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Carrot Cake with Cream Cheese Icing


For the cake

4 eggs

450g sugar

300ml sunflower or vegetable oil

250g coarsely grated carrots

225g well draind crushed pineapple

100g chopped pecan nuts

5ml vanilla extract

450g plain flour

5ml salt

5ml bicarbonate of soda

10ml baking powder

15 ml cinnamon

For the Cream Cheese Icing

200g Full fat Cream Cheese

200g Butter 

400g Icing Sugar


For the cake

  1. Preheat the oven to 180ºC

  2. Grease and line 3 x 20cm (8") cake tins

  3. Whisk the eggs, sugar and oil together. 

  4. Add the vanilla extract, grated carrots, crushed pineapple and chopped nuts 

  5. In a seperate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon

  6. Add the dry ingredients to the wet ingredients and mix well

  7. Divide the batter between the 3 prepared cake tins and bake in preheated oven for 30-35 minutes or until a cake scewer inserted in the centre of the cake comes out clean

  8. Allow to cool for about 20 minutes in the cake tins, before turning out onto a wire rack to cool completely

For the icing

  1. Bring both butter and cream cheese to room temperature. This will help to blend and ensure a smooth icing

  2. Whisk the butter and cream cheese with a hand mixer until well combined

  3. Sift the icing sugar into the butter/cream cheese mix and continue to whisk

  4. If your icing is too soft, simply add a little more sifted icing until you are happy with the consistency

To assemble

  1. Sandwich the layers together with the cream cheese icing 

  2. You can also create a 'naked cake' look, by applying a thin layer of icing to the sides of the cake and removing the excess with an offset spatula.

  3. Decorate the cake using fresh herbs, flowers and chopped nuts


Feel free to substitute the pecans for walnuts or simply omit for a nut free alternative.

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