Special Carrot Cake

    (42)
    1 hour 20 minutes

    The secret to this truly moist cake is that the carrots are cooked instead of raw. It really is better the day after it is made - refrigerate overnight please.


    44 people made this

    Ingredients
    Serves: 18 

    • 6 carrots, quartered
    • 2 cups (250g) plain flour
    • 2 cups (440g) white sugar
    • 2 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 3 eggs
    • 2 teaspoons ground cinnamon
    • 3/4 cup vegetable oil
    • 2 teaspoons vanilla essence
    • 3/4 cup (185ml) buttermilk
    • 125g crushed pineapple with juice
    • 100g shredded coconut
    • 1 cup (125g) chopped walnuts
    • 125g cream cheese, softened
    • 65g butter
    • 1 teaspoon vanilla essence
    • 2 cups (375g) icing sugar

    Directions
    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. In a small saucepan cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
    2. In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, bicarb soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
    3. Pour into paper towel-lined 20x30cm pan.
    4. Bake at 180 degrees C for 55 minutes, or until cake tests done.
    5. Place cake on a plate and allow to cool completely before icing.
    6. To Make icing: Combine cream cheese, melted butter, 1 teaspoon vanilla essence and icing sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (38)

    by
    231

    hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be better or what am I missing here, lol? thanks in advance!  -  04 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    69

    I have made this cake several times and everytime it's a hit. It's very moist and yummy. I do substitute a few ingredients. I use 1 tsp. of allspice and 1 tsp. cinnomon. I also used pecans instead of walnuts. I add raisins because to me carrot cake isn't carrot cake without them. As for lining the pan with paper towels...I didn't. I just prepared my pan with oil & flour and baked as directed. I baked it a bit slower than the directions assuring even cooking. I make this a two layer cake and doubled the frosting recipe to have enough to cover both layers. I sprinkled chopped pecans over for garnish. It taste great and makes a great presentation.  -  12 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    52

    where did I go wrong? tasted good, but turned out like a rubber duck, Mixture too wet maybe, but followed the recipe exactly, maybe it's the Australian carrots at fault  -  08 Jul 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate