Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 3 eggs
- 2 cups Chelsea Soft Brown Sugar (400g)
- 1 cup Olivani Olive Oil Pure (250ml)
- 3 cups grated carrots
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- ½ cup Meadow Fresh Original Milk, warmed (125ml)
- 2 tsp Edmonds Baking Soda
- 2 tsp ground cinnamon
- 1 tsp salt
- ½ cup chopped walnuts (optional)
Cream Cheese Icing
- ½ cup Meadow Fresh Traditional Cream Cheese (125g)
- 50g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1 tsp vanilla extract
- 1-2 Tbsp Meadow Fresh Milk
- Chopped walnuts, to decorate (optional)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
288
What did you think of this recipe?
Shannon Macfarlane
This is my first ever time making a carrot cake and this recipe is awesome! Straightforward to make, it came out perfectly! I baked mine for 50 mins in fan bake mode (160) in a 23cm square cake tin. It is so yummy and the cream cheese icing is too! :)
5
Mary
I hope to make this for our Garden Group. Can it be cooked in a square tin and how large? Could it serve more than 12 people? I'm trying to work out how many I'd need to make!CHELSEA SUGAR: Hi there, yes you could cook this in a square tin (20cm would be about right). We think you could stretch it to 16 serves, cutting 4 x 4 from the square cake, but they would be quite small pieces. Enjoy!
5
lucy
The carrot cake was simple easy fun and yummy!
5
Leash Unleash
I found the recipe easy to follow. But when checking the cake to see if it's done after 50mind (inserting knife to check no batter) knife came out clean.. But once removed from the oven to start the cooling the cake sank to half the height.. and feels very dense.. guess the true test will be once it's eaten.. will try again
3
Jac from Rangiora
A lovely carrot cake in almost every way, except for a couple of small things, could need more spice, and that cream cheese icing was a bit sweet so much so I had to add more cream cheese.Then there is one large problem Ie: the cook time. The cook time is up the wazoo. My new smeg oven is in perfect working order. Recipe states a cook time of 45min for a whole cake. I checked mine at 30mins and I was still wobbly under the slightly cooked crust. I cooked another 15mins still WOBBLY in the middle. An inexperienced baker would possibly take the time as gospel. My cake needed another 25 mins to cook. That's making a huge margin of error I feel. I cooked my cake after 45mins at 4min intervals till done, I had to resist the temptation to fan assist, or up the temp a bit, so yes it really was a very time consuming exercise, so feel that others need to read this and be prepared to stand by the oven till it's cooked. For that reason I give it a 2 as it's essential that time is correct, not a huge difference from what's stated. I see upon reading other reviews this is an ongoing issue by a few people. Come on guys DO BETTER.
2
Kat
I don't know what happened but my cake took two hours to cook! It was burnt all around it and the middle was just cooked. I followed every step exactly.CHELSEA: Hi there, this sounds like it might be an oven issue. We recommend using a thermometer to check the actual temperature of your oven against the temperature you have selected. Also, make sure that you preheat the oven before putting the cake in, and cook the cake in the middle of the oven. It pays to check you have used the correct setting too - I once accidentally cooked a cake on the grill setting and got the same results as you are describing! Hope you have more success next time!
1
Emily aslett
This was my first time making Carrot Cake, the recipe was easily to follow and my whole family really enjoyed it. I would definately make this again.
5
Dumbledore
Brilliant!
5
bake a cake
Aint that so true!! This cake takes much longer than stated, which I thought it might having had experience with denser cakes baking, my oven runs a bit hot but it still took 1 hour 10 mins.Perfect
4
1529262458
trying this for my mum brithday tomorrow hope she like it
5
Method
Preheat oven to 160°C bake.
For a single layer cake, use a 23-24cm round cake tin (at least 6cm deep). For a double layer cake, use 2 x 20-21cm round cake tins. Grease the tin/s and line with baking paper.
Beat eggs and Chelsea Soft Brown Sugar together. Stir in oil, then add all other ingredients. Mix well. Pour into prepared tin/s.
Bake for 45 minutes (2 cake layers) or 55 minutes (single layer cake), until a skewer inserted into the centre comes out clean. Stand in the tin/s for 20 minutes then turn out onto a wire rack to cool completely. Spread with cream cheese icing when cold.
