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Light and fluffy carrot cake with cream cheese frosting

A delicious recipe the whole family will love. Carrots from the garden. Eggs from the chooks. 



  • 1 cup brown sugar

  • 1 cup olive oil

  • 3 eggs

  • 2 cup self raising flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon bicarbonate of soda

  • 2 1/2 cups carrot, grated

  • 1/2 cup pecans, finely chopped


  • 125 grams softened cream cheese

  • 25 grams softened butter

  • 1 cup sifted icing sugar


  1. Preheat oven to 125 degrees Celsius. Lightly grease and line a 22cm square cake pan with baking paper.

  2. In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.

  3. Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and pecans. Pour into pan. Smooth top.

  4. Bake 1 hour and 10 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.

  5. Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.

  6. Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts


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