Carrot Cake

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Servings: 1 Cake


325g (2 cups) cake flour
1 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp NOMU Cook’s Collection Ground Cinnamon
1 pinch salt
1 cup canola oil
250g caster sugar (golden caster sugar ideal if you have)
4 large free-range eggs
1 tsp NOMU Vanilla Extract or NOMU Vanilla Essence
350g carrots, peeled and grated
150g pecan nuts, lightly toasted and roughly chopped
Finely grated zest of 1 orange

Cream Cheese Frosting

60g softened, unsalted butter
250g full fat cream cheese
185g icing sugar
1 tbsp freshly squeezed orange and/or lemon juice, or more to taste
50g pecan nuts, lightly toasted and roughly chopped to decorate (optional)


Preheat the oven to 170°C.

Lightly grease a 23cm spring form tin or cake tin and line it with baking paper.

Sift together the flour, baking powder, bicarb and Ground Cinnamon and salt and set aside.

Using an electric mixer, beat together the oil and the sugar. Add the eggs one at a time, beating well between each one. Add the vanilla extract or essence, followed by the sifted dry ingredients and mix briefly to combine. Fold in the grated carrot, orange zest and 150g of the pecan nuts. Pour the mixture into the prepared cake tin and bake for 60 minutes or until an inserted skewer comes out clean. Remove and allow to cool in the tin for 10 minutes before completely removing it and placing it on a cooling rack. Allow to cool completely before icing.

To make the frosting, use an electric mixer to beat the softened butter until very pale and creamy. Add the cream cheese and beat on high speed until smooth. Add the icing sugar and beat for a few more minutes until the frosting is light and fluffy. Add the tbsp of orange juice or more to taste depending on how tart you would like your frosting.

Generously frost the cake with the cream cheese frosting and sprinkle with the remaining pecan nuts.

Top Tip: Or you can make life super easy for yourself and simply turn a NOMU Breakfast Muffin Kit into a perfect carrot cake! Recipe on side of box.

Tags: cake

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