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Cora's Carrot Cake

Submitted by Claire Jane 24 November 2009

This recipe was sent to my mother by a friend in America about 40 years ago. I have been making it successfully for some years now and it is always a favourite for cake stalls, tea parties, as a dessert etc.



Ingredients – Cake 2 cups Plain Flour 1½ teaspoons Baking Powder 1 teaspoon Bicarbonate of Soda 1 teaspoon Cinnamon 1 teaspoon Salt 2 cups Sugar 1 cup Salad Oil 4 Eggs 2 cups Carrot, Finely grated ½ cup Walnuts, chopped


For the Cake 1. Mix first five ingredients together 2. Add sugar, oil and eggs, beat well 3. Add remaining ingredients, mix well 4. Pour into a greased 13” x 9” tin and bake at 350˚ for 40 to 50 minutes. (You can also use an 11” x 11” square tin or a 12” diameter tin) For the Frosting Cream all ingredients together until a spreading consistency, add a little milk if necessary. Spread over the top of the cake, eat and enjoy!

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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