Ultimate Moist Carrot Cake Recipe
This ultimate moist carrot cake recipe comes from my very lovely friend Barb. She is a baker extraordinaire, and runs a couple of bake sales each year for either MacMillan Cancer and Christian Aid. As well as 100s of cupcakes and other amazing cakes, she always makes several of her carrot cakes.
Old ladies in the area, (who will not be shy in letting you know if something doesn’t please them) come from far and wide for a slab of this cake. We finally managed to prize the recipe from her. She has very kindly allowed me to share it here.
Barb is Canadian, and uses ‘cups’ for her baking. I have modified her recipe to more ‘Brit friendly’ metric measurements.
- 320g plain flour
- 2 tsp bicarbonate of soda
- 1 level tsp of salt
- 1 level tsp of cinamon
- 260g caster sugar
- 240ml vegetable oil
- 2 tsp of vanilla essence
- 2 medium eggs
- 200g course grated carrots
- 160g (approximately 4 rings) of chopped drained pineapple from a tin (tinned pineapple in juice not syrup)
- 80g chopped raisins
Icing (for 1 large cake). More icing may be needed for 2 smaller ones.
- 110g Cream Cheese
- 175g Icing Sugar
- 110g Melted butter
- 1 tsp vanilla essence
For the Cake
Pre heat the oven to 180 degrees centigrade.
Grease and flour the cake tins.First prepare the fruit and vegetables; peel and rough grate the carrots, chop the raisins, drain and chop the pineapple.Combine the sugar, oil, vanilla and eggs in a large bowl, and beat well. Mix the remaining dry ingredients (flour, salt, cinamon and bicarb) in a separate bowl, before adding and combining with the wet mix. Finally add the chopped fruit and grated carrot to the batter before pouring into the tin and baking for 50-60 minutes.Remove from the oven and allow to cool. For the icing
Beat the cream cheese and melted butter together before adding vanilla. Mix in the icing sugar slowly, and beat until smooth.