Carrot Cake with Fluffy Cream Cheese Icing

I’ve been lusting after something soft and baked and luscious for a while now, and decided that I would try my hand at a carrot cake recipe that I got from a friend of a friend (who also probably got it from a friend of a friend of a friend – the best recipes in life are usually handed down this way!)

I changed a few things up (as I do) and my revised recipe, and a pics (not the greatest unfortunately) of the final product, can be seen below… Enjoy x


2.5 cups of white cake flour
2 tsp baking powder
1.5 tsp bicarb
1 tsp salt
1.5 cups white sugar
4 eggs
0.25 cup of oil
2 cups of grate carrot (2-3 large carrots)
1 cup crushed tinned pineapple
0.5 cup chopped pecan nuts
2 tsp strawberry jam


0.75 cups butter
4.5 cups icing sugar
1 tsp vanilla essence
250g cream cheese


1. Sift flour, baking powder, bicarb and salt into a large bowl
2. In a separate bowl, beat eggs, oil and sugar – add carrots, nuts, jam and pineapple – mix well
3. Mix wet ingredients with dry ingredients
4. Line baking tins with greaseproof paper
5. Bake at 180 degrees for 35-45 minutes (I always find that my oven needs less time, so test with a sharp knife or toothpick – if it comes out clean, the cake is ready)
6. For the icing, cream butter andΒ  vanilla, gradually add sifted icing sugar – it should become really thick
7. Add cream cheese and mix well but try not to over beat because the icing will become runny – if it does become a bit thin, add a bit more icing sugar to thicken
8. Keep in fridge while cake cools
9. Cool cake completely before icing
10. You can decorate the iced cake with whatever you want – fruit, extra pecans etc (I’ve kept it simple here and just stuck with the icing on its own – now it’s time to tuck in!)


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