17 Nov 2015

The ultimate super moist carrot cake

I bloody love carrot cake. It’s my favourite cake in the world. I also love discovering recipes on other blogs, and over time I’ve tried various cakes, bakes and meals that I have come across in the blogosphere.

So when I recently successfully – if I say so myself – baked this amazing carrot cake, I thought I’d share it, so more people can have the pleasure of this delicious, super moist treat.

I have been on a bit of a carrot cake mission lately. We have this lovely deli in our village, and the lady who owns it makes one of the best carrot cakes I have ever eaten – and trust me, I’m a connoisseur when it comes to these matters. However, even though I tried to convince her many times to share her recipe, she’s just not been very forward coming; not out of malice or because she doesn’t want to give it away, I might add, but simply because she says she’s been doing it in a certain way for years and never even thinks about the method or quantities she uses. Fair enough.

So I set out to find the ultimate, super moist carrot cake recipe that comes as close to it – or even beats – my local deli’s version. The below is a concoction of various recipes I have tried, and I find it really works. John took the cake to work the other week and it was gone in minutes, with one of his colleagues even saying it was the best carrot cake he’d ever eaten – granted, I don’t actually know how many this guy has eaten, but I take the compliment, thank you very much.

So, without further ado, here goes:


Cake Mix:

200g light brown sugar (dark brown sugar is fine, too)
180ml vegetable oil (I used sunflower, as that’s what I had)
60g yoghurt (full fat or low fat, doesn’t matter)
3 large eggs
2 tsp vanilla extract
250g plain flour (make sure this is the exact measurement)
1 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
260g very finely grated carrots
A cup of grated nuts (pecans, walnuts or a mixture of all sorts of nuts)
Walnut or pecan pieces to sprinkle on top

Cream Cheese Frosting

225g cream cheese, softened at room temperature
115g unsalted butter, softened at room temperature
300g icing sugar
2tbsp double cream
2tsp vanilla extract
A dash of salt (optional)


Preheat the oven to 180 degrees C.

Coat a 9 inch spring form with cooking spray or butter / margarine and set aside.

In a large bowl combine the brown sugar and oil with an electric whisk on medium speed. Beat in the yoghurt until fully combined. The mixture will be quite gritty and thick. Add the eggs, one at a time, and mix in the vanilla.

In a separate bowl combine the flour, baking powder, cinnamon and salt and gradually mix the dry ingredients into the wet ingredients until all is combined well, but make sure you don’t overdo it. Fold in the grated carrots and the grated nuts.

Pour into the form and bake for ca. 35 minutes, checking the cake mix after 30 minutes whether the centre comes out clean. You want the dough not to stick anymore, but you also need to time it right, so it retains its moisture and doesn’t overbake, so hang around and keep checking.

Allow cake to cool before frosting.

To make the frosting, beat the softened cream cheese and butter with an electric whisk on medium speed until it becomes a soft and creamy texture. Add the icing sugar (carefully, or you’ll be covered in it) and beat until it’s thick and combined. Add the cream and vanilla extract and beat again for another couple of minutes. Add more sugar until you’re happy with the thickness of the frosting. You can add the salt at this stage to cut some of the sweetness.

The cake tastes best the next day once all the flavours have had the chance to mix and develop together. You can keep the frosted cake in the fridge for around a week, or the cake without frosting in the freezer and defrost when the mood takes you (and make fresh frosting, of course).


* Linking up with Lets Talk Mommy and #ShareWithMe



  1. Mmm. Your carrot cake looks amazing, no wonder it was gone in minutes. Carrot cake is one of my favourite sweet things. If you fancy popping by, I have a link up that this would go down on. It's called Life Loving Linkie - I'd love to see you (and your carrot cake) there!

    Sally @ Life Loving

  2. Carrot cake is my absolutely favorite and it's got to be really moist if it passes the test. This looks to perfection my lovely. Great recipe. Thank you for stopping by LTM and linking up to SWM. I hope to see you again tomorrow for another great round of #sharewithme


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