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December 4, 2020

Carrot Cake – A revised recipe!

Posted on January 13, 2015 by in baked goods

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Carrot Cake

Carrot Cake is healthy! You don’t agree? Well, this is how I’ve worked it out! Carrots are vegetables and vegetables are healthy. So…… carrot cake must be healthy, right?

Carrot Cake is not healthy, sadly! So the secret is in moderation! You can still have your cake and eat it, but in smaller portions. Therefor I have made the carrot cake in muffin tins, turned the muffins upside down and voila, a pretty little cake! I have tried so many recipes for carrot cake and so many people claim to have “The Ultimate ” recipe, yet when I taste it, it is either too dry, tastes of bicarb or there is very little carrot in there.

Carrot Cake

It is sad but quite funny actually. As long as I can remember, my mom (in law) loved carrot cake. Every birthday, every Christmas, every tea party, she would buy carrot cakes in heaps. Now Ma Beryl suffers from the dreadful disease called Alzheimer’s and the other day I decided to take her out to tea. I chose a place with a very good carrot cake on their menu and without asking, ordered it for Ma. Well, needless to say she hated it. Never had it before and don’t like it at all! Right now, she likes peanut butter and jam on bread, nothing else, just that! I love you Ma Beryl and I am sorry that I took the liberty of reading your beautiful mind! For lunch time, I will have a peanut butter and jam sandwich with you even if we are 800 km apart!

Carrot Cake

Carrot Cake(s) – Revised recipe


250ml Sasko cake flour
250ml wholewheat flour
7ml bicarb
10ml baking powder
5ml ground cinnamon
5ml ground cloves
2ml salt
300ml vegetable oil
4 eggs
250ml crushed cooked pineapple(I use tinned)
500ml coarsely grated carrots (I heap my cups a bit)
250ml chopped Safari pecan nuts
375ml sugar

100ml Safari Raisins (optional)

Preheat oven to 180C. Prepare 23cm cake tin with oil and greaseproof paper.
Mix dry ingredients together. Beat eggs and oil together. Mix with dry ingredients. Now, mix carrots,pineapple, nuts, rasins and sugar together and then mix with flour and egg mixture. Pour mixture into prepared tin  or muffin tins and bake for 1 hour or until skewer comes out clean. For muffins, bake for 35-0 minutes. Cool and decorate with cream cheese frosting. Make a good cup of coffee and enjoy!

For the icing

250 g Philadelphia cream cheese – the brick

250 g butter

500 ml  sifted icing sugar

5 ml vanilla extract


Place the butter in a mixer and beat until the butter is light and fluffy. Add 250 ml of the icing sugar and mix well. Add the other 250 ml icing sugar and mix again. Now cut the cream cheese in small blacks and add these blocks one at a time while keeping the machine running. The result is light, fluffy and cream cream cheese frosting. Spread the icing on a cooled cake or muffins. Sprinkle some chopped pecan nuts over the top if you so wish.

Carrot Cake

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3 Responses to “Carrot Cake – A revised recipe!”

  1. Roezan Lewis 24 January 2015 at 8:06 pm #

    Lovely moist carrot cake, full of lovely flavours and the best creamcheese frosting. Thank you Nina

  2. 5 February 2015 at 3:33 pm #

    This is incredible. Thanks for sharing.

  3. 29 July 2015 at 3:18 pm #

    I’m gonna try this recipe as soon as a have some free time. Thanks.

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