Carrot Cake

We’ll get excited for the cooler weather if we can come home to this vibrant, organic beetroot soup!
Carrot Cake


  • Olive oil, to grease
  • 1/2 cup (80g) brown sugar
  • 3/4 cup (185ml) olive oil
  • 1/2 cup (125ml) golden syrup
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 teaspoon Bicarbonate Soda
  • 1/2 teaspoon Cinnamon Ground
  • 2 (about 300g) Goodness Me Fresh Organic Certified carrots, peeled and grated
  • Icing:
  • 1/2 cup (80g) CSR Pure Icing Sugar
  • 1/2 teaspoon vanilla essence
  • 250g spreadable cream cheese


Step 1

Preheat oven to 170C or 150C fan-forced. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.

Step 2

Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

Step 3

Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

Step 4

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

Step 5

Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

Step 6

To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

Step 7

Spread the icing over the cake.

Recipe Inspo:

Did you know?

The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.