Carrot Cake with Golden Cream Cheese Frosting

Recipe by Angel Food


Prep time


Cooking time




  • Cake
  • 420 g carrots, cooked until tender, and allowed to cool (note: 240 g of this is for the cake, 180 g is for the frosting)

  • 2 cups flour

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp dry ginger

  • 1/2 cup vegetable oil

  • (e.g. sunflower or rice bran)

  • 1/2 cup walnuts, chopped

  • 1 cup sugar

  • 1 tsp grated orange rind

  • 3 tsp baking soda

  • 3/4 cup crushed pineapple

  • 2 tbsp liquid of your choice, e.g. juice from pineapple

  • Frosting
  • 180 g cooked carrot,as above

  • 240 g Angel Food Cream Cheese Alternative

  • ⅓ cup icing sugar


  • Preheat oven to 180°C. Line a 23 cm cake tin.
  • In a large bowl, mix together flour, cinnamon, nutmeg, dried ginger, sugar and baking soda.
  • In a food processor, blend 240 g cooked carrot, vegetable oil and 2 tbsp liquid.
  • Stir the blended carrot into the dry ingredients gently, then add in the walnuts, orange rind and pineapple.
  • Spoon the mixture into the prepared cake tin and bake for approx 45 minutes. Test for done-ness by
    putting a metal skewer or sharp knife into the centre of the cake.
  • When baked, take out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack.
  • While the cake is baking, make the frosting: simply blend together in a food processor 180 g cooked
    carrot, cream cheese and icing sugar. The mix will blend more easily if the carrot is still warm from
  • Once frosting is blended, move it to the fridge – it will be easier to spread once it has cooled and thickened.
  • When the cake has cooled, spread the frosting over the top generously. Decorate as you wish – we used
    rose petals from the garden and chopped pistachios, but chopped walnuts and crystallised ginger is good

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