Carrot Cake with Orange Cream Cheese Frosting – Roberta Muir

Roberta Muirs Carrot Cake with Orange Cream Cheese FrostingRoberta Muir’s Carrot Cake
with Orange Cream Cheese Frosting

Roberta says: “I don’t know where the original recipe for this cake came from perhaps a flatmate, or an ex-boyfriend’s mother. I only know I’ve been cooking it for over 25 years, making minor modifications along the way. My latest variation is adding orange zest to the cream cheese frosting … and I wish I’d thought of that sooner! At the end of the day, carrot cake is just an excuse to eat cream cheese frosting, isn’t it? This cake is moist due to all the carrot in it, so it keeps well, refrigerated for up to a week….if you can resist it for that long.

For something more than a nice cup of tea alongside, try a cream sherry.”

Carrot Cake with Orange Cream Cheese Frosting

185g salted butter, melted, plus extra for buttering cake tin
1 cup self raising flour, sifted, plus extra for flouring cake tin
1 teaspoon bicarb soda
1 teaspoon cinnamon
½ teaspoon ground ginger
1 cup demerara sugar
1 cup chopped walnuts
2 cups grated carrots (about 2 large carrots)
2 eggs, lightly beaten

Orange Cream Cheese Frosting
60g butter
125g Philadelphia original cream cheese
¾ cup icing sugar
1 orange, zest finely grated

Serves 12

Preheat oven to 180ºC. Butter and flour a 23cm non-stick cake tin. Sift flour, bicarb soda, cinnamon and ginger into a bowl, add sugar, walnuts and carrot and stir to combine well. Add egg and butter and stir to combine well. Pour into cake tin and bake for 30-40 minutes, until a wooden skewer inserted in the centre comes out clean.

Meanwhile, make Orange Cream Cheese Frosting. Beat all ingredients together until soft and smooth. Refrigerate until needed.

Remove cake from oven and set aside in cake tin for 10 minutes, then turn out onto a wire rack to cool.

Spread frosting over the top of the cooled cake and serve in wedges.

Michael’s wine recommendation – CLICK HERE

Monis Medium Cream

ROBERTA MUIR 1Roberta Muir

I was fortunate to meet Roberta Muir when she visited Cape Town some years ago. Roberta Muir has managed Sydney Seafood School, Australia’s largest recreational cooking school, since 1997. She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified cheese judge. She is the author of the Sydney Seafood School Cookbook (Penguin/Lantern, 2012) and 500 Cheeses (Quintet, 2010) and co-author of A Lombardian Cookbook with chef Alessandro Pavoni (Penguin/Lantern, 2015) and A Sardinian Cookbook with chef Giovanni Pilu (Penguin/Lantern, 2012). She also assisted chef Janni Kyritsis with his cookbook Wild Weed Pie (Penguin/Lantern, 2006). Her passion for food, wine and foreign cultures has led her on adventures in Europe, Africa, Turkey, North America and South East and Central Asia. In her spare time, she reviews restaurants, writes freelance food, wine and travel articles, is a keen cook and an enthusiastic diner. She lives in Sydney with her husband, musician, photographer and fellow foodie, Franz Scheurer of

Do visit Roberta’s website and subscribe to Roberta’s newsletter – CLICK HERE

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