celebrating 130 years 1884-2014

Wholemeal Carrot Cake

By Chelsea Sugar
Wholemeal Carrot Cake
12 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs 15 mins
  • Serves

    2 cups Chelsea Soft Brown Sugar
    1 cup cooking oil
    1 tsp cinnamon
    1 tsp nutmeg
    1 tsp ground cloves
    2 tsp baking soda
    1 3/4 cups wholemeal flour
    1 tsp vanilla essence
    4 eggs (beaten)
    3 cups carrots (grated)

    Cream Cheese Icing

    125g cream cheese, softened
    50g butter, softened
    2 1/2 cups Chelsea Icing Sugar


    Mix brown sugar, oil, cinnamon, nutmeg, ground cloves and vanilla essence into a large bowl. Add beaten eggs. Fold in flour and baking soda. Lastly, fold in grated carrots one cup at a time until all the carrots are in the mixture. Pour mixture into a well greased baking paper, lined 23cm round cake tin. Bake at 180°C for 1 hour and 15 mins or until skewer comes out clean.

    Cream Cheese Icing
    Beat all ingredients together and spread over top of cake.

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Average Rating
(2 reviews)

I use a similar recipe to this, and make a variation - instead of cinnamon, nutmeg & ground cloves, I use 3 tsp of mixed spice and add a 1/2 cup of chopped walnuts, I also use raw sugar instead of brown sugar, try - it comes out beautiful

Just had a staff morning tea, this cake is delicious! Found it only needed cooking for 1 hour, not the full time indicated. Enjoy!!

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