Carrot Cake


January 20, 2015

Carrot Cake 5 0 5 1
  • Cook: 2 hrs 15 mins
  • 2 hrs 15 mins

    2 hrs 15 mins

  • Yields: 6-8


Olive oil, to grease

2 (about 300g) carrots

1 cup (150g) self-raising flour

1/2 cup (75g) plain flour

1 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

1/2 cup (80g) brown sugar

3/4 cup (185ml) oil (I used sunflower oil)

1/2 cup (125ml) golden syrup

3 eggs

1 teaspoon vanilla essence


250g spreadable cream cheese

1/2 cup (80g) icing sugar

1/2 teaspoon vanilla essence


1Preheat SC to high. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.


3Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.


5Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.


7Pour the mixture into the pan and pop in SC with a rack or jar lid underneath to keep pan from touching base of SC. Place a tea towel under lid and cook for 2hr 15 mins (this time will vary depending on your Sc, I would advise checking every 10-15 mins after about 1 1/2hrs. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.


9To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

10Spread the icing over the cake.

Submitted by Alanna


2 Reviews


July 13, 2020

So yummy! I lined my slow cooker and poured the cake batter straight in. I didn’t ice it because I didn’t have cream cheese but it is so moist and beautiful even without icing. I will be doing this again

Hazel Fish

January 31, 2018

Gorgeous! Enjoyed by everyone. So moist and tasty. Thanks so much 🙂

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