Molly'S Carrot Cake Recipe

Name: Molly'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 85g sultanas; 50ml orange juice; 85g wholemeal flour; 85g plain flour; 170g sugar; 2tsp baking powder; 1tsp bicarbonate soda; 1tsp cinnamon; 1tsp nutmeg; 1/2 tsp salt; 120ml oil; 175g grated carrot; 50g chopped walnut; 2 beaten eggs; Frosting; 80g Philadelphia cheese; 20g butter; 1tsp vanilla essence; 120g icing sugar

Servings: persons

85g sultanas
50ml orange juice
85g wholemeal flour
85g plain flour
170g sugar
2tsp baking powder
1tsp bicarbonate soda
1tsp cinnamon
1tsp nutmeg
1/2 tsp salt
120ml oil
175g grated carrot
50g chopped walnut
2 beaten eggs
Frosting
80g Philadelphia cheese
20g butter
1tsp vanilla essence
120g icing sugar

1
Soak sultanas in orange juice for 3-4 hours.
2
Heat oven 180C.
3
Mix flour, sugar, baking powder, bicarbonate soda, spices, and salt in a bowl.
4
Pour in oil and eggs and mix well.
5
Add carrot, walnut, sultanas and orange juice.
6
Bake in a loaf tin for 1 hour.
7
Frosting
8
Blend cheese and softened butter. Add icing sugar gradually until stiff enough to spread on the cake.

1003

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 85g sultanas, 50ml orange juice, 85g wholemeal flour, 85g plain flour, and more.

Yes, Molly'S Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Molly'S Carrot Cake

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