Citrus, Sulatana and Carrot Cake

    1 hour 45 minutes

    This is a great cake that is predominately a carrot cake but also has great citrus flavours coming from orange and lemon; it also contains sultanas.

    12 people made this

    Serves: 18 

    • 250g butter, softened
    • 1 cup (220g) white sugar
    • 1 cup (185g) brown sugar
    • 4 eggs
    • 2 tablespoons orange zest
    • 1 tablespoon lemon zest
    • 2 tablespoons orange juice
    • 3 tablespoons fresh lemon juice
    • 4 cups grated carrots
    • 1 1/2 cups (185g) plain flour
    • 1 1/2 cups (200g) wholemeal flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 cup coarsely chopped walnuts
    • 1 cup sultanas

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. In a large bowl cream the butter with the sugars. Beat in the eggs then the citrus zest and juices. Stir in the carrots.
    2. Stir together the flours, baking powder, cinnamon and salt. Beat the flour mixture into the carrot mixture.
    3. Stir in the walnuts and sultanas. Turn the batter into a greased and floured ring tin.
    4. Bake at 180 degrees C for about 90 minutes or until it tests done with a toothpick. Transfer to a cake rack to cool.

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    Reviews in English (9)


    As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour.  -  14 Jun 2009  (Review from Allrecipes USA and Canada)


    Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.  -  28 Apr 2007  (Review from Allrecipes USA and Canada)


    This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer.  -  03 Jul 2000  (Review from Allrecipes USA and Canada)