Carrot Cake

Makes: 1 Carrot Cake   Oven: 180 ˚C / 350 °F
Preparation Time: 2 hour 30 minutes    Baking Time: 45 – 50 minutes


375 ml Oil (1½ cups)
250 ml Brown sugar (1 cup)
250 ml Castor sugar (1 cup)
250 ml Vanilla essence (2 tsp)
6 Large eggs
360 g Cake flour (3 x 250 ml / 3 cups)
10 ml Salt (2 tsp)
10 ml Cinnamon (2 tsp)
10 g Anchor Instant Yeast (1 packet)
750 ml Carrots, grated (medium size)
(3 x 250 ml / 3 cups)
250 ml Dried Fruit Cake Mix (1 x 250 ml / 1 cup)
185 ml Walnuts, chopped (⅓ cup), reserve about 2 tbsp for decoration


120 g Butter
250 g Smooth Cream Cheese (1 tub)
750 ml Icing sugar (3 x 250 ml / 3 cups)
45 ml Lemon juice (3 tbsp)
10 ml Vanilla essence (2 tsp)


  1. Beat the oil, brown sugar and castor sugar together. Add the vanilla essence and mix.
  2. Add 6 eggs, one at a time, whilst beating on low speed.
  3. Mix the flour, salt and cinnamon together. Add the Anchor Instant Yeast and stir through. Sift the flour mixture into the batter mixture. Beat for 2 minutes until well blended.
  4. Stir in the grated carrot, dried fruit cake mix and walnuts until evenly distributed.
  5. Pour the batter into 2 x 23 cm greased and lined cake tins. Cover with greased plastic and allow to rise in a warm place until double in size, about 40 – 45 minutes.
  6. Bake in a preheated oven at 180 °C / 350 °F for 45 – 50 minutes.
  7. Remove from the oven. Cool in the pan for 10 minutes, turn out onto a cooling rack and remove the lining.
  8. For the frosting – beat the butter until softened. Add the cream cheese and beat until smooth.
  9. Add half the icing sugar and beat, then the other half. Add the lemon juice and essence. Mix, cover and refrigerate.
  10. Once the cakes have cooled, cut each into 2 layers, using a bread knife. Place one layer down, cut side up, and cover the top with icing. Repeat the process until all the layers have been stacked.
  11. Cover the top with the rest of the icing. Sprinkle with chopped walnuts. Cover and keep cool in the fridge until serving.
Carrot Cake
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