Classic Carrot Cake

When I was a little girl, I would always stare into bakery display cases (mostly because I was eye-level to them) and the carrot cake would always catch my eye. Maybe it was the concept of a vegetable cake that really caught my attention, but it was more likely that it caught my eye because I had a slight obsession with the colour orange and loved munching on baby carrots as a child. Either way, I do know that carrot cake is a timeless type of cake that’ll never let you down, despite the fact that there are so many different versions out there.
After years and years I finally have a recipe that has been tried and true and is my go-to for carrot cake. This cake is moist and delicate, spicy and sweet.
Truly a classic, especially when paired with cream cheese frosting, and I hope you try it and love it as much as I do!
I made this batter in a 13×18 inch baking tray and cut it in half to create a two layer rectangular cake. You can bake this batter in 2 8x3inch round baking trays as well.

Classic Carrot Cake

  • Difficulty: easy
  • Print
300g (about 3 medium carrots/ 2-3/4 cups) shredded carrots
280 g (2 cups) all-purpose flour
10g (2 tsp) ground cinnamon
4g (3/4 tsp) ground ginger
4g (3/4 tsp) ground nutmeg
4g (3/4 tsp) ground salt
9g (1-3/4 tsp) baking soda
4 large eggs
400g (2 cups) brown sugar
250mL (1 cup) canola oil, or any other neutral oil
5mL (1 tsp) vanilla extract
95g (3/4 cup) chopped and toasted walnuts
75g (1/2 cup) diced dried pineapple
Cream cheese frosting (recipe on the blog!)
100g (1 cup) toasted coconut
50g (1/4 cup) marzipan or fondant
Orange food colouring
Green food colouring


  1. Preheat your oven to 180C/350F, grease and line your cake pans or baking tray.
  2. Grate your carrots with a food processor or box grater and set aside.
  3. In a large bowl, combine all your dry ingredients (flour, cinnamon, ginger, nutmeg, salt, and baking soda) and set aside
  4. In a medium bowl, whisk your eggs and brown sugar until smooth. Add your oil, carrots, and vanilla extract.
  5. Make a well into the centre of your dry ingredients and pour your carrot mixture in. Whisk from the centre out until the ingredients are combined and smooth.
  6. Fold in the walnuts and pineapple.
  7. Pour into the cake pans or baking tray.
  8. Bake for 30 min in a cake pan, or 20 min in a baking tray or until a skewer inserted into the centre comes out clean.
  9. Mask the cooled cake with cream cheese frosting, and decorate using toasted coconut and marzipan or fondant carrots (optional)
  10. Enjoy!!!


Check out the video tutorial on how I put this carrot cake together! Enjoy!!!



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