable consistency is reached. Spread over top of cake, decorate with nuts, seeds and dried fruit.

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Average Rating
(12 reviews)


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This was way too sweet. I’d add a lot less sugar next time. It also split but that could’ve been my bad.

Great recipe! Makes a big cake (tall). Tastes great. Icing quantity could be halved if you dont want to ice the sides, plus could use a little more cream cheese.

Beautiful moist cake with delicious icing !!!

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This was easy to make, tasty and moist.

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This is one of my favourite cakes to bake. I love how moist it is and not overally sweet. Always a hit with the fellow workers.

Followed recipe exactly but cake sunk in middle!

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My personal fav Carrot Cake recipe and it makes a decent sized cake.

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Sensational recipe that went down a treat with the Mainly Music mums. Absolutely beautiful cake.

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Fantastic. Really moist and full of flavour.

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Cake was good but the icing tasted more like a butter icing than a cream cheese icing

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