Carrot Cake

Carrot Cake

Carrot Cake

Recipe by Fatima SydowCourse: Dessert

This cake is so light and moist. Delicious !!!!


  • For the cake:

  • 1 cup brown sugar

  • 1/2 cup castor sugar

  • 3 Large eggs at room temperature

  • 2 cups of sifted Cake flour

  • 2 cups finely grated Carrots

  • 1 teaspoon of Baking soda

  • 2 tsp baking powder

  • 1 cup of chopped toasted Walnuts

  • Small can of crushed Pineapple ( strained from juice)

  • 3/4 cup Oil

  • 1 tablespoon of Vanilla essence

  • 2-3 teaspoons of fine cinnamon

  • 1 teaspoon of mixed spice

  • Keep a few walnuts one side for decorations

  • Fatima’s Cream Cheese frosting

  • 250 grams of butter ( room temperature)

  • 2&3/4 cups of sifted icing sugar

  • 1 tablespoon of vanilla essence

  • 2 tablespoons of fresh lemon juice

  • 250 ml cream cheese (Room temperature)


  • For the cake
  • Beat your eggs and sugars with electric mixer for 2-3 minutes, add the oil and vanilla essence and beat for another minute
  • Now, sift all dry ingredients together and add to mixture. Mix this in with a spatula or spoon
  • Next, add your carrots, pineapple and walnuts – fold these ingredients in with a spoon or spatula till just combined. Don’t over work batter as this will result in a tough dense texture.
  • Spoon the batter In two round standard size greased baking tins and bake for half an hour at 180°C. Or test with a skewer and if it comes out clean your cake is done.
  • Cool cake completely before decorating.
  • For the cream cheese frosting
  • With electric mixer beat your butter until light and creamy – about 3 minutes. Add half of your sifted icing sugar, the vanilla and lemon juice and whisk till well combined.
  • Add the remaining sifted icing sugar and whisk till combined – about 2 minutes.
  • In a separate bowl, add your cream cheese, loosen and stir with a spoon for about a minute.
  • Take 1 cup’s worth of your vanilla frosting and whisk it in with the cream cheese for a few seconds. Add another cup of frosting and whisk till combined.
  • Next take the remaining vanilla frosting and stir in lightly with a spoon with the cream cheese frosting. Place in fridge and chill for 10-15 minutes before using. Decorate your cake .

Recipe Video


  • Tip – roast your walnuts in oven or in a pan on the stove top for 5 minutes on high heat to bring back the oils and adds extra crunch.

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