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Carrot Cake

ServesServes 36
Cooking timeCooking Time:
Prep Time:


  • 500 ml SASKO Cake Flour
  • 5 ml MOIR'S Baking Powder
  • 5 ml MOIR'S Bicarbonate of Soda
  • 500 ml sugar
  • 750 ml finely grated carrot
  • 5 ml ground cinnamon
  • 250 ml oil
  • 4 extra-large eggs


  • 5 ml MOIR'S orange essence
  • 250 ml icing sugar
  • 125 g butter
  • grated rind of 1 orange


  1. Preheat oven to 180º C.
  2. Line cupcake pans with paper cases.
  3. Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
  4. Pour batter into cupcake cases until they are half way to 2/3 full.
  5. Bake for 20 - 25 minutes or until toothpick inserted in centre comes out clean.
  6. Leave to cool and decorate with orange butter icing and orange rind.
  7. Mix all the ingredients for the icing together and beat until light and fluffy. Add a little water if the icing is too stiff.
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