Carrot Cake Recipe at MyDish

Carrot Cake

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  • 1. Preheat the oven to 180°C. Grease and base line a 20cm round cake tin.

  • 2. Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.

  • 3. For the topping, beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife.
  • Ingredients

    • 250g Self raising flour
    • 0.5 tsp. Bicarbonate of soda
    • 250g Soft brown sugar
    • 0.5 tsp. Ground cinnamon
    • 0.5 tsp. Salt
    • 0.5 tsp. Vanilla essence
    • 120g Leftover cooked carrot. pureed
    • 100g Over-ripe pineapple. pureed
    • 100g Walnuts
    • 100g Desiccated coconut
    • 125 ml Sunflower oil

    By Views 4773  Added Wed Nov 4 2009

    Family favourite delecious cake. Do you have some leftover cooked carrot and a over riped pinapple? Use this recipe!