Carrot Cake


  • 125 g ( oz/1 cup) self-raising flour
  • 125 g ( oz/1 cup) plain (all-purpose) flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 250 ml (9 fl oz/1 cup) oil
  • 185 g ( oz/1 cup) soft brown sugar
  • 4 eggs
  • 175 g (6 oz/½ cup) golden syrup or dark corn syrup
  • 390 g (13¾ oz/ cups) grated carrot
  • 60 g ( oz/½ cup) chopped pecans
  • 1 quantity cream cheese icing
  • ground nutmeg, extra to sprinkle


  1. Preheat the oven to 160°C (315°F/Gas 2–3). Grease a 23 cm (9 inch) round cake tin and line the base and side with baking paper.
  2. Sift the flours, cinnamon, ginger, nutmeg and bicarbonate of soda into a large bowl and make a well in the centre.
  3. Whisk together the oil, sugar, eggs and golden syrup until combined. Add this mixture to the well in the flour and gradually stir with a metal spoon until smooth. Stir in the carrot and nuts, then spoon into the tin and smooth the surface. Bake for 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 15–20 minutes, then turn out onto a wire rack to cool completely.
  4. Spread the icing over the cake using a flat-bladed knife and sprinkle with nutmeg.