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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