Supreme Flour

Spiced Carrot Cake with Orange Icing

Moist and flavourful, this cake is topped off with a marvelous cream cheese icing.





Approximate nutritional analysis per serving



500 ml     all-purpose flour
500 ml     sugar
  10 ml     baking soda
    5 ml     cinnamon
    5 ml     cloves
    5 ml     nutmeg
    4          medium eggs
250 ml     vegetable oil
250 ml     raisins
    1 l       carrots, peeled & finely grated


  • Preheat oven to 350◦F (175◦C).
  • Grease and flour a 33 x 22cm (13 x 9-inch) baking pan.
  • In a medium bowl, combine flour, sugar, baking soda, cinnamon, cloves and nutmeg.
  • In a large bowl, beat eggs with an electric mixer until light and frothy.
  • Slowly beat oil into eggs.
  • Add flour mixture to egg mixture. Beat until smooth.
  • Stir in raisins and carrots. Combine thoroughly.
  • Pour batter into prepared baking pan.
  • Bake for one hour, until a wooden pick inserted into center of cake comes out clean.
  • Cool cake in pan.

Orange Icing

225 g       cream cheese, softened
  30 ml     whipping cream
250 ml     icing sugar, sifted
  30 ml     orange peel, grated
    2 ml     cinnamon
  30 ml     orange liqueur


  • In a medium bowl, combine cream cheese and whipping cream until soft.
  • Slowly beat in icing sugar.
  • Add orange peel and cinnamon.
  • Add orange liqueur. Mix until well combined.
  • Use to frost cooled spiced carrot cake.

    24 servings

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