Carrot Cake

  • 10 Portions

    Margarine 150g

    Soft brown sugar 150g

    Eggs 3

    Self Raising flour 300g

    Baking powder 1 tsp

    Carrot – Peeled and grated 150g

    Sultanas 50g

    Cream cheese 50g

    Icing Sugar 200g

    Orange – Juice and zest A dash


  • 50 Portions

    Margarine 750g

    Soft brown sugar 750g

    Eggs 12

    Self Raising flour 1.5kg

    Baking powder 1.5tbsp

    Carrot – Peeled and grated 750g

    Sultanas 250g

    Cream cheese 250g

    Icing Sugar 1kg

    Orange – Juice and zest 1


  • 100 Portions

    Margarine 1,500g

    Soft brown sugar 1,500g

    Eggs 24

    Self Raising flour 3kg

    Baking powder 3tbsp

    Carrot – Peeled and grated 1.5kg

    Sultanas 500g

    Cream cheese 500g

    Icing Sugar 2kg

    Orange – Juice and zest 2


  1. In a mixer with the beater attachment, cream the sugar and margarine
  2. Add the eggs one at a time, beating well
  3. Mix the flour and baking powder, add to the mix
  4. Add carrots and sultanas, mix well
  5. Spoon the mixture into trays filling 2/3 full
  6. Cook for 30-40 minutes at 170˚C or until cooked right through
  7. Allow to cool in the tray
  8. Add the cream cheese, icing sugar and orange juice and zest to the mixing bowl and gradually beat well until mixed
  9. Top the cold cake
  10. Top with a little more orange zest
Key Points
  • You can make the cake base to this recipe in advance and freeze it for future use

Wheat, Milk, Eggs, Sulphites