Classic Carrot Cake

September 28, 2016

Always a popular choice. Cover with a tangy lemon icing made by blending 1 tablespoon of NUTTELEX with 1/2 cup icing sugar and the juice of 1/2 lemon.

Or for the classic cream-cheese style topping (as pictured) you'll need

  • 500g spreadable cream cheese
  • 50g Nuttelex
  • 1 tsp vanilla
  • 200g  icing sugar


1/2 cup NUTTELEX

1 cup raw sugar

grated rind of 1 lemon

1/2 tsp cinnamon

1/4 tsp mixed spice

2 eggs, beaten

1 cup grated carrot

1 1/2 cups cups self-raising wholemeal flour (or add 1 1/2 teaspoons baking powder to plain wholemeal flour)

1/4 cup warm water

2 tbsp chopped walnuts


1Beat NUTTELEX, sugar, lemon rind and spices in large bowl.

2Mix in eggs and carrot, then add flour.

3Blend in warm water and nuts.

4Place mixture in 20cm cake tin greased with NUTTELEX and base lined with grease proof paper.

5Bake at 180°C for 25-30 minutes or until cake springs back when pressed lightly in the centre.

6Cool for 5 minutes before turning out onto cake cooler.