Classic carrot cake

By admin
25 March 2016

At last an icing for classic carrot cake that’s firm and not too runny!

Makes 1 large or 2 small ring cakes Preparation time: 30 min Baking time: 1-1½ hours


  • 500-625 ml (2-2½ c) white sugar
  • 250 ml (1 c) oil
  • 4 jumbo eggs
  • 500 g cake flour
  • 10 ml (2 t) bicarbonate of soda
  • 10 ml (2 t) ground cinnamon
  • 2 ml (½ t) salt
  • 500 g coarsely grated carrots
  • 1 can (400 g) crushed pineapple, drained
  • 125 g (1½ c) desiccated coconut
  • 200 g roughly chopped walnuts or pecan nuts
  • 10 ml (2 t) finely grated orange zest
  • 5 ml (1 t) vanilla essence


  • 2 tubs (250 g each) cream cheese
  • 45 ml (3 T) freshly squeezed lemon juice
  • 100 g icing sugar
  • 50 g butter
  • 50 g roughly chopped walnuts or pecan nuts
1. CAKE Preheat the oven to 180 °C. Grease one large (25 cm) ring cake tin or 2 small (22 cm) ring cake tins with margarine r nonstick spray. Dust with cake flour. 2. Cream together the sugar and oil. Add the eggs and whisk until creamy. 3. Sift together the dry ingredients and fold into the sugar mixture. Add the remaining ingredients and mix well with a wooden spoon. 4. Turn the batter into the prepared tin/s and bake for 1 to 1½ hours or until a skewer inserted in the middle of the cake comes out clean. Leave to cool slightly in the tin/s then turn it out onto a wire rack to cool completely. 5. TOPPING Using a wooden spoon, mix together the cream cheese, lemon juice and icing sugar until smooth. Melt the butter and add to the cream cheese mixture while hot. Ice the cake/s thickly and scatter the chopped nuts on top.

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