Servings : one 8" cake
Without being overly sweet, this carrot cake is both delicious and slightly nutty, with a mild pineapple flavor, topped with a glorious cream-cheese frosting, crushed walnuts and desiccated coconut…this cake is the kind that will have you reaching out for a second slice even before the first one is done!
- 1 cup & 1 tbsp. all-purpose flour
- 2 eggs
- 1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup melted butter)
- 3/4 cup sugar
- 1 1/2 cups grated carrots
- 1/4 cup drained and chopped pineapple
- 1/2 cup nuts (I used walnuts)
- 1 tsp. vanilla essence
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon powder
- 1/2 tsp. ginger powder
Ingredients for Cream Cheese Frosting
- 150g icing sugar, sifted (1 cup)
- 30g unsalted butter, room temperature (2 tbsp.)
- 113g cream cheese, room temperature
- 1/2 tsp. vanilla essence
Preheat oven at 180 degrees C.
Grease and line an 8″ pan, dust it with flour.
Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Add the 1 tbsp. of flour and toss with the nuts. (This will prevent the nuts from sinking in the cake).
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, ginger and cinnamon. Set aside.
Put the eggs in a bowl and beat with a mixer until frothy and thick (about 3 minutes). Gradually add the sugar and beat until the batter is thick and light colored (about 5 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Do NOT over-mix as that would harden the cake. With a spatula fold in the grated carrots, pineapple and chopped nuts.
Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto the wire rack, remove the pan and parchment paper, and then cool completely before frosting.
For the Cream Cheese Frosting:
Beat the cream cheese and butter together on low speed until all lumps are gone. Gradually add the icing sugar and continue beating until the frosting is smooth and fluffy. If the frosting is too thin, add a bit more icing sugar. If too thick, add a bit of whipping cream, fresh cream or even milk, a few drops at a time.
Spread the frosting on the cake, you can leave the sides uncovered if you want, I like it to go all the way around the cake. Garnish with chopped walnuts and some coconut if you want. 🙂
Hi without frosting can i
Hi without frosting can i make this?
Hi, yes you can.
Hi, yes you can.
Hi would like to make this
Hi would like to make this cake but i am not sure what the measurements are in grams…because i have seen your measurement on your website but it’s not for the carrot or the walnuts… so what would be a solution? i thought about using both measurement for the rice measurement you have used of 1 cup = 185 grams. hope this is correct.
also i am using the brand ARM AND HAMMER for the baking soda
Hi, just use any average
Hi, just use any average sized teacup and measure with it, the nuts and carrots do not really have to be that accurately weighed. 🙂
The cake come out good and everyone love the cake, thank you so much. !! The only thing i did not use was the chees topping because, i could taste sugar bits, i think this is because i made powder sugar myself, even so i thought i grinded it very wel..
thanks so much also your almond cake is always a succes. That was the first cake i ever made.
Hi, grinding sugar, no matter
Hi, grinding sugar, no matter how finely, does NOT result in icing sugar. Icing sugar normally contains other ingredients to give it that smooth texture and thickening characteristics. Try and use icing sugar or you could try and add about 2 tbsp of cornflour to regular grinded sugar, which might help a little bit.
Salam fouzia ur recipes r
Salam fouzia ur recipes r great just want to ask can I use frozen grated carrots for this cake.
W/Salaam, have not tried with
W/Salaam, have not tried with frozen grated carrots but it should be fine unless they release too much water.
Assalamualikum sister i have
Assalamualikum sister i have tried so many recipes and all of them turned out really well. may Allah grant u good health and bless you.can u pls tell whether to use coconut oil instead of vegetable oil? And also ginger juice instead of powder and whipping cream for frosting? If so how to use the whipping cream?also are those cheese you hav mentioned in da comments are halal(mascorpan, Philadelphia)
W/Salaam, I would not
W/Salaam, I would not recommend you to use coconut oil as it has a very strong smell and might change the flavour of the cake. Also it is best to use ginger powder. Yes you can use whipping cream, just whip it with some icing sugar. And yes the cheeses come in many brands and you just have to check for the halal ones just like with any other cheese.
Hey Fauzia! Great carrot cake
Hey Fauzia! Great carrot cake recipe. First question, can i use less than 1/2 cup of oil? 2nd question, what happens if i don’t use any oil?
Hi, I would not recommend
Hi, I would not recommend using less oil.
Hi can i use this frosting
Hi can i use this frosting red velvet cake allso? how long can we keep this frosting?
Hi, yes you can and it will
Hi, yes you can and it will keep for about a week if refrigerated.
Can i use cake flour instead
Can i use cake flour instead of all purpose flour? If so, are there any changes to be made?
Yes you can, no other changes
Yes you can, no other changes required.