Recipe For Carrot Cake

There are a few reasons I have never made carrot cake before, but now that I have, I am going to make it again, and again. I told my niece I had made carrot cake – she is 3 years old and her reply “I don’t like it but I have never tried it”. Maybe I can get her to try some next time I see her. This recipe is Jo’s and is her favourite.

Carrot Cake
Carrot Cake

Carrot Cake
  • 375g flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 375g sugar I used fructose
  • 4 eggs, lightly beaten
  • 375mls sunflower oil I used Canola oil
  • 5mls vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts or mixed nuts I used pecan nuts
  • 1 cup chopped pineapple as there was no pineapple I added extra carrots, this makes it less sweet
for the icing:
  • 250g firm cream cheese (use full fat!)
  • 125g unsalted butter
  • 500g icing sugar I used sugalite
  • 5mls vanilla extract
  1. preheat the oven to 180? Celsius
  2. butter and flour either 1 x 25cm tube pan, or 3 x 23cm sandwich tin, or 1 large deep sandwich tin
  3. in a large bowl sieve together the flour, baking powder, bicarbonate of soda, cinnamon and salt
  4. add the sugar
  5. make a well in the centre and add the eggs, oil and vanilla essence
  6. combine well
  7. stir in the carrots, nuts and pineapple
  8. mix well
  9. for the tube tins, bake for 1 hour 15 minutes
  10. for the small sandwich tins, bake for 45 minutes
  11. for the large sandwich tin, bake for 1 hour 30 minutes
  12. allow the cake to cool completely before turning out and icing
to make the icing:
  1. cream the cheese and the butter together
  2. slowly beat in the icing sugar
  3. add the vanilla essence and combine well
  4. ice the cake and decorate with nuts
My Notes
this makes one large cake, and I halved the recipe


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