Moist Carrot Cake with Cream Cheese Icing

    3 hours 25 min

    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!

    418 people made this

    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

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (579)


    I added a pkt of trail mix which inc. Raisins,coconut and dried pineapple.divided into two cake tins one was silicon and the other tin.cooked for recommended time ,but the one in the tin I would have cooked for a further 15/20mins.The raisins I soaked in the pineapple juice .All in all it was the first carrot cake I have cooked and it was great I made it luxury by adding extra nuts and raisins.You would pay a lot for this cake if you shop bought it .☺  -  11 Feb 2017


    First, I gave this recipe only four stars simply because, while it turned out wonderfully and everyone loved it (Did a dry run cake by recipe exactly and it was gone in 50 minutes at work), but it did not have the exact flavor I was looking for. With that said, this is a great recipe. It was literally my first attempt at baking from scratch and with a few adjustments, I have truly found my carrot cake for life!! Adjustments I made include: no coconut (hate'em), 8oz can of pineapple with juice, whole wheat flour instead of white, replace one cup of white sugar with light brown and additional 1/4 teaspoon of vanilla (be sure to use pure vanilla extract, not imitation), add 1 teaspoon of allspice, 1/3 cup of oil and 1/2 cup of sour cream, 2/3-3/4 cup of raisins, and finally, I lightly sauteed my shredded carrots in a bit of unsalted butter, 1/4 cup sugar and sprinkle of cinnamon and set it aside. I use this with the Cream Cheese II icing on this board (less the unsalted butter used to sautee the carrots). Several people stated it was the best carrot cake they have ever tasted. But, more importantly, it had the full combination of flavors I was looking for, nothing overpowered and it had a full, warm taste. It was a cake I would eat or serve without the icing, but the icing is a perfectly compliment. Because it suited my particular tastes, I'd give my recipe five stars, but I wouldn't have found mine without yours. My sincere thanks to you. Who knew I could bake!!!  -  14 Aug 2006  (Review from Allrecipes US | Canada)


    Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. I made one late the other night and the next day while I was at work my mom had the first piece. She called me up and said, "Angela, don't ever make this again!...I can't stop eating it. This is the best carrot cake I've ever had.". And believe me, if anybody knows carrot cake, its my mom, its her favorite. Then, I made another for work, and one guy just raved about it. I can't tell you how many compliments this cake gets. And its sooo easy. The batter is ready in 10 minutes (15 if you grate the carrots by hand). Cooking time was right on. It even came out well in one of those cheap alluminun pans you get for like $1.50 at the grocery store. The only thing I changed was I used a 20 ounce can of pineapple in its own juice(although I didn't realize until after the fact, it came out so well, I will continue to use this size). Also, the frosting was delicious, but I used one batch of frosting for both cakes, so if you only make one, start with half the recipe for frosting.  -  14 Feb 2003  (Review from Allrecipes US | Canada)