Carrot Cake



Olive oil, to grease

  • 1/2 cup (80g) brown sugar
  • 3/4 cup (185ml) olive oil
  • 1/2 cup (125ml) golden syrup
  • 3 eggs
  • 1 tsp vanilla essence
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 tsp bicarbonate soda
  • 1/2 tsp cinnamon ground
  • 2 (about 300g) carrots, peeled and grated


  • 1/2 cup (80g) pure icing sugar
  • 1/2 tsp vanilla essence
  • 250g spreadable cream cheese


  1. Preheat oven to 170C or 150C fan-forced. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.
  2. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
  3. Put the brown sugar, oil, golden syrup, eggs, and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
  4. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
  5. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
  6. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
  7. Spread the icing over the cake.
  8. Serve and enjoy!

(This recipe was sourced and adapted from