Carrot Cake

It’s not much of a surprise that I’m the official birthday cake maker in my family. Although it can be a hassle catering to everyone’s unique tastes, it does mean that I’m usually absolved from buying presents!

Each family member has their choice of cake for his/her birthday.  My sister, whose birthday we celebrated recently, always requests a carrot cake.

The carrot cake suffers from a little bit of an identity crisis. Although it’s called a cake, you put it together just like a muffin, which is to say you mix a bunch of dry ingredients together in one bowl, combine the wet ingredients in a separate bowl, then subsequently bring the two together to get your batter.

Whether cake or muffin, the “muffin method” only makes this recipe that much simpler. It’s one of those dump-and-stir recipes that I love so much. The only tough part is grating the carrots. (Watch out for your knuckles!)


“Dry” Ingredients:

  • 175g grated carrots (about 2 medium-sized carrots)
  • 175g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

“Wet” Ingredients:

  • 120g caster sugar
  • 40g brown sugar
  • 2 eggs
  • 1/4 cup yoghurt
  • 1/4 cup vegetable oil

Makes a 7-inch cake.

For the cream cheese icing:

  • 60g cream cheese
  • 20g butter, softened
  • 60g icing sugar

Makes just enough icing to slather over the top.


Step 1: Preheat your oven to 175°C (350°F). Grease and line a 7-inch round cake tin.

Step 2: Mix the dry ingredients in one bowl and the wet ingredients in another bowl.

Step 3: Pour the wet ingredients over the dry. Stir to combine.

Step 4: Pour the batter into your cake tin and bake for 60 minutes.

Step 5: Beat the cream cheese, butter, and icing sugar together until smooth.

Step 6: When the cake has cooled, cover the top with the cream cheese icing. Decorate with pecans if desired.

What I love about this recipe is that the cake is wonderfully spicy and stays extremely moist for a long time. You can also divide the batter into two tins if you want to create a layer cake, though I would recommend looking for a stiffer cream cheese icing that is able to hold up this dense cake.

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