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D&C Monthly Recipes - Delicious Carrot Cake

D&C Monthly Recipes - Delicious Carrot Cake

Delicious Carrot Cake


  • 2 Large Eggs
  • 1 cup Brown Sugar
  • ¾ cup Cooking Oil
  • 1 tsp Vanilla
  • 1 tsp Grated Lemon or Orange Rind
  • 2 cups Finely Grated Carrot
  • 1 ¼ cups standard Flour
  • 2 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • ¼ cup Sunflower Seeds
  • ½ cup Walnuts
  • 1 Tbsp Butter, warmed
  • ½ tsp finely grated Lemon Rind
  • 1 ½ Tbsp Lemon Juice
  • About 1 ½ cups Icing Sugar
  • Dried Apricots, Walnuts, Pumpkin Seeds, Coconut threads to decorate


  1. Preheat oven to 180oC. Line cake tin with baking paper (fold in ½ then place in tin then miter corners to ensure whole tin is covered).
  2. Beat Eggs, Sugar, Oil, Vanilla and Rind together until thick & smooth. Grate carrots and stir into bowl. Sift in Flour, Cinnamon, Spice, Baking Soda, Sunflower Seeds and Walnuts. Stir gently until smooth, then pour into the lined tin.
  3. Bake 45 minutes or until centre is firm and a skewer comes out clean. Leave in tin for 10 minutes then turn out carefully on to cooling rack.
    Ice when cool.
  4. To make the icing, warm Butter until soft, add the grated rind and lemon juice. Stir in enough sifted icing sugar to make icing which is not runny. Spread over cake, allowing it to drizzle down sides of cake.
  5. Decorate with chopped apricots, walnuts and pumpkin seeds and sprinkle with coconut.
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