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Carrot Cake

Our secrets

  • We top these with our cream cheese icing (see the link in the method).
  • We found this recipe via the SMH Good Food sections "Best Carrot Cake" competition.


I want to make portions

  • 0g plain flour
  • 0g baking powder
  • 0g salt
  • 0g walnuts
  • 0g drained tinned pineapple
  • 0g cinnamon
  • 0g castor sugar
  • 0g bicarb soda
  • 0g nutmeg
  • 0mL vegetable oil
  • 0ea free range eggs
  • 0g grated carrot
  • 0mL full cream milk (for glaze)
  • 0mL vegetable oil (for glaze)
  • 0g brown sugar (for glaze)
  • 0g chopped walnut (for glaze)


  1. Mix the dry ingredients in a bowl.
  2. Beat the eggs and oil in another large bowl.
  3. Add the dry ingredients and mix well.
  4. Add grated carrots, crushed pineapple, walnuts.
  5. Divide into 14 greased and large muffin tins.
  6. Bake for 10 minutes at 170c.
  7. While cakes are cooking prepare the glaze by heating all the ingredients in a pan while stirring until combined.
  8. Pour the glaze over the cakes and then continue baking for around 10 minutes or until a skewer comes out clean.
  9. Allow to cool and carefully remove from the tins.
  10. Top with cream cheese icing and chopped walnuts.

Credit to this SMH article.

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