• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 12 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Orange Carrot Cake:
  • 4 Whole Eggs
  • 200g Caster Sugar
  • 200g All Purpose Flour
  • 4tsp Baking Powder
  • 120g Anchor Unsalted Butter
  • 150g Corn Oil
  • 200g Carrot (shredded)
  • 65g Walnut (lightly toasted, chopped)
  • Orange Zest
  • Cream Cheese Frosting:
  • 375g Anchor Cream Cheese
  • 75g Anchor Unsalted Butter
  • 120g Icing Sugar
  • Orange Zest


    Orange Carrot Cake:
  1. Preheat oven at 170 °C.
  2. In a mixing bowl with whisk attachment, whip eggs and sugar until light and fluffy. Then Transfer to a medium bowl.
  3. Sift flour and baking powder together then fold into the egg mixture using a spatula.
  4. Melt Anchor Butter and mix into the mixture, followed by corn oil.
  5. Lastly, add in shredded carrot, chopped walnut and orange zest into the mixture. Mix well.
  6. Spread the batter into the 9X9 inch baking pan.
  7. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and allow to cool.
  9. Cream Cheese Frosting:
  10. Thaw Anchor Cream Cheese at room temperature for at least 30 minutes to soften.
  11. In a mixing bowl with paddle attachment, beat Anchor Cream Cheese with icing sugar until smooth.(no lumps)
  12. Add in softened Anchor Butter and orange zest, continue beat until creamy. (approximately 5 minutes)
  13. Spread the frosting onto the top of the carrot cake. Deco as you desire. Serve chill.

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