The Best Carrot Cake Recipe in the World!

If you follow this blog, you will know that I do not usually post recipes, but in this case, I hope you will agree, this is worth sharing!

I LOVE cake. Chocolate cake, lemon cake, coffee and walnut cake, I adore all of them, and for each I have a favourite recipe. But one cake stands out as my firm favourite, the Carrot Cake!

I first made this cake about 25 years ago, and every time I make it, it gets such a positive response. I was even asked to make it for a friends’ 40th birthday party!

The funny thing is, I can’t remember where I even first got the recipe, its certainly not in any of my recipe books. It is written on an old and tattered piece of paper and lives tucked away in the back of one of my cake books! It’s obviously an American recipe, so perhaps I picked it up on one of my trips to the USA in the 1990’s.

The divine thing about this cake (aside from its taste), is how unbelievably quick and easy it is! Oh, and as it is an American recipe, obviously the measurements are in ‘cups’ rather than in grammes or ounces. I use a large cup or a small mug and the ratios work out just fine.

Ingredients (for cake):

3 cups Plain Flour

2 teaspoon Bicarbonate of Soda

Half a teaspoon Salt

1 and a half cups Brown Sugar

3 quarters of a teaspoon Baking Powder

1 teaspoon Cinnamon

1 and a half cups Sunflower Oil

3 beaten Eggs

2 teaspoons Vanilla Essence

Two and a half cups grated carrots

1 cup of Walnuts (crushed)

1 15oz can of Pineapple (inc juice) crushed.

Ingredients (for icing)

3 cups of Icing Sugar

1 cup of Cream Cheese

1 teaspoon Vanilla Essence


Place all the dry ingredients in large bowl and stir. Add wet ingredients and beat well. Pour into a greased and lined oblong cake tin. Bake at 180 degrees for approx 45 mins. Cool for at least 4 hours.

Combine icing sugar with cream cheese and vanilla essence to make frosting. Spread and cover top of cooled cake with frosting and serve with light dusting of icing sugar.

And that’s it! Simple! I hope you enjoy making and eating this cake. It lasts for about a week in a cake tin, so there is plenty of time to savour it. ( If it lasts that long 😍)

Let me know what you think in the comments! ❤️

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