Homemade carrot cake with cream cheese frosting 600x600

Ann Creber's - Easy Spicy Carrot Cake


by Ann Creber

I know a glass of YV wine is always appreciated, but sometimes a cup of tea or coffee and a slice of home-made cake is just as satisfying! Especially when this cake is quickly and easily made and used as a major ingredient carrots, which are very reasonably priced at present.


  • 2 cups SR flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 -1 teaspoon nutmeg
  • 1/2 cup castor sugar
  • 1 medium carrot, grated
  • 1/3 cup vegetable oil or extra light olive oil
  • 1 cup milk


  1. Preheat oven to 180C and line a 20cm cake tin with non-stick baking paper.
  2. Sift all dry ingredients into a large mixing bowl. Make a well in the centre and stir in all wet ingredients. Mix lightly but thoroughly to form a sof batter.
  3. Pour into the prepared cake tin and bake for 45-50 minutes or until a metal skewer comes out clean when inserted. Cool for about 10 minutes before carefully turning onto a wire rack.
  4. It may be iced with a butter-cream icing but I find a sprinkle of castor or icing sugar and some spices is sufficient.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM