Classic Carrot Cake

with Spiced Cream

Having a classic carrot cake in your repertoire can quickly become a hero (or last minute fall back) of your hosting. This rich fragrant cake is layered perfectly with a caramelised fig jam and spiced cream.



Classic Carrot Cake with Spiced Cream

Serves 8

Prep Time: 30 minutes

Cook Time: 1 hour

1 1/2 cups of Self Raising Flour

1/2 a Teaspoon Bicarb Soda

1/2 a Teaspoon Baking Powder

2 Teaspoons Cinnamon

1/2 a Teaspoon Salt

1/4 Cup of Olive Oil

2/4 Cup of Coconut Oil

1 Cup of Sugar

2 Eggs

1 1/2 Cups of Grated Carrot

Caramelised Fig Jam

300ml Tub of Thickened Cream

1 Tablespoon of Icing Sugar

1/2 a Teaspoon of Grated Nutmeg

1/2 a Teaspoon of Cinnamon

1/2 a Teaspoon of Ground Cloves

  1. Preheat your oven to 170*C. Grease a 20cm cake tin and line with baking (or greaseproof) paper.
  2. In a large bowl sift the flour, baking powder, bicarb, cinnamon and salt together.
  3. In a separate large bowl, beat the oils and sugar together until sugar has started to dissolve. Then beat in one egg at a time to mixture.
  4. Add the dry ingredients to the wet ingredients, mix well and then add the grated carrot. Mix until all combined.
  5. Pour into the lined cake tin and put in the oven for 1 hour. Test it has cooked through with a skewer, inserting into the centre of the cake, checking the skewer removes clean.
  6. Cool in tin for 10 minutes before transfering to a cooling rack and then to the fridge once cool.
  7. While the cake is cooling, whip the cream until stiff peaks form.
  8. Sift in the Icing Sugar and the spices and gently fold through the cream to combine.
  9. Once the cake has cooled completely, slice horizontally in half.
  10. On your serving plate or cake stand, layer the middle of the cake with the Fig Jam and half of the Spiced Cream.
  11. Top the cake with the remaining cream and return to the fridge to keep cool until serving.
  12. Before serving decorate with flowers or a dusting of cinnamon.



  • If you’d prefer a classic cream cheese frosting omit the Cream steps above and include the following.
    • When cake is cooling, using an electric beater, cream together 225gm Icing Sugar, 50gm Softened Butter, 110gm Cream Cheese and 1 Teaspoon Vanilla Essence.
    • Use as filling and to top the cake only when cake is completely chilled. Return to the fridge to chill further before serving.


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