Cream Cheese Icing
Beat cream cheese and butter together until smooth. Add Chelsea Icing Sugar, vanilla and sufficient milk to make a light fluffy icing consistency. Spread over cake/s (sandwiching layers together if applicable) and decorate with chopped nuts if desired.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
288
What did you think of this recipe?
Shannon Macfarlane
This is my first ever time making a carrot cake and this recipe is awesome! Straightforward to make, it came out perfectly! I baked mine for 50 mins in fan bake mode (160) in a 23cm square cake tin. It is so yummy and the cream cheese icing is too! :)
5
Mary
I hope to make this for our Garden Group. Can it be cooked in a square tin and how large? Could it serve more than 12 people? I'm trying to work out how many I'd need to make!CHELSEA SUGAR: Hi there, yes you could cook this in a square tin (20cm would be about right). We think you could stretch it to 16 serves, cutting 4 x 4 from the square cake, but they would be quite small pieces. Enjoy!
5
lucy
The carrot cake was simple easy fun and yummy!
5
Leash Unleash
I found the recipe easy to follow. But when checking the cake to see if it's done after 50mind (inserting knife to check no batter) knife came out clean.. But once removed from the oven to start the cooling the cake sank to half the height.. and feels very dense.. guess the true test will be once it's eaten.. will try again
3
Jac from Rangiora
A lovely carrot cake in almost every way, except for a couple of small things, could need more spice, and that cream cheese icing was a bit sweet so much so I had to add more cream cheese.Then there is one large problem Ie: the cook time. The cook time is up the wazoo. My new smeg oven is in perfect working order. Recipe states a cook time of 45min for a whole cake. I checked mine at 30mins and I was still wobbly under the slightly cooked crust. I cooked another 15mins still WOBBLY in the middle. An inexperienced baker would possibly take the time as gospel. My cake needed another 25 mins to cook. That's making a huge margin of error I feel. I cooked my cake after 45mins at 4min intervals till done, I had to resist the temptation to fan assist, or up the temp a bit, so yes it really was a very time consuming exercise, so feel that others need to read this and be prepared to stand by the oven till it's cooked. For that reason I give it a 2 as it's essential that time is correct, not a huge difference from what's stated. I see upon reading other reviews this is an ongoing issue by a few people. Come on guys DO BETTER.
2
Kat
I don't know what happened but my cake took two hours to cook! It was burnt all around it and the middle was just cooked. I followed every step exactly.CHELSEA: Hi there, this sounds like it might be an oven issue. We recommend using a thermometer to check the actual temperature of your oven against the temperature you have selected. Also, make sure that you preheat the oven before putting the cake in, and cook the cake in the middle of the oven. It pays to check you have used the correct setting too - I once accidentally cooked a cake on the grill setting and got the same results as you are describing! Hope you have more success next time!
1
Emily aslett
This was my first time making Carrot Cake, the recipe was easily to follow and my whole family really enjoyed it. I would definately make this again.
5
Dumbledore
Brilliant!
5
bake a cake
Aint that so true!! This cake takes much longer than stated, which I thought it might having had experience with denser cakes baking, my oven runs a bit hot but it still took 1 hour 10 mins.Perfect
4
1529262458
trying this for my mum brithday tomorrow hope she like it
5
You May Like These
