1 cup brown sugar 1/2 cup castor sugar 3 Large eggs at room temperature 2 cups of sifted Cake flour 2 cups finely grated Carrots 1 teaspoon of Baking soda 2 tsp baking powder 1 cup of chopped toasted Walnuts 1/2 a cup of chopped Pineapple ( I used the canned pineapples) keep the rest to decorate the cake 3/4 cup Oil 1 tablespoon of Vanilla essence 3 teaspoons of fine cinnamon Keep a few walnuts one side for decorations


Beat your eggs and sugars with electric mixer for 2-3 minutes, add the oil and vanilla essence and beat for another minute - now sift all dry ingredients together and add to mixture now mix this in with a spatula or spoon - now add your carrots, pineapple and walnuts - fold these ingredients in with a spoon or spatula till just combined, don't over work batter, this will result in a tough dense texture.

Spoon the batter In two round standard size greased baking tins and bake for half an hour at 190 deg. Or test with a skewer and if it comes out clean your cake is done. Cool cake completely before decorating.

To decorate I use a vanilla buttercream frosting where I add 2 tablespoons of freshly squeezed lemon juice. Decorate with walnuts.

Vanilla Butter cream frosting with lemon


500 grams of room temperature butter or a good margarine 500 grams of sifted icing sugar 1 tablespoon of vanilla essence 2 tablespoons of freshly squeezed lemon juice


With electric mixer, beat butter in a bowl till light and creamy ( 3 minutes). Now add half of the sifted icing sugar and vanilla essence and lemon juice and whisk further, add remaining icing sugar and whisk for 2 minutes.

Use picture of my carrot cake to help with ideas on how to decorate.

Tip - roast your walnuts in oven for 5 minutes on high heat to bring back the oils and adds extra crunch.

This cake is so light and moist. Delicious!!!!

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