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Carrot Cake


  • 2cups flour

  • 2tsp baking soda

  • 1/2tsp salt

  • 2tsp ground cinnamon

  • 1/2tsp ground nutmeg

  • 1cup oil

  • 2cups sugar

  • 4 eggs

  • 2tsp vanilla essence

  • 3cups shredded carrot

  • 1cup chopped pecans

  • 1 can (8oz) undrained pineapple


  • 1 packet (8oz) softened cream cheese

  • 1/2 cup softened butter

  • 1tsp vanilla essence

  • 1 box (16oz) confectioners' sugar


  1. Cake: Preheat oven 175degC. Grease and flour a 13x9inch baking pan.

  2. Place flour, baking soda, salt, cinnamon and nutmeg together in a bowl. Mix well.

  3. Add in remaining ingredients, mix well.

  4. Bake for 45mins or until an inserted skewer comes out clean. Allow to cool on cooling rack.

  5. Frosting: Beat cheese, butter and vanilla essence in a bowl using a mixer on medium speed until well combined.

  6. Gradually add in sugar, beating well after each addition.

  7. Frost cake when it is completely cooled.

Adapted from I am Baker

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