The Best Time for New Beginnings (and cake) is now.

Best Moist Carrot Cake


2 Cups Castor Sugar

4 Extra Large Eggs

1 1/2 Cups Cooking Oil

2 Cups All Purpose Flour

2 1/2 teaspoons Baking Powder

2 teaspoons Ground Cinnamon

1 1/2 teaspoons Bicarbonate of Soda

1 teaspoon Salt

2 Cups fresh Carrots, grated

1 Cup of Crushed Pineapple, drained

3/4 Cup Shredded Coconut


1/2 Cup Cream Cheese

2 Cups Icing Sugar

1 teaspoon Vanilla Essence

3 tablespoons Butter

1 tablespoon Fresh Lemon Juice


1.Preheat oven to 160C/320F and line a large ring form cake tin (10 x 3 1/2 Inch)

2. Beat castor sugar, eggs and oil together in large mixing bowl

3.Add sieved flour, baking powder, cinnamon and bicarbonate of soda and salt. Mix well

4.Add grated carrots, drained pineapple, coconut and nuts/raisins (if using) to mixture and blend well

5.Pour into prepared cake tin and bake for 1 hour (or until skewer comes out clean)

6. Let to cool before frosting

7. Frosting: Mix all ingredients together with electric beater and frost your cake

8. Decorate with more nuts or toasted coconut shavings

Feel free to use chopped walnuts or pecans in this carrot cake. I suggest using a 3/4 cup.

If you love raisins in your carrot cake, you may also use 1/2 cup.

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