Oh-so-good carrot cake

oh-so-good carrot cake

I’ve never been a huge fan of other people’s food. Like, the idea of eating someone’s lunch from an office fridge is the food equivalent of bungee jumping. I just would not do it.

Ten years ago I would have passed up anything that anyone else made, unless I was going to dinner at their house or something. I think we’ve firmly established that I AM WEIRD {but honestly, all the best people are}. I’m slowly coming around though. My Ma’s friend at work makes carrot cake for any celebration, and somehow a year or so ago we ended up with a slice back at our house. Cake from someone I don’t know very well? I don’t think so.

But then CAKE! Shane tasted it first and didn’t die, so then I sampled some and it was so good, I vowed to never be fussy about this cake every again. Once or twice a year word will get around that Theresa is making her cake, and like magic a slice will end up in my greedy little hands.

Eventually I wrangled the recipe out of her too. Now, don’t make the rookie error of doing this cake in a loaf tin. Somehow I’ve lost my square cake tin {someone came in and stole it, I’m sure of it}, so I resorted to a loaf tin. The problem is that the cake-to-icing ratio is just off. A square tin makes it just so right. Don’t make my mistake.


2 cups self-raising flour
1 teaspoon cinnamon
2 cups grated carrot
1 cup brown sugar {firmly packed}
1 cup pecans, chopped {plus extra to decorate}
1 cup vegetable oil
3 eggs, lightly beaten

125g cream cheese, chopped
60g butter, chopped
1 tsp vanilla extract
1 cup icing sugar


♥ Preheat your own to 180 degrees Celsius. Lightly grease and line a square 22cm cake pan with baking paper.
♥ Sift the flour and cinnamon together in a large bowl. Add carrot, sugar, pecans, oil and eggs. Stir to combine.
♥ Pour into the pan, and smooth over the surface. Bake for 1 1/4 hours or until cook through {test with a skewer}.
♥ To make icing: In a bowl beat the cream cheese, butter and vanilla together. Add in the icing sugar little by little and beat until combined and a spreadable consistency. Spread over cake and decorate with pecans.



13 thoughts on “Oh-so-good carrot cake”

  1. Yum! I love carrot cake and was just taking about making some except I didn’t have a recipe then this popped up on my computer. It can’t be purely coincidence! 😀

  2. Oooh yum!! This looks tasty!! Im still trying to get my kids to like Cream Cheese frosting. Every time Im like ‘Whats not like to like? Fine – Dad and I will eat it all’ So we do :o) I guess it kinda works in our favour that way……
    As for eating other people food, you should check Post-Secret today. Someone on there got sick of having their lunch stolen from the work fridge. So they made a tasty substyle sandwich with lettuce mayo and CATFOOD. Yummo!!

  3. I love carrot cake and like you I think it has alot to do with the cream cheese icing! I also consider it a healthy baked treat as it contains veggies! 😉 thanks for sharing. I might try this recipe.

  4. My mum makes an epic carrot cake, she makes hers with walnuts though. I think I’ll ask her to try pecans instead, I prefer them to walnuts 😉

  5. Great! I’m just about to make it!
    At any school bake sale, I would only buy pieces of cake and slices my mum would make (even though I would have some in my lunchbox) but I couldn’t bring myself to eat anyone else’s cakes! And still cant bring myself to eat homemade birthday cakes a work :/

  6. That looks the bomb! I have a tradition that I always make a carrot cake for Easter. This will be this years recipe!

  7. OMG! I love carrot cake! But alas, I am the only one in my household that does, so I don’t make it… Maybe I should whip one up just for me and eat until I am sick??? That or freeze some… do you know if it is freezable?

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