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