Dense Carrot Cake

Dense Carrot Cake


91 people made this

This is a fairly dense and rich moist carrot cake recipe. The quantities given make two cakes, so it's pretty straightforward to halve the recipe if you prefer.


Serves: 28 

  • 4 cups grated carrots
  • 850g tinned crushed pineapple, drained
  • 1 1/2 cups (375ml) vegetable oil
  • 3 cups (660g) white sugar
  • 6 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups (375g) plain flour
  • 3 teaspoons bicarb soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (250g) raisins

Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Preheat oven to 190 degrees C. Grease and flour two 23cm ring tins. Sift together flour, bicarb soda and salt. Set aside.
  2. In a large bowl combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
  3. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool then ice with cream cheese icing.

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