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Carrot Cake – with Philadelphia topping


  • 225 ml Sunflower oil
  • 150g Golden caster sugar
  • 3 Large eggs
  • 1 tbsl Cinnamon
  • 1 1/2 tsp Nutmeg
  • 1 1/2 tsp Bicarbonet of soda
  • 275g Plain flour
  • 275g Grated carrots
  • 75 g Dessicated coconut
  • 85 g Chopped walnuts
  • 150g Sultanas
  • 1 1/2 tsp Vanilla extract


  1. Preheat oven to 150C.
  2. Grease and line your cake or loaf tin
  3. Beat oil, sugar and eggs together with an electic whisk until smoooth and light.
  4. Sift in cinnamon, nutmeg bicarbonet and flour and fold to a smooth mix.
  5. Stir in remaining cake ingrediants.
  6. Pour into cake tin and bake for approximately an hour or until a skewer comes out clean.
  7. Allow cake to cool in tin before topping.


Take a small tub of Philadelphia cheese and add enough sifted icing sugar to make a spreadable topping.
Add Marmalade to taste. Apply!

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