Carrot cake with cream cheese glaze

    3 hours 40 min

    A sumptuous and moist carrot cake, studded with sultanas and spiced with cinnamon and nutmeg. Instead of the usual cream cheese frosting, however, this calls for a light cream cheese glaze. You can use two 20 or 23cm round cake tins instead of the tube cake tin; simply adjust baking time as necessary.

    165 people made this

    Serves: 12 

    • 350g grated carrots
    • 4 eggs
    • 275ml vegetable oil
    • 400g caster sugar
    • 250g sifted plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 150g sultanas
    • Cream cheese glaze
    • 150g icing sugar
    • 75g cream cheese
    • 1 tablespoon golden syrup
    • 1/2 teaspoon vanilla extract

    Prep:40min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr40min 

    1. Beat together the eggs, oil and caster sugar. Blend mixture for thirty seconds.
    2. Sift together flour, baking powder, bicarb, salt and spices. Add the carrots and sultanas. Pour egg mixture into dry ingredients, and mix well.
    3. Pour cake mixture into well greased 25cm tube or bundt cake tin. Bake at 180 C / Gas 4 oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
    4. To make Cream Cheese Glaze: Blend together icing sugar, cream cheese, syrup and vanilla. Spread over cooled cake.

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    Reviews & ratings
    Average global rating:

    Reviews in English (133)


    Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at 350 degrees and the cake was overdone. Next time I plan on checking the cake at 45-50 minutes to test for doneness.  -  14 Nov 2007  (Review from Allrecipes US | Canada)


    I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with some of the suggestions to reduce the amount of vegetable oil. I used 3/4 c. and the cake turned out moist with no oily taste. I also used 1 cup w. sugar and 1 cup brown sugar rather than all white. I opted for walnuts instead of raisins. It came out perfect in a 8X12 inch pan for 40 minutes in 350 degrees. I didn't try the glaze icing and went with the suggestions for the Cream Cheese Frosting II recipe. I love cream cheese desserts and even though I used 95% fat free cream cheese it still tasted flavorful and rich. Awesome combination. Rave reviews came from all who tasted it.  -  28 Jun 2006  (Review from Allrecipes US | Canada)


    I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was so wonderful and the cake was extremely moist. I think the cake gets better with sitting and allowing the raisins and spices to ferment into the cake... for several hours prior to serving. I recommend adding a bit more nutmeg then called for and I also added 1 teaspoon of genuine mexican vanilla to the batter as well. Mmmmmmm Enjoy this recipe. This cake will make many new friends for you.  -  15 Nov 2005  (Review from Allrecipes US | Canada)