Carrot Cake

Carrot Cake


Carrots 1 lb., grated
Walnuts / Pecans 1/2 cup
Ginger 1/2 tbsp., grated
Flour 2 1/2 cups
Baking Soda 1 teaspoon
Salt 1 1/2 teaspoons
Cinnamon 1 teaspoon
Nutmeg 1/4 teaspoon
Brown Sugar 3/4 cup
White Sugar 3/4 cup
Eggs 4
Coconut / Veg. Oil 1 cup
Heavy Cream 1/2 cup
Vanilla 1 teaspoon

Cream Cheese Frosting

Powdered Sugar 4 cups, sifted to remove lumps
Cream Cheese 1 lb / 16 oz / 480 g, room temperature
Butter 1/2 cup / 4 oz / 120 g, room temperature
Vanilla Extract 1 tablespoon

Prep cake pans:

Trace cake pan onto parchment paper. Cut inside the line. Cut out 3.

Grease pans on bottom and sides.

Place parchment inside of each cake pan. Lightly flour.


Peel carrots, then shred through grater.

Toast nuts in oven for 5 minutes.

Grate ginger.

Crush toasted nuts into fine pieces in food processor or crush in bag.

Whisk together sugar, eggs, vanilla extract, oil, and milk until thick.

Mix flour, baking soda, salt, cinnamon, and nutmeg separately.

Slowly stir floured mixture into the egg mixture.

Lastly, add in the grated carrots and ginger, mix in until well combined.

Pour mixture into tins and place in the oven at 350 degrees F for 33-45 minutes.

Bake until the tops of the cake layers are springy when touched and a toothpick inserted into the center of the cake comes out clean.

Leave to cool in tins for 10mins then turn onto a cooling rack.

Let the cake cool completely before frosting, otherwise, the frosting will melt and get messy.


In a large bowl, whip room temperature cream cheese and butter until smooth.

Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat).

Chill until needed.

Decorate as desired.



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