Delightful carrot cake

    1 hour

    Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!

    82 people made this

    Serves: 24 

    • 4 eggs
    • 400g (14oz) caster sugar
    • 350g (12oz) carrot baby food
    • 1 teaspoon vanilla extract
    • 350ml (12 fl oz) vegetable oil
    • 250g (9oz) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 225g (8oz) crushed pineapple, drained
    • 125g (4 1/4 oz) chopped walnuts
    • 150g (5oz) raisins
    • Cream cheese icing
    • 115g (4 oz) cream cheese
    • 115g (4 oz) butter
    • 275g (10 oz) icing sugar
    • 1 tsp of vanilla extract

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
    2. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
    3. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
    4. When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!

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    Reviews & ratings
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    Reviews in English (32)


    Altered ingredient amounts. I used real carrots - boiled and mashed them to make them like baby food. Much more economical!  -  28 Nov 2009


    Delicious carrot cake! I substituted grated carrot for the carrot baby food as I couldn't find the baby food. I also used part crushed pistachios and part crushed walnuts.  -  04 Apr 2011


    So tasty! I have made this cake a couple of times and adjusted the recipe a little to my own tastes. The recipe given makes quite a big cake so halve the recipe if you want a smaller size. I use fresh grated carrots that I boil and then mash. As there are so many moist ingredients I have found that you can halve the amount of oil used without compromising on taste or moistness. I also only use half the amount of sugar.  -  21 Nov 2011