You know the song!….. Spider man, Spider man, your friendly neighbourhood spider man carrot cake….. This cake is packed full of ingredients, so You know it’s going to be packed full of flavour! Woo!  I went and added another aspect to it for my son’s 6th birthday… a Spider man fondant icing for the top. He loves Spider man, teenage mutant ninja turtles, Transformers, basically everything 6-year-old buys love, and fondly enough it’s the same stuff I loved when I was his age, just ask my mum!


The finished product! Some of the fondant broke off during transport to the park 😦


Side by side with my daughter’s cake. For that recipe head over to my Anpan man banana oatmeal cake post.


After cutting. I made muffins with green cream cheese icing with the left over cake batter!



For the cake:

  • 170 g Whole meal flour
  • 170 g plain white flour
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp mix spice
  • 1 tsp salt
  • 2 oranges (medium size)
  • 350 g brown sugar
  • 250 ml vegetable oil
  • 4 eggs (regular size)
  • 170 g sultanas (raisins)
  • 350 g grated carrot
  • 100 g chopped walnuts

For the cream cheese  icing:

  • 200 g cream cheese (room temp)
  • 50 g butter (room temp)
  • 150 g icing sugar
  • half a lemon (juice)
  • red food colour (optional)


For the fondant icing (optional):

  • 1 egg white
  • 450 g icing sugar
  • 50 g liquid glucose
  • black food colour
  • red food colour
  • blue food color



1.Start off by pre-heating your oven to 180 degrees Celsius, greasing and lining a cake tin on the bottom with baking paper. Then take your Whole meal flour, plain white flour and  baking powder and sift them into a bowl. add your mix spice, cinnamon and salt after that. Mix the dry ingredients together.

2.Take your oranges and juice them into a  bowl and add your brown sugar, vegetable oil and eggs and mix together until you get a nice smooth paste. It’s important to do this into a separate bowl and add to it to your dry mix after, so you don’t get any clumps of flour or sugar in the cake.

3.Add the wet to the dry mix and mix vigorously! Fold in your sultanas, walnuts and grated carrots. When the mix is fully combined, pour the mix into your cake tin, until it is just over half full. If you have left overs, then you can make a second cake, or do what I did and make muffins!

4.Place into your oven and bake for 30-40 minutes or until brown on top and you can stick a skewer into it and it comes out dry.

5.Once your cake is done, take it out of the oven and let it cool down on a wire rack. While this is happening  you can  add all your cream cheese icing ingredients into a bowl and mix together. If you don’t wish to colour your icing like I did, you don’t need to add the food colouring.

6.After your cake has cooled, you cake spread the icing over the top in any fashion you want. Cut your self a slice and enjoy! Or you can then add your fondant icing over the top of your cream cheese icing, like I did.

7.If you have chosen to go with the fondant icing you can head over to my post on fondant icing- The how too’s and don’t do’s for the recipe and some helpful advice.


Happy eating!



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