Carrot Cake

Carrot Cake

If you haven't got a favourite carrot cake recipe, then this must surely be the one. Made even better with added pineapple, it's deliciously moist and easy to make, finished with traditional cream cheese icing.
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  1. Step 1

    Preheat oven to 180°C and line a 22cm round cake tin with baking paper.
  2. Step 2

    Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.
  3. Step 3

    Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).
  4. Step 4

    Pour into the prepared cake tin and bake for 60 minutes or until a cake tester inserted in the middle of the cake comes our clean. Rest the cake for 10 minutes before removing from the tin to cool.
  5. Step 5

    Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar and enough lemon juice to make a smooth icing. Spread over the cooled cake and decorate with nuts.