The best Carrot Cake Recipe EVER!!!

We don’t usually post recipes, but this is honestly by far the BEST Carrot Cake I have ever eaten or made. The recipe is somewhat a family secret but it’s SO good that I thought it needed to be shared with the world!  It has become a bit of a family tradition to make this cake for birthdays, and it’s always a big hit.

It is a very moist cake that lasts (and still tastes as delicious until the end) about 5-7 days if covered and kept in a cool place. The cream cheese in the icing cuts through the sweetness of regular icing and the crushed pineapple keeps the cake moist and deliciously tasty.

Carrot Cake

I have made this recipe using big cake tins, small cake tins and as cupcakes, so it is very versatile. It is a fool proof, flop proof recipe, we even had a friend make it herself for her wedding cake, as she knew it would turn out perfect and delicious and she could make it a couple days before the big day.

Carrot Cake


For the cake:

2 cups of cake flour
2 tsp baking powder
1 ½ tsp bicarbonate of soda
1 tsp salt
2 ½ tsp cinnamon
2 cups sugar
1 ½ cups oil (canola or vegetable oil)
4 eggs
2 ¾ cups coarsely grated carrots
1 can crushed pineapple (juice drained off)
¾ cup chopped walnuts
1 cup coconut

Turn on oven to 180° C
Grease 2 round baking tins and then line the bottom with greaseproof paper.

Sift flour, baking powder, bicarbonate of soda, salt & cinnamon into a large mixing bowl, set this aside.

Beat the sugar, oil and eggs together until creamy. Slowly add the flour mixture to the beaten egg mixture, beating after each addition. Add the drained crushed pineapple, grated carrots, chopped walnuts and coconut and mix with a wooden spoon until combined.

Pour the mixture into the two greased pans, and pop into the oven for about 45minutes, until cake is cooked through.

Leave to cool for 10 minutes before removing from the cake pans. Then leave the cake to cool on wire racks until completely cool before icing.

For the icing:

250g Butter
500g Icing Sugar
1 tub of Smooth Cream Cheese
5ml Vanilla Essence

Beat butter until soft, sift in the icing sugar and add the vanilla essence, beat this until smooth. If it’s too stiff to beat, you can add some of the cream cheese to help soften it a bit. Beat this until it is a nice creamy consistency.

Mix the cream cheese until soft, then add to the icing sugar mixture, mix until smooth, but be careful not to over-beat as it will go a bit sloppy.

Ice the cake as desired!

And enjoy with a cup of tea or coffee, with friends and family, or on your own!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s