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Easter entertaining: The BEST carrot cake recipe ever

Food & Drink /

Brought to you by Just Veg.

Guys, I am obsessed with this carrot cake. This past week my house has been filled with carrot cake as I’ve tried to perfect this recipe, and I’ve finally nailed it. Six cakes later, and here we are.

What makes the perfect carrot cake? I think it’s all about texture. The batter should be moist {a good carrot cake is made with vegetable oil, not butter} and then each mouthful should offer a different texture. This one has toasted walnuts, crushed pineapple, and my favourite, carrot shred.

I shared recently that I’ve been working with the lovely ladies behind Just Veg. They’re a powerhouse of women who are passionate about reducing waste, and making our lives easier and healthier with the convenience of carrots sticks and carrot shred. Here’s a little video from our recent visit to the Just Veg. farms and factory…


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A post shared by Chantelle 😎 Fat Mum Slim (@fatmumslim) on

So why do I like the carrot shred? Well, it acts like grated carrot, but it’s not. It’s got more texture, more bite and it works in so many different dishes. I use it in tacos, bolognese, cakes, slices, and I actually just eat it on it’s own in a salad for lunches and dinners. I use the sticks a lot of snacks and lunchboxes too, but I’ll share more about those soon. Today it’s all about the shred.

Just Veg. carrot shred is available from Woolworths and is only $3 a bag. This cake uses around 2/3 a bag, and you can use the rest for vegetable slice or in a salad. It never goes to waste, which is what the whole idea behind Just Veg. is. Less waste, more good stuff.

I decorated this cake for Easter, with some bunny ears that I picked up on Etsy {but you could make your own with cardboard and chopsticks} and some fresh flowers. How beautiful would this be on the table on Easter weekend?

The Best Carrot Cake Recipe


2 cups plain flour
2 teaspoons bicarbonate soda
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
2 cups caster sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup buttermilk
2 1/2 cups Just Veg. carrot shred
1 can {432g} crushed pineapple, drained
1/2 cup flaked coconut
1 cup walnuts

Cream cheese icing
125g butter at room temperature
250g cream cheese at room temperature
3 cups icing sugar
1 teaspoon vanilla extract


1. Preheat the oven to 180ºC {fan forced} and line the base of two round cake {20cm} tins with baking paper.
2. Place walnuts onto a tray and toast in the oven for 5-10 minutes. Watch them because they go from toasted to burnt quickly. Once toasted, remove from oven and allow to cool, and then roughly chop.
3. In a large bowl, place the flour, bicarb soda, cinnamon, and nutmeg. Stir to combine.
4. In a jug or bowl, place the eggs, sugar, oil, vanilla and buttermilk and whisk until combined. I found it easier to just do this in the jug of my Thermomix, but mixing by hand also works.
5. Combine the wet and dry mixes, and stir to combine. Don’t over mix. Add in the carrot, drained pineapple, coconut, and chopped walnuts. Stir to gently combine.
6. Divide the mix evenly into the two cake tins. Place into the oven and bake for 40-50 minutes, or until a skewer comes out clean when inserted into the centre of the cakes. Allow the cakes to cool slightly, before turning onto a wire rack to cool completely.
7. To make the icing, combine all of the ingredients into a bowl and using electric beaters, mix until smooth. Ice the cooled cakes and decorate.