Carrot Cake
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Carrot Cake Recipe
This easy moist carrot cake recipe is one of my wife's favourite baking pastimes. During her time as a chef, working at a friendly and warm guest house, her guests would rave over this carrot cake. The restaurant where she used to be head chef, served this carrot cake as a menu item during high tea, or as a dessert.
Many of the guests would order a takeaway of this carrot cake to enjoy it in the comfort of their rooms and maybe while having a good cup of tea, or a quality glass of wine. Most of the rooms were surrounded by big treas, with dining tables neatly situated in the shades of the treas. I can still see the guests sitting under the trees enjoying a slice of carrot cake.
Even years after leaving the chef industry, she still gets compliments and reminders of this carrot cake. Many of the guests were sad that she left and found a way to get in contact, only to ask for the carrot cake recipe.it is funny how one item on a restaurant menu can attract so many people. That is especially true of this carrot cake recipe.
We hope you will enjoy this moist carrot cake recipe. Please let us know what you think if you have tried this recipe, or even better yet, take a snapshot and ping us on Instagram @cookingcatdotcom
Thanks and happy cooking.
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Recipe Info
Yield
Serves: 12
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Carrot Cake: Preheat the oven to 170° Celsius
- Grease the 2 cake tins very well with spray and cook (to easily turn the cakes out- I find spraying a bit more helps the cakes not to stick and ease the turning process)
- Sift the flour, baking powder, bicarb of soda, cinnamon, all spice and salt together in a bowl
- In a separate large jug, combine the eggs, sunflower oil, grated carrots, pineapple and syrup, and sugar together
- Whisk it well
- Add the egg and oil mix to the sifted dry ingredients, then add the chopped pecan nuts
- Stir to combine and divide it equally into the 2 prepared cake tins
- Bake for about 30-40 minutes until a skewer comes out clean
- The baking time depends on the strength of your oven (This is just an estimate time, it could be ready quicker or take longer)
- Remove from the oven and leave a bit to cool
- Then turn them out on a wire rack to cool
- Frosting: Combine the softened butter and cream cheese and beat very well with an electric beater ( TIP: It is important to use softened butter and cream cheese. If it is too hard, quickly pop them into the microwave until just softened a bit. But be careful that if it is too long in the microwave the butter will melt and the cream cheese will split up. So make it a quick one!)
- Add the VERY WELL HEAPED DESSERT SPOONS of icing sugar, then add the vanilla essence. Beat further ( TIP: It is important to add enough icing sugar for the correct consistency. You don't want a too runny frosting, but not too stiff either. It must be easy to work with it when icing the cake with your spatula
- Ice the cake with the frosting after cooled down properly
- Assembling: Place the cake on the cake stand, frost the top part and then the sides of the first layer, continue with the top of the second layer and last the top
- Garnish the top with chopped pecan nuts (and the sides if you prefer)
- Garnish with nasturtium flowers (yellow and orange) or white rose petals or any other flowers to your liking
Current Rating
4.17 from 6
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Sam Grogg
Nothing can beat this easy moist carrot cake recipe. I lost count of the times I tried other carrot cake recipes. I only wish I found this one in the first place. 5.00Respond to Comments
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Keira Bowles
Beautiful carrot cake recipe. Quick, easy and moist. Love it. 5.00Respond to Comments
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Sarah Whitehead
Great, quick, and easy moist carrot cake recipe. Just love it. Addictive. 5.00Respond to Comments
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Howard McMillan
I love the taste of this carrot cake. Well done with this recipe. The layout is fantastic and the instructions are clear and easy to follow. 5.00Respond to Comments
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Brittany Shaw
This is a splendid moist carrot cake recipe. I own a small coffee shop and it does attract attention. Thanks for sharing. 5.00Respond to Comments
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