Moist Carrot Cake with Cream Cheese Icing

    Moist Carrot Cake with Cream Cheese Icing

    22saves
    3hr25min


    404 people made this

    About this recipe: This is a fantastic cake for birthdays or any special occasion. It's easy to make, lightly spiced, packed full of carrots and oh-so-delicious!

    Ingredients
    Serves: 15 

    • 400g caster sugar
    • 175ml vegetable oil
    • 250g plain flour
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 teaspoons ground cinnamon
    • 175ml buttermilk
    • 220g grated carrots
    • 75g desiccated coconut
    • 1 (432g) tin crushed pineapple, drained
    • 120g chopped walnuts
    • 2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 110g butter
    • 225g cream cheese
    • 1 teaspoon vanilla extract
    • 480g icing sugar

    Method
    Prep:30min  ›  Cook:55min  ›  Extra time:2hr cooling  ›  Ready in:3hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm or similar size baking tin. Set aside.
    2. In a large bowl, mix together sugar, oil, eggs, vanilla and buttermilk. Stir in carrots, coconut and pineapple. In a separate bowl, combine flour, bicarbonate of soda, cinnamon and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared tin.
    3. Bake for 55 minutes or until skewer inserted into cake comes out clean. Remove from oven and set aside to cool.
    4. In a medium mixing bowl, combine butter, cream cheese, vanilla and icing sugar. Blend until creamy. Ice cake while still in the tin.

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