Delightful Carrot Cake

    1 hour

    Bring a taste of traditional English carrot cake home with this great recipe. But you'll have to be patient and wait until it has cooled before serving!

    40 people made this

    Serves: 24 

    • 4 eggs
    • 400g caster sugar
    • 350g boiled, mashed carrots
    • 1 teaspoon vanilla essence
    • 350ml vegetable oil
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 225g crushed pineapple, drained
    • 125g chopped walnuts
    • 150g raisins
    • Cream cheese icing
    • 115g cream cheese
    • 115g butter
    • 275g icing sugar
    • 1 tsp of vanilla essence

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 degrees C. Grease and flour a 23x33cm baking tin.
    2. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
    3. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
    4. When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!

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    Reviews and Ratings
    Global ratings:

    Reviews in English (32)


    Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!!  -  15 Oct 2002  (Review from Allrecipes US | Canada)


    Fantastic recipe - I couldn't stop eating it. Admittedly, I made a number of changes: - Replaced half the flour with whole wheat (nutty flavor and better texture) - Made my own mashed carrots by boiling carrots and blending the pieces - Added some fresh, nonmashed, uncooked carrots - adds a LOT to the flavor - Replaced about half of the oil with applesauce (homemade, I just peeled and blended some apples) - Used fresh pineapple (or, I would suggest, get the canned pineapple rings and cut them up yourself - it was really nice to have small chunks of pineapple to bite into - Jumbo raisins from Trader Joe's - absolutely FABULOUS to bite into! - I also added a bit of nutmeg and ginger to balance the cinnamon  -  25 Nov 2006  (Review from Allrecipes US | Canada)


    Altered ingredient amounts. I used real carrots - boiled and mashed them to make them like baby food. Much more economical!  -  28 Nov 2009  (Review from Allrecipes UK | Ireland)