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
ingredients
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened (or Olivani Spread)
- 2-3 Tbsp hot water
ingredients
- 3/4 cup self raising flour (113g)
- 1 tsp baking soda
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar (225g)
- 3/4 cup wholemeal flour (113g)
- 2 cups grated carrot (approx. 4 medium carrots)
- 3/4 cup chopped walnuts (90g)
- 1/2 cup sultanas or raisins (70g)
- 2 Tbsp desiccated coconut
- 3 large eggs
- 1 cup rice bran oil or canola oil (250ml)
- 1 tsp vanilla essence
Cream Cheese Icing
- 125g cream cheese
- 50g butter, softened (or Olivani Spread)
- 1 1/2 cups Chelsea Icing Sugar (225g)
ingredients
- 150g butter (or Olivani Spread)
- 2 cups of Chelsea Icing Sugar (300g)
- ¼ cup cocoa powder (20g)
- 1-2 Tbsp Meadow Fresh Original Milk
ingredients
- 50g butter, softened (or Olivani Spread)
- 75g Meadow Fresh Traditional Cream Cheese
- 1 cup Chelsea Icing Sugar (150g) + extra ⅓ cup (50g) if using for piping
ingredients
- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar or Chelsea Raw Sugar
- 1 egg
- 3 or 4 mashed bananas
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts or hazelnuts*
Cream Cheese Icing
- 50g butter, softened (or Olivani Spread)
- 75g cream cheese
- 1 cup Chelsea Icing Sugar
- ¼ cup chopped walnuts (optional)
ingredients
- 1 ¼ 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 (or Olivani Spread)
- 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
ingredients
- 2 cups plain flour
- 2 cups Chelsea Raw Sugar
- 1 ⅓ cup vegetable oil
- 2 tsps ground cinnamon
- 2 tsps baking soda
- ½ tsp nutmeg
- 1 ½ tsp salt
- 4 cups grated carrot
- ¼ cup raisins
- ½ cup crushed walnuts
- 1 ½ tsp vanilla extract
- 3 large eggs
Cream Cheese Frosting
- 50g butter, softened (or Olivani Spread)
- ½ cup cream cheese
- 2 cups Chelsea Icing Sugar
- 1 tsp vanilla essence
- 2-3 tbsps milk
ingredients
- 200g butter, at room temperature (or Olivani Spread)
- 1 ¼ cups Chelsea Icing Sugar, sifted
- 1 teaspoon vanilla essence
ingredients
- 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 ¾ cups wholemeal flour
- 1 tsp vanilla essence
- 4 eggs (beaten)
- 3 cups carrots (grated)
Cream Cheese Icing
- 125g cream cheese, softened
- 50g butter, softened (or Olivani Spread)
- 2 ½ cups Chelsea Icing Sugar
ingredients
- 250g cream cheese, softened
- 65g butter (or Olivani Spread)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla essence
- 5 cups (800g) Chelsea Icing Sugar
ingredients
- 3 eggs
- 1 cup Chelsea White Sugar
- 250ml oil (e.g. rice bran oil or canola oil)
- 1 ½ cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup grated carrot
- 1 cup banana, mashed
ingredients
- 2 medium carrots, peeled and grated
- Finely grated rind of 1 orange
- ½ cup finely chopped dried apricots or sultanas
- 1 cup Chelsea Raw Caster Sugar
- 1 cup ground almonds
- 1 cup gluten free plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 3 extra large eggs
- ½ cup flavourless oil (e.g. rice bran, canola, soya)
Icing
- 125g cream cheese, softened
- 50g unsalted butter, softened
- ¾ cup Chelsea Icing Sugar, sifted
- 1 Tbsp orange juice
ingredients
- 1 cup Butter – Softened
- 5 cups of Chelsea Icing Sugar
- 1 tablespoon of Lemon Zest
- ¼ cup of freshly squeezed Lemon Juice
ingredients
- 3 cups grated carrot
- 400-425g canned pineapple pieces (include juice)
- 1 ¼ cups Chelsea Soft Brown Sugar
- 1 ½ teaspoons bicarbonate of Soda
- 2 level teaspoons gluten free Baking Powder
- 2 teaspoons Cinnamon
- 1 teaspoon Mixed Spice
- 1 level teaspoon Powdered Ginger (optional)
- ¾ cup coarsely chopped Walnuts
- ⅔ cup light cooking oil (sunflower or Safflower, any type of light oil)
- 50 Gms unsalted butter (softened)
