Special Carrot Cake

    Recipe Picture:Special Carrot Cake

    Special Carrot Cake


    44 people made this

    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.

    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

    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.
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    Reviews in English (37)


    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)


    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)


    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)

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