Moist Carrot Cake 

 This is a classic cake.

It’s carrot cake.

It makes you want to dig into a big slice, curled up on a couch with a cup of coffee while watching a movie, doesn’t it?

I doubt carrot cake will ever go out of fashion.  I sat wondering what my favorite part was about this cake?  Well, it’s sweet enough, the texture is there and it contains vegetables…. so in other words….it’s healthier than most sweet slices and delicacies.


  • 2,5 cups stone-ground flour
  • 2 teaspoons baking powder
  • 1,5 teaspoons bicarbonate of soda
  • 1 tablespoon mixed spice
  • 1 teaspoon salt
  • 1 heaped teaspoon ginger powder
  • 2 heaped teaspoons cinnamon
  • 1,5 cups castor sugar
  • 300ml oil
  • 4 jumbo organic eggs
  • 2 cups grated raw carrots
  • 1 can pineapple, drained and then mashed
  • 100gr pecan nuts, roughly chopped
  • 90gr apricot jam


  • 2 tubs cream cheese
  • icing sugar
  • 1 lemon squeezed


  • 1 cup white chocolate
  • orange sprinkles
  • green sprinkles
  • cakepop sticks


  1. Sift the dry ingredients about 3 times except the sugar into a large mixing bowl.
  2. In an electric mixing bowl, beat the sugar, oil, eggs at high speed for about 3 minutes until the mixture is thick and smooth.
  3. Now fold in the grated carrots, pineapple, nuts and jam.
  4. In about 3 batches, fold in the dry ingredients until it’s all well combined.
  5. Prepare a cake tin with non-stick spray and pour mixture into the tin and bake for about 40-45 minutes at 180degC (preheated)
  6. Check with a knife.  When it’s ready, allow it to cool for about 15 minutes before turning out on to a cake stand.
  7. Cut the cake through the middle so that you have two tiers.  Just take the top layer off and set aside.
  8. In a mixing bowl, mix your cream cheese, juice of a large squeezed lemon and about half a cup of icing sugar.  Spread about half the mixture on to the bottom half of the cake that’s sitting on the stand.  Then put the top layer back on.
  9. Spread the rest of the mixture over the top of the cake.
  10. Decorate with the carrot chocolate decorations


  1. Melt the chocolate on low heat in a small pot, stir occasionally.  Don’t allow it to bubble, take if off the heat if you can still see a few solid pieces.
  2. Draw carrot shapes on wax or baking paper.  Turn it over.
  3. Using a clean paint brush (for kitchen use only) fill in the pictures.  You’ll have to do about 3-4 layers allowing to set between each layer.
  4. When you feel happy with the thickness of the chocolate, brush melted chocolate over the bottom half and before the chocolate sets, sprinkle the orange sprinkles on.
  5. Now do the leafy parts green.
  6. Once set, turn them over and put some melted chocolate on the middle, place your stick on and add more melted chocolate over to secure the stick properly.
  7. Now you can refrigerate them until you need to decorate the cake.



Decorations are up to you.  Be creative!  The nice thing about these decorations is that kids can hold them like lollipops and enjoy the festivities, especially if they’re not into carrot cake.


5 thoughts on “Moist Carrot Cake 

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