- 2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
- 3 large eggs (room temperature) lightly beaten
- 2 ¾ cups gluten free flour
ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Cream Cheese Icing
- 250g Cream Cheese
- 100g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- Berries to decorate
ingredients
- Cake
- 2 cups flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tst cinnamon
- 1 - ¾ cups Chelsea White Sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 2 cups grated carrot
- 1 cup flaked coconut
- 1 cup walnuts
- 1 (8oz) can crushed drained pineapple
Icing
- 1 8oz cream cheese at room temperature
- ¼ cup butter at room temperature
- 2 cups Chelsea Icing Sugar
- few drops vanilla essence
ingredients
- 2 cups self-raising flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 cup firmly packed Chelsea Soft Brown Sugar
- 2 cups grated carrot
- 1 cup chopped walnuts
- 1 cup vegetable oil
- 3 eggs, lightly beaten
CREAM CHEESE FROSTING
- 125g cream cheese, softened
- 2 teaspoons finely grated lemon rind
- 1 ½ cups Chelsea Icing Sugar
- Walnuts, to decorate
ingredients
- 250ml water
- 60g Chelsea Dark Cane Sugar
- 125g soft, unsalted butter
- 600g finely chopped dark chocolate
ingredients
- Melted butter or margarine, for greasing
- 225g (1.5 cups) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 200g (1 cup, firmly packed) Chelsea Soft Brown Sugar
- 3 eggs
- 250mls (1 cup) vegetable oil
- 250g (2 cups) grated carrot
- 120g (⅔ cup) raisins, chopped
- 80g (⅔ cup) walnuts, chopped
Lemon Cream Cheese Icing
- 100g cream cheese, at room temperature
- 60g (3 tbs) butter, at room temperature
- 1 tsp finely grated lemon rind
- 150g (1 cup) Chelsea Icing Sugar, sifted
ingredients
- 1½ cups Chelsea Icing Sugar
- 225g butter
- 2 tsp caramel flavoured essence
- 1 tsp salt
ingredients
Cakes
- 4 eggs
- 2 cups Chelsea Raw Sugar
- 1 cup oil
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp ground ginger
- 3 cups grated carrot
Icing
- 250g white chocolate
- 250g cream cheese
- 100g butter
- 1-2 cups Chelsea Icing Sugar (optional)
ingredients
- 1 cup berries
- 1 Tbsp Chelsea White Sugar
- 1 cup unsalted butter, room temperature
- 2-3 cups Chelsea Icing Sugar, sifted
- 1 tsp vanilla
ingredients
- 250g Butter, softened
- 1½ Cups Chelsea Icing Sugar
- Optional flavours
- Vanilla - 2 Tbs Vanilla Extract (or Essence)
- Chocolate - 1 Cup Cocoa (start with ½ Cup and then add to suit your taste)
- Raspberry - 1 Cup Fresh Raspberries
ingredients
- Cooking spray
- 3 medium bananas, mashed
- 1 cup buttermilk
- 2 x 50g eggs
- 80g 40% reduced-at sunflower spread
- 1 tsp vanilla essence
- 1 cup wholemeal self-raising flour
- ¼ cup oat bran
- ¾ cup Chelsea Icing Sugar
- 1 tsp baking powder
- 24 blueberries
- 2 strawberries, hulled, halved and sliced
- 12 raisons
- 24 banana chips
Icing
- 250g light cream cheese
- ⅓ cup Chelsea Icing Sugar
ingredients
- 6 Eggs
- 1 Cup Chelsea White Sugar
- Finely grated rind and juice of 1 Lemon
- ¾ Cup fine dry Bread Crumbs
- 1 ⅔ Cup finely grated unblanched Almonds
- 1 Cup Grated Carrots, firmly packed
- ½ Teaspoon Cinnamon
- ½ Teaspoon Ground Cloves or Ginger
LEMON GLAZE ICING
- 2 Cups Chelsea Icing Sugar, sifted
- 2 Teaspoons Lemon Juice
- A Little Hot Water (2-3 Tablespoons)
ingredients
- 1 medium carrot, coarsely grated
- ½ tsp ground cinnamon
- 75g cream cheese
- 2 tbs finely chopped walnuts, plus extra to serve
- 1 tbs Chelsea Demerara Sugar
- 2 tbs Chelsea Golden Syrup, warmed
- Thick Greek-style yoghurt and chopped pumpkin seeds (pepitas), to serve
Gluten-free pumpkin seed pastry
- ¼ cup (25g) walnuts
- ¼ cup (40g) pumpkin seeds (pepitas)
- 75g rice flour
- ½ cup (75g) chickpea flour (besan)
- ½ cup (50g) almond meal
