Carrot Cake



Carrot Cake

Sweet cake baked made with grated carrot and ground ginger
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 10 People


  • Ceramic Bowl
  • Glass Mixing Bowl
  • Rubber spatula
  • Cake Baking Tray
  • Oven
  • Bread Knife


  • 2 Cups All-purpose Flour
  • Tbsp Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Tsp Nutmeg
  • ½ Tsp Ground Ginger
  • 4 Eggs
  • ¾ Cup Vegetable Oil
  • ¾ Cup Brown Sugar
  • ½ Cup Sugar
  • 2 Cups Carrots 4 Large Carrot Grated

For Cream Frosting;

  • 200 g 200g of Cream Cheese
  • 100 g 100g of Butter Unsalted
  • 3 Cups Confectionery Sugar
  • 1 Tsp Vanilla Essence
  • 1 Tsp Lemon Zest
  • A Handful of Pecans Roasted & Chopped


  • Pre-heat the oven at 180c.
  • In a large mixing bowl, mix the flour with cinnamon, baking powder, baking soda, salt, nutmeg, ground ginger, and set aside.
  • Whisk the eggs, oil, white sugar, brown sugar, and set aside.
  • Grate the carrots and set aside.
  • Mix half of the flour mixture into the egg mixture.
  • Then pour the rest of the flour on the carrot mix till evenly coated, and fold in the dusted carrots into the wet mixture.
  • Pour the batter into a greased pan.
  • Bake at 165c for 30 - 35 minutes or until a toothpick inserted comes out clean.
  • Let cool off completely on a wire rack.
  • In a medium bowl, whisk cream, cheese, butter, confectionery sugar and vanilla essence until the mixture is smooth.
  • Cut the crown crust off and cut the cake into two equal disks.
  • Spread the cream cheese mixture on one disk and place the other half on top and spread the remaining mixture by using the spatula to twirl the cream on top.
  • Sprinkle the roasted pecans on frosting for garnish.
  • Carrot cake ready. Slice and serve.


Keyword Carrot, Carrot Cake

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