Farm Carrot Cake

Few can resist the soft, dense texture of a well made carrot cake, and pastry chef Dedy Sutan’s version has been a constant hit at the Beach Club. Guests have been known to take the recipe home as a souvenir, so for your pleasure, we are sharing a simplified version here.

Selamat Makan! (Enjoy!)


12 portions.


Allergy Information:

Contains dairy products (cream), nuts & gluten.



240 g cake flour
Few pinches of baking soda
160 g white sugar
178 g brown sugar
Few pinches cinnamon powder
Pinch of nutmeg powder
4 eggs
300 g sunflower oil
125 g walnuts, roasted
300 g carrots, freshly grated


For the lemon & cream cheese frosting:

150 g cream cheese
25 g icing sugar
25 ml lemon juice
62.5 g softened, unsalted butter



Beat the brown and white sugar with the eggs until the mixture is double in size. Add the flour, baking soda, carrots and walnuts. Rest in the chiller for 3 hours.


Preheat the oven to 180 degrees C and grease the base of a 7 cm-diametre baking tin.


Once the mixture is chilled, place it in the pre-greased tin and bake in the oven for 30 minutes. Leave to cool.


To make the frosting, beat the cream cheese and icing sugar until smooth. Add the lemon juice and mix well. Finally, add the butter, and cream everything together.


Turn out the cooled cake onto a surface and spread the cream cheese frosting thickly and evenly over the top. Cut into portions and serve.