Carrot Cake

Moist and infused with the aroma of mixed spices and orange, and loaded with fibres!

The next item in our picnic basket is a moist and slightly dense carrot cake, infused with the aroma of cinnamon and nutmeg, with a crunch of chopped walnuts, and topped with a delightful citrusy orange cream cheese frosting. We use soft brown sugar for this recipe for a denser flavour, but if you don’t have it stocked in your kitchen, you can always replace it with caster sugar.

It is a great way to get your children to eat vegetables as the cake is made with a hearty quantity of grated carrots, which is loaded with a good amount of fibres.

What’s more, this carrot cake is made with our quality QL Omega eggs, produced under stringent conditions, and only contain 50% of the cholesterol compared to normal eggs in the market, so that you can enjoy your banana cake with peace of mind.

Preparation time: 30 minutes
Cooking time: 35 - 40 minutes
Makes: 12 slices


For the cake:
To be sifted together (A):
180 gself-raising flour
½ tspbicarbonate of soda (baking soda)
½ tspground cinnamon
½ tspground nutmeg
Other cake ingredients:
150 mllight tasting vegetable oil (such as canola, sunflower, corn or soybean)
150 gsoft brown sugar
2QL Omega eggs
Pinch of salt
300 ggrated carrots (weight after grating)
80 gwalnuts (roughly chopped)
For the orange cream cheese frosting:
100 gcream cheese
150 gicing sugar
¼ cupfreshly squeezed orange juice
2 tsporange zest


  1. Preheat oven to 170 C. Line a 7-inch square cake tin with parchment paper or greaseproof paper.
  2. Sift together all ingredients in (A).
  3. Mix vegetable oil, soft brown sugar, QL Omega eggs and pinch of salt with an electric mixer for approximately 4 to 5 minutes until well combined.
  4. Fold in flour mixture (A) gently with a rubber or spatula or large metal spoon until well combined.
  5. Fold in carrots, mix well, followed by chopped nuts until well combined.
  6. Pour the batter into the cake tin and bake at 180 C for about 35 - 40 minutes, until a skewer inserted in the centre comes out clean.
  7. Remove from oven and leave to cool for 10 minutes on a cooling rack.
  8. Lift the cake out of the tin, peel off the parchment/greaseproof paper. (You can also overturn the cake tin then peel off the parchment/greaseproof paper.)
  9. To make the orange cream cheese frosting, beat cream cheese, icing sugar and orange juice until well combined. Add in orange zest and mix well.
  10. Spread the frosting on the cake, cut and serve. The cake is best eaten at room temperature.


QL Kitchen Tips:

  • The baking time differs between 35-40 minutes depending on your oven.
  • If you like your carrot cake sweeter, increase sugar to 180 or 200g.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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