Warm Carrot Cake


 Last night the mild Sydney weather transformed into a cold, cruel beast. It was so, so, bone chillingly cold. You know that kind of cold where it doesn’t matter that you have a thick coat on, or how many layers you wear, the wind feels like a slop of icy water enveloping your entire body. 


 Whenever the weather is like that there’s nothing better than climbing into bed under a thick doona and curling into a ball to keep warm. Soon enough you’ve forgotten you were cold at all. 


This carrot cake is for cold weather and rainy mornings. It is rich, dense, and covered in lime and cream cheese icing. You can add walnuts, raisins, chocolate chips, whatever makes you feel happy. The gently heated spices and sweet, scented orange will warm you through. 

Warm Carrot Cake: (barely adapted from Jamie’s Recipes)


285g (1 +1/3 cups) of soft brown sugar

285g (2.5 sticks, 1 + 1/4 cups) soft salted butter

5 eggs, separated into yolks and whites

1 tsp cinnamon

1/2 tsp each nutmeg, ginger and ground cloves

zest and juice of 1 orange

285g (2 + 1/2) medium carrots, peeled and grated

170g (1 cup + 1 tbsp) self-raising flour, + 1 tsp baking powder

115g (1 cup) almond meal

Preheat the oven to 180°C (350F). Grease and line a 22cm (9 inch) square cake tin. Beat butter and sugar together until fluffy, and slowly incorporate the egg yolks one by one. After this stir in your orange zest and juice, your spices, sifted flours and carrots. Beat egg whites until firm, then slowly fold into your carrot batter. Pour into your tin and bake for 50 minutes, until golden brown and firm to touch. 



Beat together 340g (12 ounces, 1 + 1/2 cups) cream cheese, the zest of two limes and the juice of one lime, and 85g (3/4 cups) icing sugar until combined. Spread over your cooled cake and eat it.  

3 thoughts on “Warm Carrot Cake

  1. This was my first time making carrot cake and it came out great! I didn’t have a 9 x 9 pan so I used my 9 x 13 pan and cut the baking time to 30 minutes. I also added fresh grated ginger to the batter for extra spice. Thanks for the recipe!

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