Spiced Carrot Cake
A very simple carrot cake that uses pureed carrots instead of grated carrots. Simply boil, steam or microwave the carrots, then puree in a blender. Really moist and delicious, and the cream cheese frosting is a must! Leave out nuts, if desired.
Ingredients
Serves: 16
- 400g caster sugar
- 225ml vegetable oil
- 4 eggs
- 250g cooked and pureed carrots
- 1 teaspoon vanilla extract
- 250g plain flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons bicarb of soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Cream Cheese Frosting
- 225g cream cheese, softened
- 110g butter, softened
- 1 tablespoon vanilla extract
- 450g sifted icing sugar
- 150g chopped pecans or walnuts
Method
Prep:30min ›
Cook:30min ›
Extra time:10min cooling ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
- In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, bicarb and spices; add to creamed mixture, beating well. Pour cake mixture into prepared tins.
- Bake for 30 minutes, or until cake tests done. Cool in tins for 10 minutes, and then transfer layers to wire racks.
- To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and icing sugar; beat until smooth. Stir in chopped nuts. Fill and ice the cake with cream cheese frosting. Garnish with more pecans, if desired.
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Reviews & ratings
Average global rating:
(80)
Reviews in English (63)
This cake is delicious! I made it into cupcakes (12 mins in the oven - made about 28) for a bridal shower and got tons of compliments. I did not think it was bland at all. Great flavor, great texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II. UPDATE 2: Still making this 6 years later and still a huge hit. Fills a 13 x 9 pan quite well and baked in 50 minutes. For that size, you need only half of the Cream Cheese Frosting II recipe to frost the top. - 15 Jan 2006 (Review from Allrecipes US | Canada)
This is the easiest carrot cake to make. I have had this recipe for over 32 years and have had restaurant owners ask me for the recipe. It is a very moist cake. Delicious!!!!! - 02 Jul 2000 (Review from Allrecipes US | Canada)
This is a wonderful recipe! My fiance and I both don't care for the texture most carrot cakes have, from the grated carrot. The baby food in this recipe takes care of that problem nicely! I've made only this recipe since I first tried it, and I have always had a nice, moist, fluffy cake. I've followed the directions exactly, and never had the problem with the cake under-cooking, like some people are talking about (and my oven heats on the lower side, too). I really recommend this cake! - 09 May 2007 (Review from Allrecipes US | Canada)