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Carrot cake

  • 1 hour 20 minutes
  • 10 portions
recipe image Carrot cake


  • 1.5 cup self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup sultanas
  • 2 medium carrots coarsely grated
  • 1/2 cup milk
  • 150 g Flora Original, melted
  • 2 eggs
  • 1 tsp finely grated orange rind
  • 30 g Flora Original for frosting
  • 60 g cream cheese softened
  • 1 tsp orange juice
  • 3/4 cup icing sugar mixture sifted
  • 1/4 cup coarsely chopped walnuts

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 180˚C/160˚C fan-forced. Grease and line an 11cm x 20cm (base measurement) loaf pan, allowing the sides to overhang.
  2. Sift the flour, baking powder, cinnamon and sugar into a large bowl. Stir in the sultanas and carrot. Make a well in the centre.
  3. Whisk the milk, Flora Original, eggs and orange rind together in a large jug to combine. Add to the flour mixture and fold until just combined (don’t overmix).
  4. Pour into the prepared pan and bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 10 minutes before turning onto a wire rack to cool completely.
  5. To make the frosting, mix or beat the Flora Original, cream cheese and orange juice until smooth and creamy. Add the Icing sugar and mix until combined. Spread over the top of the cooled cake. Scatter with chopped walnuts.