Finally-the Best Carrot Cake Recipe


I too wish there was a better word for it-but try to appreciate how moist this really was..

If, like me, you spend your days obsessing over how to achieve the perfect moist texture of a fine carrot cake, then I have the solution for you at last. Here is the hallowed recipe……


250g self-raising flour

225g soft brown sugar

1 small tin pineapple (140g normally when drained)

140g grated carrot

140g sultanas

140g chopped walnuts

4 eggs

250 ml veg/sunflower oil

Pinch cinnamon and ginger


45g butter, softened

170g cream cheese

300g icing sugar

1 tsp vanilla extract

Zest and juice of ½ a lemon


Line a cake tin with greaseproof paper.(20cm)

The method for this couldn’t be simpler, for the cake just drain the pineapple, mush it up and then mix all of the wet ingredients together, then sift in the flour and mix. Pour into cake tin. Put in the oven at 170 for the first 30 minutes, then turn it down to 140/130 for the next 20 minutes or so. This cake can take a while to cook-the best way is to check when it’s done is with a skewer.

For the icing, beat the butter until smooth and creamy, then beat in the cream cheese until they are blended. Sift in the icing sugar, add in the vanilla, lemon zest and juice. Stir carefully to avoid a snow storm. When cake is COLD put icing on-i’m always too impatient and the whole thing is a mess, so learn from me!


1 Comment

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One response to “Finally-the Best Carrot Cake Recipe

  1. Meals on Wheels

    Another one soon please!

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