Carrot cake

Exclusively food  is one of my favourite online recipe websites. I found a simple recipe for a carrot cake, which I baked this morning. I’ve just had a taste and true to the reviews this recipe has received on the website, it is moist, light and very tasty. Here is the recipe for ease of reference.


  • 180g carrots, finely grated
  • 2 eggs, beaten
  • 120g pineapple chunks, drained and crushed
  • 80g chopped walnuts/pecans
  • 250g castor sugar
  • 167ml sunflower oil
  • 200g flour
  • 1 1/4 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 eggs, beaten

Cream cheese frosting

  • 90g cream cheese (I used Philadelphia)
  • 15g soft butter
  • 2 tsp lemon juice
  • 120g icing sugar (I used less than the original recipe)


  1. Pre-heat the oven to 180 degrees
  2. Grease and line a 20cm spring form pan
  3. In a big bowl, stir in the oil, eggs, carrots, pineapple, vanilla, walnuts and castor sugar
  4. Sift in the flour, bicarbonate of soda and cinnamon
  5. Mix well and pour the batter into the spring form pan
  6. Bake for 45 to 50 minutes. Insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake should be done
  7. Leave to cool in the spring form pan for 25 minutes
  8. Remove ring and grease-proof paper
  9. Beat the cream cheese, butter, lemon juice and icing sugar
  10. Once the cake has cooled, spread the cream cheese frosting on top (and sides if you prefer). Garnish with some grated carrots and chopped walnuts (I had run out!)



3 thoughts on “Carrot cake

  1. Pingback: Chicken stuffed with porcini mushrooms and cream cheese « Chronicles of a cookbookworm

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