• Ariane Guimbeau

Delicious Carrot Cake with Cream Cheese Frosting

This cake was inspired by a recipe given to me by a friend. She clipped it from The South West Magazine in July 2011 and it has been her go-to recipe since. I made a few small changes to it and it has become my only carrot cake recipe too.


For the cake:

  • 225g plain flour

  • 1 tsp baking powder

  • 1 tsp bicarb (baking) soda

  • 1/2 tsp salt

  • 2 tsp ground cinnamon

  • 3 eggs, large

  • 280ml vegetable oil

  • 200g brown sugar

  • 225g carrots, shredded & chopped

  • 90g pineapple, crushed, drained

  • 90g walnuts, chopped

  • 65g coconut, desiccated

  • 1 orange, zested

For the frosting:

  • 100g butter, unsalted, room temperature

  • 50g sugar, icing

  • 200g cream cheese, cubed, room temperature

  • Green & orange food colouring (optional)

  • Preheat oven to 160C fan-forced. Grease a 20cm springform tin and dust with flour.

  • In a bowl, whisk together flour, baking powder, bicarb soda, salt and cinnamon.

  • In another bowl, mix sugar, oil and eggs. Add flour mixture. Stir in carrots, pineapple, walnuts, coconut and orange zest (reserving 1 tsp for frosting). Pour into the prepared tin.

  • Bake for 1 hour or until a skewer comes out clean. Allow to cool completely before removing from pan.

  • For the frosting, beat unsalted butter and icing sugar until creamy. Add in cubed cream cheese and beat until well incorporated. Add the reserved orange zest.

  • Decorate as desired and enjoy. (I used a heaped tablespoon of orange frosting in a piping bag with a round nozzle, and another tablespoon of green frosting with a leaf piping tip).

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