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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.