Best ever carrot cake

    2 hours 30 min

    A classic carrot cake recipe that results in an incomparably moist and flavourful carrot cake. Ice with your favourite cream cheese icing recipe for best results; there are plenty of recipes on the site!

    1639 people made this

    Serves: 16 

    • 650g grated carrots
    • 220g dark brown soft sugar
    • 170g sultanas or raisins
    • 4 eggs
    • 300g caster sugar
    • 250ml vegetable oil
    • 2 teaspoons vanilla extract
    • 250g crushed pineapple, drained
    • 375g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 4 teaspoons ground cinnamon
    • 120g chopped walnuts

    Prep:1hr30min  ›  Cook:1hr  ›  Ready in:2hr30min 

    1. In a medium bowl, combine grated carrots and dark brown soft sugar. Set aside for 60 minutes, then stir in raisins.
    2. Preheat oven to 180 C / Gas 4. Grease and flour two 25cm cake tins.
    3. In a large bowl, beat eggs until light. Gradually beat in the caster sugar, oil and vanilla. Stir in the pineapple. Combine the flour, bicarb, salt and cinnamon, then stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared tins.
    4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a skewer. Cool for 10 minutes before removing from tins. When completely cooled, ice with your favourite cream cheese icing recipe.

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    Reviews & ratings
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    Reviews in English (1264)


    Really really good, I made a large cake for Children in Need and it sold out instantly! People keep saying how nice it was  -  18 Nov 2011


    This was a lovely cake, I made two and cut them as slices topped with cream cheese. However, my kitchen looked like I had used every dish in the cupboards! You do need a very BIG bowl to mix it in and once all the ingredients are weighed out it was very easy. I will make it again and have been asked for the recipe.  -  18 Oct 2012


    This is an amazing carrot cake, it disappeared very quickly. The only problem I had was the cake was stuck to the bottom of the tin even though I had greased and floured, but will use greaser off paper next time. Thank you for this great recipe  -  30 Aug 2012