Wednesday, 3 April 2013

the most delicious carrot cake

my fiances birthday which fell on easter called for cake making and baking. a favourite of his is carrot cake (fitting really for the double celebration).
i decided upon this recipe which is free from nuts and uses steamed carrots rather than the usual grated version.

2 3/4 cups flour
2 cups sugar
3/4 tsp salt
2 1/2 tsp baking soda
2 1/4 tsp cinnamon
1/2 tsp ground nutmeg
pinch of ground cloves
1/2 cup oil (i used olive oil)
1/4 cup unsalted butter, melted and cooled slightly
3/4 cup buttermilk, room temperature (you can easily make your own)
4 large eggs, room temperature
2 tsp vanilla extract
2 tsp golden syrup
1 1/3 cups pureed cooked carrots (from about 1/2 kg raw)
3/4 cup crushed pineapple, drained

chop carrots into large pieces and steam for 15 minutes, or until very tender. puree steamed carrots in a food processor or blender until smooth. set aside to cool.

place flour, sugar, salt, baking soda and spices in a large mixing bowl. add oil, melted butter, buttermilk, eggs, vanilla and golden syrup. Mix until well combined and no lumps remain. fold in pureed carrots and pineapple.
for a cake, pour batter into 2  9-inch greased pans and bake at 175 degrees C. for 40-50 minutes. let cool in pan for about 10 minutes, then transfer to wire rack to cool completely.

for cupcakes, pour batter into cupcake pans and bake for 18-22 minutes.
allow to cool in pans for about 5 minutes, then remove to wire rack.

cream cheese icing (this makes a large amount)
450g cream cheese
3/4 cup butter, softened
2 tsp vanilla extract
5-6 cups icing sugar

beat the cream cheese and butter until smooth.
add 3 cups of the icing sugar. mix until combined.
add in the vanilla extract.
add the rest of the icing sugar and mix until smooth.
apply atop cooled cake.

cake keeps for up to a week in the fridge.

(recipe based on this one).

happy baking.


  1. yum, looks delicious! Also looks a bit lighter in colour than the carrot cakes I'm used to baking. I'll have to give this one a go! x

  2. Oh yum Zara ... carrot cake is undoubtedly my favourite cake, so much so that it was what we had as our wedding cake oh so many years ago.
    Though as I've just "quit sugar", I'll have to go enjoy a boiled egg instead!

  3. Nice to see that delicious looking cake atop a good old Western Australia tablecloth Zara. Ha-ha!

    I am definitely going to bake this (in a week and a half when I've finished my green juice thingy) It looks lovely and mosit which is sometimes lacking in those grated carrot cakes.

    Did b.f. like his cushion? It looked fab btw x

  4. Oh wow that looks divine! I love the bunting on top :). Might have to go and bake a cake now...

  5. Sounds yummy. I made a carrot cake for my Dad's birthday in early March, with Honey Cream Cheese icing :-)

    1. Mmm I like the sound of honey cream cheese icing... I shall have to try that! :)

  6. Carrot cake...yum. Yours looks delicious and the bunting is very sweet.Hope you had a nice double celebration.

  7. Mmm that looks delicious, and the bunting is a cute touch x

  8. Your lucky fiance! That looks absolutely delicious and totally scrumptious Zara .. I can't find enough yummy words for it!! I love carrot cake, and using steamed carrots is a new one to me. I'll have to try your recipe once I've cycled off the Easter chocolate blubber!
    Love the bunting "trim" for the cake, it reminds me of the finish line at the grand prix.

  9. Ooo looks yummy!! And I just love your mini bunting, what a lovely idea!

  10. YUM! I do love carrot cake! So much so that we had it for our wedding cake. I am not a fan of chocolate and can take or leave fruit cake but the carrot cake is always a winner. If I get my baking mojo back this is on the list!

  11. A carrot cake at Easter time. Perfect. I never think to make carrot cake...but I do enjoy eating it. I hope your fiance had a very happy birthday!

  12. I am a total sucker for carrot cake and am keen to try this version.

  13. Oh wow, this cake looks absolutely divine. Thanks so much for sharing the recipe.


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