Carrot Cake
Indulge in a delightful homemade carrot cake that's bursting with flavor! This moist treat features freshly grated carrots, warm spices, and a hint of crushed pineapple for a sweet twist. Perfectly topped with creamy cream cheese frosting, it's a slice of heaven you won’t want to miss!
Prep
15
min
Cook
25
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3 large carrots
- 2 teaspoons of ginger (10 ml)
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(4)
- 2 teaspoons of baking powder (10 ml)
- 400 grams of plain flour (3.2 cup)
- 250 grams of vegetable oil (8.82 oz)
- 300 grams of light brown sugar (1.5 cup)
🧂Spices & Seasonings(3)
- 5 teaspoons or 2 and a half tablespoons of cinnamon (25 ml)
- 2 teaspoons of mixed spice (10 ml)
- 2 teaspoons of nutmeg (10 ml)
👨🍳 Instructions
- 1
Squeeze all the water out of the grated carrots and discard the water.
- 2
In a bowl, whisk together the light brown sugar, eggs, and vegetable oil.
- 3
Stir in the grated carrots.
- 4
Add the plain flour, mixed spice, nutmeg, ginger, cinnamon, and baking powder. Stir until fully combined and there are no flour lumps.
- 5
Divide the batter between two 8-inch tins.
- 6
Bake in the oven at 190°C for 25 minutes.
- 7
Keep the icing in the fridge until the cakes are cold.
Share this recipe
Prep
15
min
Cook
25
min
Serves
8
people
Level
intermediate
Share this recipe
Carrot Cake
Indulge in a delightful homemade carrot cake that's bursting with flavor! This moist treat features freshly grated carrots, warm spices, and a hint of crushed pineapple for a sweet twist. Perfectly topped with creamy cream cheese frosting, it's a slice of heaven you won’t want to miss!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3 large carrots
- 2 teaspoons of ginger (10 ml)
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(4)
- 2 teaspoons of baking powder (10 ml)
- 400 grams of plain flour (3.2 cup)
- 250 grams of vegetable oil (8.82 oz)
- 300 grams of light brown sugar (1.5 cup)
🧂Spices & Seasonings(3)
- 5 teaspoons or 2 and a half tablespoons of cinnamon (25 ml)
- 2 teaspoons of mixed spice (10 ml)
- 2 teaspoons of nutmeg (10 ml)
👨🍳 Instructions
- 1
Squeeze all the water out of the grated carrots and discard the water.
- 2
In a bowl, whisk together the light brown sugar, eggs, and vegetable oil.
- 3
Stir in the grated carrots.
- 4
Add the plain flour, mixed spice, nutmeg, ginger, cinnamon, and baking powder. Stir until fully combined and there are no flour lumps.
- 5
Divide the batter between two 8-inch tins.
- 6
Bake in the oven at 190°C for 25 minutes.
- 7
Keep the icing in the fridge until the cakes are cold.