Carrot Cake

by | Oct 9, 2020 | Desert & Bread, From the Kitchen, Vegetarian


Makes 1 cake


For the Cake:

  • 2cups flour
  • 2teaspoons baking powder
  • 2teaspoons bicarb
  • 2teaspoons ground cinnamon
  • ¾teaspoon salt
  • 3cups grated carrots
  • 1cup chopped pecans
  • 2cups sugar
  • 1cup sunflower oil
  • 4large eggs

For the Frosting

  • 240g soft cream cheese
  • 200g soft butter
  • 4 cups icing sugar
  • 1 tablespoon lemon juice
  •  Toasted finely chopped nuts


  • Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots and chopped nuts.
  • Working in a mixer fitted with the paddle attachment, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother, Reduce the speed to low, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
  • Divide into 2 springform round baking pans (23cm). Bake the cakes for 40 to 50 minutes. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool

For the frosting:

  • Beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
Carrot Cake
Carrot Cake
Carrot Cake
Carrot Cake

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