Carrot cake

    1 hour 30 min

    Pecans add a lovely crunch to this delcious carrot cake but feel free to leave them out if you don't like nuts. The cream cheese icing is what takes this classic carrot cake to the next level!

    6351 people made this

    Serves: 18 

    • 4 eggs
    • 300ml (1/2 pint) vegetable oil
    • 400g (14 oz) caster sugar
    • 2 teaspoons vanilla extract
    • 250g (9 oz) plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 350g (12 oz) grated carrots
    • 125g (4 1/4 oz) chopped pecans
    • Icing
    • 125g (4 1/4 oz) butter, softened
    • 1 (200g) tub cream cheese, softened
    • 450g (1 lb) icing sugar
    • 1 teaspoon vanilla extract
    • 125g (4 1/4 oz) chopped pecans

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
    2. In a large bowl, beat together eggs, oil, caster sugar and 2 teaspoons vanilla. Mix in flour, bicarbonate of soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans. Pour into the prepared tin.
    3. Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    4. To Make topping: In a medium bowl, combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled.


    Carrot cake
    Carrot cake

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    Reviews & ratings
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    Reviews in English (5232)


    Altered ingredient amounts. This cake is AMAZING! I tweaked it slightly (I used 200g caster and 200g brown sugar instead of just 400g caster, and I only used 250g of icing sugar in the frosting, I also added 1/2 tsp ground Nutmeg) Overall this worked a treat and my boyfriend said it was the best he'd ever had!!! Thanks for the recipe  -  15 Mar 2009


    I had never made carrot cake before. This recipe was delicious, and won me first prize in the Agricultural show baking competition  -  09 Sep 2011


    Altered ingredient amounts. I added 50g plain flour this made the cake much lighter and less stogy. I also used walnuts instead of pecans. This is a great recipe I love the moistness due to using oil instead of butter. This one has been written in my book of favourite recipes.  -  30 Nov 2008