Carrot Cake recipe

Carrot cake doesn’t have to be boring – try this tasty recipe, iced with one of our icing recipes, and decorated with a few sugared baby carrots for a lovely birthday cake.


  • 650g peeled grated carrots
  • 375g plain flour
  • 250g crushed tinned pineapple, drained
  • 300g caster sugar
  • 200g brown sugar
  • 250ml vegetable oil
  • 4 eggs
  • 120g chopped walnuts
  • 2 tsp. ground cinnamon
  • Pinch of salt
  • 1 tsp. bicarbonate of soda
  • 2 tsp. vanilla extract

Method of Preparation:

  1. Combine the grated carrots and the brown sugar and set them to one side.

  2. Preheat the oven to 180C and grease and line two standard cake tins.

  3. Beat the eggs until fluffy with the salt. Add the caster sugar, oil, vanilla and pineapple, and stir until combined and light.

  4. Sift together the flour, bicarbonate of soda, another pinch of salt and the cinnamon.

  5. Mix the dry ingredients into the wet ingredients and then fold in the carrots and the walnuts. Pour the mixture into the two cake tins.

  6. Cook the cakes for around 45 minutes or until a skewer inserted into the cake comes out clean.

  7. Leave the cakes to cool and then ice them with one of our recipes below.

Author: Laura Young

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Published: April 14, 2011
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Published by Starsol