Very moist carrot cake

    1 hour 15 min

    Carrots and pineapple combine in this classic moist carrot cake recipe. The pineapple keeps it really moist. The cream cheese icing is a must! You can bake this cake in two 23cm or 20cm cake tins instead of the one large tin.

    773 people made this

    Serves: 24 

    • For the cake
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 350g caster sugar
    • 225ml vegetable oil
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 225g grated carrots
    • 75g desiccated coconut
    • 120g chopped walnuts
    • 1 (227g) tin crushed pineapple, drained and pureed
    • For the icing
    • 225g cream cheese
    • 50g butter, softened
    • 250g icing sugar

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
    2. Mix flour, bicarb, baking powder, salt and cinnamon. Make a well in the centre and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
    3. Pour into tin. Bake at 180 C / Gas 4 for about 45 minutes. Don't panic, the centre will sink a little. Allow to cool before icing.
    4. To make the icing: Cream the butter and cream cheese until smooth. Add the icing sugar and beat until creamy.

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    Reviews & ratings
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    Reviews in English (489)


    Great recipe this, I added a small amount of sultanas for an extra oomph. Family and friends said it had the wow factor!  -  22 Nov 2012


    The cake is great but it is always not cooked properly with the above ingredients and 45 min! It is too much moist - or it requires 60-80 min to cook. So frustrating because I already put icing and when cut the slice it is not cooked inside.  -  05 Dec 2013


    Baked in two separate trays. Cooked well. Smells good, tastes good. Family really enjoyed it!  -  14 Dec 2013