- 1 tbs Chelsea Demerara Sugar
- 1 tsp xanthan gum (from health food stores)
- 80g cold unsalted butter, chopped
- 1 egg
ingredients
- 225g Self Raising Flour
- 10ml Baking Powder
- 10ml Ground Cinnamon
- 150g Chelsea Soft Brown Sugar
- 25g bran cereal
- 225g Carrots, peeled and grated
- 2 Eggs
- 30ml Chelsea Golden Syrup
- 150ml Vegetable Oil
Frosting
- 50g butter, softened
- 75g cream cheese
- 1 cup Chelsea Icing Sugar
ingredients
- 2 Eggs
- ½ Teaspoon Bicarbonate Soda
- ½ Teaspoon Cinnamon
- 2 Medium Carrots, grated
- 185g Butter, melted
- ¾ Cup Chelsea Soft Brown Sugar
- 1 Cup Wholemeal Self Raising Flour
- 1 Cup Self Raising Flour
ingredients
Carrot Cake
- 1 ½ cups self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¾ cup Chelsea Caster Sugar
- 2 medium carrots, peeled, finely grated
- 3 large eggs
- ¾ cup vegetable oil (e.g. rice bran or sunflower)
- ¼ cup Chelsea Treacle
- 250g cream cheese, softened
- 50g butter, softened
- ½ cup Chelsea Icing Sugar
Decoration
- 2 x 375g bags white chocolate melts
- 2 tsps vegetable oil
- 45 lollypop sticks or skewers
- 1 piece of Styrofoam
- 100g dark chocolate, melted
ingredients
CAKE
- 2 Cups Chelsea White Sugar
- 1 ¼ Cups Bland Vegetable Oil
- 2 Cups Flour
- 2 Teaspoons each of Baking Powder and Cinnamon
- 1 Teaspoon Baking Soda
- 4 Eggs, beaten
- 3 Cups grated Carrot
- 1 Cup Chopped Pecans, Walnuts or Macadamias
GLAZE
- 1 Cup Chelsea White Sugar
- ¼ Cup Cornflour
- 1 Cup Fresh Orange Juice
- 1 Teaspoon Lemon Juice
- 2 Tablespoons each of Butter and Grated Orange Rind
ingredients
- 1 cup Chelsea Dark Cane Sugar (200g)
- 100g butter, melted
- 3 eggs
- 3 bananas, mashed with a fork
- ½ cup Meadow Fresh Milk (125ml)
- 1 tsp Edmonds Baking Soda
- 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 Tbsp Edmonds Baking Powder
Caramel Cream Cheese Icing
- ½ cup Chelsea Dark Cane Sugar (100g)
- 60g butter
- 2 Tbsp Meadow Fresh Milk
- 200g Meadow Fresh Traditional Cream Cheese, at room temperature
- 2 cups Chelsea Icing Sugar (300g)
- Grated or finely chopped milk or dark chocolate, to decorate (optional)
ingredients
- 450g Chelsea Pure Decorating Icing Sugar
- 2 egg whites
- 2 tbsp lemon juice
- 2 tsp glycerin
ingredients
- 1 ½ tbsp water
- 10g butter or margarine
- 1 ½ cups Chelsea Icing Sugar
- Optional Food colouring to create coloured icing
ingredients
Carrot Cake
- 2½ cups Edmonds Self Raising Flour
- 1½ cups Chelsea Caster Sugar
- ½ cup pecans, finely chopped
- 1 tsp cinnamon
- 1½ cups sunflower oil
- 4 extra large eggs
- 2½ cups grated carrot
Caramel Sauce
- ½ cup Chelsea Caster Sugar
- 1 tbs water
- ⅓ cup thickened cream
Spiced Buttercream Icing
- 150g unsalted butter, softened
- 250g Chelsea Icing Sugar
- 1 tsp vanilla essence
- 1 tsp mixed spice
- 3 tsp water
To Decorate
- Fresh bay leaves
- Candied or fresh orange slices
ingredients
Cake
- 4 eggs
- 2 cups Chelsea White Sugar (450g)
- 1 ¼ cups vegetable oil (310ml)
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 ½ tsp Edmonds Baking Powder
- 2 tsp Edmonds Baking Soda
- 2 tsp cinnamon
- 1 tsp mixed spice
- 2 ½ cups grated carrot
- 432g can crushed pineapple (well drained)
- 1 cup walnuts, chopped, plus additional as topping (optional)
Icing
- 250g cream cheese, at room temperature
- 75g butter, softened
- 2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
- Juice and rind of 1 small lemon
ingredients
- 50g butter, softened
- ½ cup Meadow Fresh Cream Cheese
- 2 cups Chelsea Icing Sugar
- 1 tsp vanilla essence
- 2-3 tbsps Meadow Fresh Original Milk
ingredients
- 125g butter, softened
- 3 cups Chelsea Icing Sugar (450g)
- 2-3 Tbsp lemon juice
- 1/2 tsp vanilla essence
learn about baking
How to Choose SugarFor Baking?
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