This impressive carrot cake is covered in a decadent cream cheese icing. An irresistible treat to share with friends and family.
When I was living in Ohakune and running my dessert caravan, this Carrot Cake became a firm favourite on the menu. For those who don't know, Ohakune is the carrot growing capital of New Zealand. It even has a giant carrot as you drive into town!
This carrot cake is really scrummy. A great mix of spices in the cake and decadent cream cheese icing kept people coming back for more. The crushed pineapple isn't very obvious in the final product it but gives the cake a unique flavour and moist texture which keeps really well.
How to make Carrot Cake:
Preheat the oven to 160°C fan bake. Mix the brown sugar and eggs together then add the oil, vanilla, salt and milk and whisk to combine. Sift in the remaining dry ingredients and mix well.
Drain the juice from the canned pineapple and discard. Add the crushed pineapple to the bowl with the grated carrot. Mix to combine. Pour the cake mixture into a pre-lined cake tin and bake for 45 minutes, or until a skewer comes out clean.
Cool the cake in the tin for 5 minutes before transferring to a cooling rack. To make the icing, cream the softened butter before adding the softened cream cheese, vanilla and lemon zest. Mix together until fully combined in a light smooth icing.
Add half the icing sugar at a time, mixing well after each addition. The icing is ready when it is smooth and white in colour. Ice the cooled cake then leave in the fridge before cutting to help firm up the icing.
Recipe FAQs:
You sure can! I really love this combination of spices but if you don't like nutmeg or all spice, feel free to leave them out or swap them.
My cake tin is 22cm and works really well for this recipe.
Absolutely. A lot of people like walnuts in their carrot cake. I sometimes add half a cup of chopped walnuts at the same stage as the carrot and pineapple. It's important to do this after the dry ingredients have been combined otherwise you can end up with flour in the nooks of the walnuts.
Storage:
Store you carrot cake an airtight container in the fridge for up to four days.
This carrot cake can also be frozen, un-iced in the freezer. Wrap well in cling-film to prevent freezer burn. Allow to defrost completely before icing.
Top tips:
A lovely addition to this cake is walnuts. As per the FAQ above, it's important to add the walnuts once the dry ingredients have been combined to prevent flour getting stuck in the nooks of the walnuts. You can also decorate the top of the cake with chopped walnuts.
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Carrot Cake with cream cheese icing
An impressive and moist carrot cake finished with everyone's favourite, cream cheese icing.
Ingredients
- 1 ⅓ cup brown sugar
- 3 eggs
- 250 ml oil (unflavoured)
- 1 tsp vanilla essence
- 1 tsp salt
- ¼ cup milk (60 ml)
- 2 cups plain flour (300g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp mixed spice
- 350g grated carrot (around 3 carrots)
- 1 x 225g can crushed pineapple
Icing
- 60g butter (softened)
- 200g cream cheese (softened)
- 1 tsp vanilla essence
- 1 tsp lemon zest
- 2 cups icing sugar
Instructions
- Preheat your oven to 160°C fanbake.
- Mix brown sugar and eggs together, then add the oil, vanilla, salt and milk, whisk together.
- Sift in the remaining dry ingredients and mix well.
- Drain the juice from the canned pineapple and discard. Add the crushed pineapple to the bowl with the grated carrot.
- Pour into a pre lined cake tin and bake for approximately 45 minutes or until a skewer or knife comes out clean.
- Cool the cake in the tin for 5 minutes before transferring to a cooling rack. Now make the icing.
- In a bowl cream the soft butter, then add the cream cheese, vanilla and lemon zest. Whip these together until fully combined. Use a mixer to get a light smooth icing.
- Add half of the icing sugar and mix well then add the second half. Whip together till it turns smooth and white in colour. Set aside.
- Ice the cake when it is fully cooled, you can put into the fridge to firm up before cutting. Enjoy!
Notes
- I used a 22cm cake tin for this recipe.
- Neutral oils like canola, sunflower or rice bran work best in this recipe. Strong flavoured oils such as olive oil will alter the taste of the cake.
- Make sure your butter and cream cheese are both at room temperature before beating. If they're too cold the icing will be lumpy.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 541Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 74mgSodium: 471mgCarbohydrates: 62gFiber: 2gSugar: 42gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
linda clark
just wondering … your carrot cake … with pineapple .. we have made it with crushed pineapple and with only the juice ..-as we all were unsure of how the recipie read 🙂 with-or without pineapple delish either way
can you confirm how it’s supposed to of been
regards Linda
VJ cooks
Hi Linda, sorry about that. You add the crushed pineapple to the mix, having drained and discarded the juice. I've amended the recipe to make that clearer. Thanks for your feedback 🙂
NJD
Hi. Could you leave out the pineapple?
VJ cooks
The pineapple helps to keep the cake moist, and adds some sweetness. You could substitute it for applesauce. But if you left it out without replacing it, the cake would be quite dry.
Sharon
Could this recipe be used for muffins?
VJ cooks
Absolutely. Just reduce the cooking time and remove from the oven when cooked through.
Donna Apicella
Hi, what would the brown sugar be in Grams please ?
VJ cooks
1 cup of firmly packed brown sugar is 200g. So 1 1/3 cups would be about 267 grams.
Anita Mohle
Hi Vanya and Grace, I just wanted to say thank you for all of your beautiful recipes. I dont really cook meals for myself anymore because I have progressive MS, but since finding your site I have gotten back into baking. It is less work then preparing meals but brings joy to family, friends and neighbours. Your recipes are delicious and easy to follow. I have tried 2 of your slices and will attempt the weetbix slice and carrot cake in the next couple of weeks. Thanks again for bringing back the old me to some degree. Anita PS - My cats name is also Grace
VJ cooks
Oh Anita, thank you so much for your beautiful message. I love sharing baking with the people around me too, it's such a kind and well-received gesture. I'm so happy to hear you've found success and joy with these recipes. Keep up the great work and take really good care. Vanya.
Tania
If made into muffins, will they be ok in the freezer with the icing?
VJ cooks
I haven't tried that but by all accounts that should work!
Heather
Made your carrot cake today for the first time. Very impressed with it easy recipe to follow. I made it for my daughter in laws birthday cake and will be making it again in a couple of weeks for a 65th birthday cake I am making for a friend.
VJ cooks
Wonderful. Thanks for the feedback, Heather.