Recipes

Delicious & Easy Carrot Cake

This carrot cake recipe is super easy to make and is oh so delicious. The addition of walnuts, pineapple, and spices brings bags of flavour and deliciousness. The smooth and silky cream cheese frosting is to die for and helps this cake look beautiful and taste magnificent. Put a few flowers or eucalyptus leaves on top and you will have a stunner to put on any tea time table.

Every mom/grandma/baker has a carrot cake recipe that they fully rely on and won’t change. Each carrot cake might be slightly different and delicious in it’s own way. Some people add banana for sweetness, while others add apple or pineapple. Some people like to add nuts to their carrot cake, while others don’t. Carrot cakes come in all different shapes and sizes and there are many different unique recipes out in the wide world. In our household this particular recipe, is the go to carrot cake. My brother-in-law loves this cake so much that he invents situations/celebrations so that we have to bake it.

A few things that make this carrot cake extra delicious is the addition of canned pineapple pieces, some of the pineapple juice, dessicated coconut and walnuts. The addition of these ingredients really make the cake wonderfully moist and scrumptious. You really can’t go wrong with this cake, everyone will love it. It might even be a sneaky way of getting your kids to eat some carrots. Or you could convince yourself that you are eating something healthy because it has carrots in it. Whatever your reason is for baking this cake, just enjoy every moment and every bite.

How to make carrot cake:

This cake is really easy and simple to make. You just mix all the dry ingredients together in a large bowl and then you add all the rest of the prepared ingredients. It’s really as easy as that. The cake takes a while to bake. So while it is baking you can make a cup of tea and catch up on some social media, and then take your time to make the quick frosting. For the frosting you just need to mix the butter and cream cheese together and then you whisk in the icing sugar and vanilla. Once the frosting is made, put some cling film over it and place it in a cool place. The cake will take some time to cool, so you can do some more relaxing while the cake cools. Then you can decorate the cake with the frosting and some beautiful decorations.

Some tips:

  • Ensure that you measure all your ingredients correctly. And only measure the ingredients once they have been prepared (i.e. weigh the carrots after they have been grated)
  • Prepare all your ingredients beforehand (i.e. grating the carrots, chopping the walnuts). This will make the whole process much easier and quicker.
  • Whisk the dry ingredients together well to ensure there are no clumps and that everything is mixed well.
  • Do not over mix the batter. Once all the ingredients have been incorporated and there are no more patches of flour you can stop mixing.
  • Leaving the cream cheese and butter at room temperature for 30 minutes before mixing will result in a much smoother frosting.
  • Make sure the cake is cooled completely before frosting it.
  • Store the cake in an airtight container in the fridge to keep it fresh. Take out of the fridge 15 minutes before serving so that it is not ice cold upon serving.
  • This cake tastes a hundred times better the next day, so it can be made the day before.

Breeze through the baking process and treat yourself with this delicious (healthy) cake.

Delicious & Easy Carrot Cake

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 10 slices

Ingredients

For the cake:

  • 150 g cake flour
  • 150 g white sugar
  • 10 ml baking powder
  • 2 ml bicarbonate of soda
  • 3 ml salt
  • 5 ml ground cinnamon
  • 90 ml cooking oil (85 g)
  • 2 large eggs (beaten)
  • 5 ml vanilla
  • 75 g carrots (finely grated)
  • 75 g walnuts (roughly chopped)
  • 45 g dessicated coconut
  • 220 g pinneapple pieces (canned) (drained and chopped into smaller pieces)
  • 45 ml pineapple juice (from the canned pineapple)

For the frosting:

  • 150 g cream cheese (room temperature)
  • 75 g butter (room temperarure)
  • 150 g icing sugar (sifted)
  • 5 ml vanilla

Instructions

  • First prepare all your ingredients. Wash, peel and finely grate the carrots, set aside. Weigh out the walnuts and chop them into smaller pieces, set aside. Drain the canned pineapple pieces and reserve 45ml of the juice. Cut the pineapple pieces into smaller pieces and set aside. Once you have prepared all your ingredients, preheat the oven to 170C/160C fan.
  • Once you have prepared all your ingredients, preheat the oven to 170C/160C fan. Grease a 20-25cm ring cake pan, and cut out a piece of baking paper to line the bottom of the pan.
  • Add the dry ingredients (flour, sugar, baking powder, bicarb, salt, cinnamon) to a large mixing bowl. Whisk it all together and make sure it is mixed well and that there aren’t any clumps. 
  • Add the beaten eggs, oil, vanilla, carrots, coconut, pineapple, and pineapple juice to the dry ingredients and mix well with a spatula. Don’t over-mix, just fold it in until everything has been incorporated.
  • Once your ingredients have all been mixed together pour the batter into the prepared pan and make sure it is spread out evenly. Bake the cake for 45-55 minutes, or until golden brown and a cake tester comes out clean.
  • For the frosting: add the butter and cream cheese to a bowl and mix together until you have a soft smooth mixture. Add the icing sugar and vanilla and mix together until you have a smooth frosting. Set aside for later use.
  • Once baked, transfer the cake pan to a wire rack and allow to cool for 10 minutes. Then using a thin knife or icing spatula, gently loosen the cake from the pan by running the knife along the sides of the pan. Tip the cake onto a wire rack. Using a second wire rack, place it on top of the cake so that the cake is in-between the two racks. Using both hands quickly flip the two racks over so the cake is now facing upwards. Remove the top rack and allow the cake to cool completely.
  • Once the cake has cooled, remove the baking paper from the bottom of the cake and place the cake onto a serving plate. Spread the frosting over the top until you have a thick even layer over the top of the cake. Spread a small amount of frosting on the sides of the cake (you should still be able to see the sides of the cake through the frosting). Decorate with flowers, berries, or eucalyptus leaves.
  • Enjoy the cake with some tea and friends/family.

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