Carrot Cake

In the Kitchen

Treat yourself this easter with a delicious Carrot Cake, take a break from easter eggs! 

Prep time: 20 mins

Cook time: 60 Minutes

Serves: 8


  • 4 eggs
  • 1 tsp vanilla essence
  • 1 ½ cups soft brown sugar

  • 1 ½ cups vegetable oil

  • 2 cups flour

  • 1 Tbsp Ground Cinnamon

  • 2 tsp baking soda

  • 3 cups grated carrot

  • ½ cup  Crushed Pineapple, well drained (optional)


  • Preheat oven to 180°C and line a 22cm round cake tin with baking paper.

  • Combine the eggs, vanilla essence, brown sugar and oil in a large bowl and beat until thick and creamy.

  • Fold in the sifted dry ingredients and then stir in the grated carrots and pineapple (if using).

  • Pour into the prepared cake tin and bake for 60 minutes or until a cake tester inserted in the middle of the cake comes our clean. Rest the cake for 10 minutes before removing from the tin to cool.

  • Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar and enough lemon juice to make a smooth icing. Spread over the cooled cake and decorate with nuts.