Carrot Cake

Carrot Cake

240g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
160g fine sugar
120g corn oil
2 eggs
160g blended canned pineapples
200g shredded carrots (can replace with bananas to make it a hummingbird cake)

50-60g of roasted chopped walnuts for decoration


1. Preheat oven to 170°C middle rack. Grease and line 2 x 8 inch round pans.
2. Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside.
3. In another bowl add corn oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined.
4. Divide the batter into the 2 pans and bake for 30 minutes. Turn the pans half way through the baking to achieve even browning.
5. Remove and cool on wire rack for a few minutes before unmoulding to cool completely. Frost your cake if desired.

For frosting:

250g Cream Cheese, softened
100g non-dairy topping cream
40g Icing Sugar
1 tsp lemon juice



1. Whip the cream cheese with the icing sugar until soft, add the lemon juice then set aside.
2. In another bowl, whip the topping cream to soft peak then add the prepared cream cheese and continue to whisk until smooth and creamy before use. I did the open layer frosting and have some left over cream.


Carrot Cake with Cream cheese frosting



Largely adapted from Munira’s recipe

100 g Walnuts, roasted and chopped
340 g Carrots, finely grated
260 g All-purpose Flour
3/4 tsp Bicarbonate of Soda
1.5 tsp Baking Powder
1/2 tsp Salt
1.5 tsp Cinnamon Powder
4 Large Eggs
240 g Fine Sugar
240 ml Vegetable Oil
2 tsp Vanilla Extract
150 g Canned Pineapples, drained and blended

The ingredients…


1. Preheat oven at 180°C. Grease and flour your baking pan. I used two 6″ round and a small bundt cake pan.
2 Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon powder. Set aside.
3. In a mixing bowl, beat eggs and sugar on high speed until pale and thick.  Lower the mixer speed and add oil slowly. Next add the vanilla extract.
4. Add the dry ingredients in 2-3 portions until just incorporated. Next fold in the pineapple paste.
5. Remove mixer and fold in carrot and walnut with a spatula until well incorporated. Pour into prepared pans.
6. Bake in the middle rack for 30-35 mins or until golden and skewer inserted comes clean.
7. Let it cool in the pan for 10 minutes before inverting onto a wired rack to cool completely.

Note:  I baked with Smeg oven at 160C (fan mode).

125 g Cream Cheese, softened
1/2 tsp Vanilla Extract (I used 2 tsp lemon juice)
4 Tbsp Icing Sugar, sifted
Milk as needed (I used whipping cream)

1. Beat cream cheese until creamy. Add Lemon juice and icing sugar.
2. Slowly add cream a teaspoon at a time until you reach the desired consistency.
3. Frost cake when it is completely cooled.  Garnish with extra walnuts.


Cream cheese frosting (for stiff frosting)

125g Cream Cheese (soften)
50g butter (soften)
50g icing sugar (sifted)
few drops of lemon juice

Method: Whip all the ingredients together until smooth.