Divine Carrot Cake

Well hello there!

As promised, here is a recipe!  It’s my favourite cake recipe.  Yes, it’s retro – my Auntie Raewyn’s from the 80’s.  It is genius and better than any cafe will serve you with soggy walnuts and insipid icing – bleuchh!  It’s moist and crunchy – how clever.  This recipe is foolproof and easy!

A chef friend had a great saying “it smells cooked” obvious but true – if you are afraid of baking – don’t be!  It is simple if you;

– heat the oven up to temperature first

– follow the recipe (unless you are one of those gifted intuituve cooks – I am not!)

– once you have mixed the dry ingredients with the wet – do not muck around! get it in the oven – fast!


Turn the oven on!

Use a 25cm square cake tin – grease, then line with baking paper – do this first!

All measurements are Metric.


1 teaspoon cinnamon

1/2 teaspoon all spice

2 cups plain flour ( you could use wholemeal flour if you like – it gives a granier texture)

2 teaspoon baking soda

3 cups grated carrot (ab0ut 3 carrots)


2 cups sugar

4 eggs

1 1/2 cups olive oil

Sift dry ingredients together then mix in grated carrot

Mix the sugar and the eggs together, add the oil

Mix all the ingredients together

Bake 1 hr 20 mins at 325 or 170 degrees.  Test with a skewer to ensure it’s evenly cooked.


Ice the bottom of the cake – to cover the ugliness!

2 tablespoons cream cheese (light is fine)

1/2 cup butter

2 1/2 cups icing sugar sifted

1 teaspoon vanilla essence

and a small (start with a teaspoon) amount of BOILING water to blend

This makes a tonne of icing – could be reduced if you can do maths – I can’t.

I defy you to stop at one piece!


3 thoughts on “Divine Carrot Cake

  1. This is so yummy! I’ve tasted your carrot cake before and it was divine indeed! Thanks for sharing. Will attempt to make one. 🙂

  2. I am so trying this. I love, love, love carrot cake and am always willing to try a new recipe because I am still searching for “the” recipe. thanks!

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