Carrot Cake

I got the recipe from one of my favourite Australian cooking magazines (hence the measuring cups but I converted for ease), adapted and perfected it through the years… It even won a first in a village competition. Best of all, it is actually what my boys request the most!



  • 185g soft, unsalted butter
  • 100g light brown sugar
  • 100g dark brown sugar
  • 3 eggs
  • 240g grated carrots, mixed with the zest and 1tbsp of the juice of a citrus fruit {normally I would use an orange, but today all I had was a grapefruit}
  • 25g dessicated coconut
  • 120g plain flour
  • 120g self-raising flour
  • 1/2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground vanilla
  • 1 tsp bicarbonate soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt


  • Grate the carrots and mix in with the zest and juice. Set aside
  • Preheat oven to 180C/ 160Fan/ Gas 4 and grease or line a 20cm/ 8″ round springform cake tin
  • Cream the butter and sugars together with an electric mixer in a small bowl until light and fluffy
  • Beat in the eggs one at a time until well combined
  • Transfer into a larger bowl and stir in by hands carrots (with juice) and coconut
  • Sift in all the dry ingredients and lightly combine until just mixed
  • Spread into the prepared tin and bake for 45 to 50mn, until it feels firm and springy when you press in the centre and the sides are detached
  • Cool in the tin for 5mn before transferring to a cooling rack


For a simple icing, I sift some icing sugar and mix it in with a little milk to form a smooth and shiny paste. As I had some shredded carrots left, I added it to the paste for effect!


One thought on “Carrot Cake

  1. Pingback: Pumpkin Muffins | Farandole of Cakes

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