Carrot Cake

Sandra Choremi_Carot Cake

Incredibly Moist Carrot Cake

A piece of freshly baked Carrot Cake with a cup of warm Earl Gray Tea is always a good idea the afternoon…!

I have tried many variations but this was handed from a good friend in San Francisco and its definitely worth sharing…!

Sandra Choremi_Carot Cake
Sandra Choremi_Carot Cake

Carrot Cake


200 g all purpose flour

3 teaspoons baking powder

3 teaspoons ground cinnamon

½ teaspoon salt

100 g sultanas or raisins

100 g walnuts or pecan nuts, chopped

200 g carrots, grated

1 orange, grated zest

3 eggs, beaten

250 g soft light brown sugar

1 cup olive oil (or melted butter)

For the frosting:

100 g icing sugar

200 g cream cheese, at room temperature (preferably Philadelphia Cream Cheese)

100 g butter, softened at room temperature

1 orange, grated zest

2 teaspoons orange juice


1. Preheat the oven to 180°C (350°F). Grease with butter a springform cake tin. Line the base with parchment paper.

2. Flour/carrot mixture: Sift together the flour, baking powder, cinnamon and salt into a bowl. Stir in the sultanas and nuts; then stir in the carrots and orange zest.
Make a well in the centre.

3. For the batter: In a stand mixer fitted with a whisk attachment, beat the eggs and the light brown sugar together at a medium-high speed — until pale and creamy. Beat in the oil (or the butter).

4. Pour the batter into the well made in the flour/carrot mixture. Mix together gently until everything is combined. Spread evenly in the prepared springform cake tin.

5. Bake for 40 to 50 minutes or until a skewer inserted in the cake comes out clean. (Note: If while baking, the cake starts to brown too much, cover with a sheet of aluminium foil for the remaining minutes of baking.)

6. Transfer to a wire rack and let it to cool for 15 minutes.  Loosen the tin and turn out onto the rack. Let it cool completely.

7. For the frosting: While the cake is cooling make the frosting. Sift the icing sugar into a large bowl and make a well in the centre. Add to the well the cream cheese and the butter. With an electric mixer on slow, gently beat the icing sugar into the cream cheese and butter until it is smooth and fluffy. Do not over-beat. Stop when you get to the right consistency. Gently add in the orange zest and the juice.

8. Spread the frosting over the top of the completely cooled cake to serve.


Sandra Choremi_Carrot Cake