Nutrition info - Recipes

Carrot Cake

What's up doc? How about a delectable dessert you can't resist. You'll never taste a carrot cake quite like this. It's moist, creamy and completely to die for. Even those people who aren't a big fan of the orange vegetables will have to agree that this is simply divine.

Carrot Cake


For 8 people

  • 3/4 cup(s) self raising flour
  • 1/2 cup(s) plain flour
  • 1/2 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) nutmeg
  • 1/2 cup(s) brown sugar
  • 1 1/2 cup(s) carrots, grated
  • 1/2 cup(s) olive oil
  • 2 eggs, lightly beaten
  • 1/2 cup(s) sour cream
  • 2 ounce(s) cream cheese, softened
  • 1 ounce(s) butter, softened
  • 1 teaspoon(s) lemons, rind of, grated
  • 24 tablespoon(s) icing sugar


  1. Grease a 9-inch ring tin, line the base with paper; grease paper.
  2. Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.
  3. Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
  4. Turn on to rack to cool.
  5. When cold spread with icing and decorate with walnut halves.
  6. Icing: Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar and beat until combined.

Ready in 1½ hour

Nutrition facts

  • Kcal: 343.21 kcal
  • Fibers (g): 1.23g
  • Sodium (mg): 308.89mg
  • Carbs: 30.91g
  • Fat: 22.93g
  • Saturated fat (g): 7.12g
  • Proteins: 4.46g