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
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Carrot Cake


  • 375 g flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 375 g sugar I used fructose
  • 4 eggs lightly beaten
  • 375 mls sunflower oil I used Canola oil
  • 5 mls 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:

  • 250 g firm cream cheese use full fat!
  • 125 g unsalted butter
  • 500 g icing sugar I used sugalite
  • 5 mls vanilla extract


  • preheat the oven to 180? Celsius
  • butter and flour either 1 x 25cm tube pan, or 3 x 23cm sandwich tin, or 1 large deep sandwich tin
  • in a large bowl sieve together the flour, baking powder, bicarbonate of soda, cinnamon and salt
  • add the sugar
  • make a well in the centre and add the eggs, oil and vanilla essence
  • combine well
  • stir in the carrots, nuts and pineapple
  • mix well
  • for the tube tins, bake for 1 hour 15 minutes
  • for the small sandwich tins, bake for 45 minutes
  • for the large sandwich tin, bake for 1 hour 30 minutes
  • allow the cake to cool completely before turning out and icing

to make the icing:

  • cream the cheese and the butter together
  • slowly beat in the icing sugar
  • add the vanilla essence and combine well
  • ice the cake and decorate with nuts


this makes one large cake, and I halved the recipe


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