Super-Moist Carrot Cake

    3 hours 10 min

    This carrot cake is moist, dense and oh-so-good. It's packed with carrots, crushed pineapple and pecans and topped with a cream cheese icing.

    1103 people made this

    Makes: 1 20x30cm cake

    • 330g grated carrots
    • 250g plain flour
    • 400g caster sugar
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 4 eggs
    • 350ml vegetable oil
    • 1 1/4 teaspoons vanilla extract
    • 1/2 (432g) tin crushed pineapple with juice
    • 80g chopped pecans
    • 420g icing sugar
    • 225g cream cheese
    • 110g butter, softened
    • 1 1/4 teaspoons vanilla extract
    • 110g chopped pecans

    Prep:30min  ›  Cook:40min  ›  Extra time:2hr cooling  ›  Ready in:3hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin.
    2. In a large bowl, combine grated carrots, flour, caster sugar, bicarbonate of soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 80g chopped pecans. Spoon batter into prepared tin.
    3. Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. Meanwhile, in a medium bowl, combine icing sugar, cream cheese, 110g butter and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 110g pecans. Spread on cooled cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (936)


    best carrot cake ever, i baked in two seperate tins then sandwiched together, make a couple of days before needed. Had so many compliments  -  23 Apr 2013


    The has to be the oiliest cake I have ever made, just to pick it up to put on a plate I was covered in vegetable oil. Not sure what I have done wrong to have it be so far from what over have described. Did rise quickly and has good shape but took way longer than stated to bake fully.  -  11 Sep 2013


    The cake was too eggy and I think had too much bicarbonate of soda as I could taste it when I ate the cake. You have to use a really high tin also, otherwise it overflows, as it rises really quickly and it's really runny.  -  12 Oct 2012