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Carrot Cake

An all-time favourite, moist and delicious teatime treat.

Servings: 1 Cake
  • 150 grams brown sugar
  • 250 ml vegetable oil
  • 4 eggs
  • 200 grams flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 500 grams grated carrot
  • 1 tsp cinnamon
  • 125 grams crushed pineapple a small tin, whizzed in the blender
  • 60 grams chopped pecan nuts keep a handful for decoration
Cream cheese icing
  • 60 grams butter
  • 100 grams Philadelphia or any other smooth cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp pineapple juice, from the tin
  1. Preheat oven to 180ÂșC.

  2. Beat the sugar, oil and eggs together until fluffy. 

  3. Sift the dry ingredients together. Add to the sugar mixture with the carrot, crushed pineapple and nuts. 

  4. Pour in a greased and lined cake tin. Bake for approximately 60 minutes or until cooked. Remove from oven and let the cake cool down. 

Cream cheese icing
  1. Place all the ingredients in admixing bowl and beat together until the icing is light and fluffy. 

  2. Ice the cooled cake and decorate with chopped pecan nuts.