Carrot Cake with Sultanas & Orange

Prep Time: 25 minutes 
Cooking Time: 40 – 50 minutes
Cooling Time: 1 hour 10 minutes
Serves: 8-10
Difficulty: Easy

A moist, aromatic carrot cake with bursts of sweet sultanas and fresh citrus notes from orange zest and juice. Perfect for cafés or home baking.

Ingredients

  • 250g plain flour

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 200g light brown sugar

  • 150ml vegetable oil

  • 3 large eggs

  • 300g grated carrots

  • 100g sultanas

  • Zest of 1 orange

  • Juice of ½ orange

  • 1 tsp vanilla extract

  • Pinch of salt

How to make

  1. Preheat oven to 170°C (fan) / 180°C conventional. Line a 20cm cake tin.

  2. In a bowl, sift together flour, baking powder, bicarbonate of soda, spices, and salt.

  3. In another bowl, whisk together sugar, oil, and eggs until smooth.

  4. Add orange zest, juice, and vanilla extract to the wet mixture.

  5. Fold the dry ingredients into the wet mixture until just combined.

  6. Stir in grated carrots and sultanas evenly.

  7. Pour into the prepared tin and smooth the top.

  8. Bake for 40–50 minutes or until a skewer comes out clean.

  9. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Top with cream cheese frosting and a little extra orange zest for a refined finish.