This is my favorite carrot cake recipe. The cake is easy to make, moist and full of flavor that it’s almost impossible to stop at just one piece. You’ll want to make it over and over again.

In this recipe, I used carrots and spices and then added pineapples, toasted walnuts and desiccated coconut. These additional ingredients made all the difference.

To make this carrot cake you’ll start by mixing your dry ingredients. When doing so, it’s important to measure them out as with all cakes. Don’t pack the flour into the cup as this will mean you’ll end up with more flour than required. Scoop the flour with a spoon or a smaller cup into the measuring cup then level it off with a spatula or the back of a knife.
I like to use spices in my carrot cake; cinnamon, cloves, nutmeg and ginger take this cake from good to amazing. An important step with dry ingredients is sieving/sifting them. This incorporates air and helps break clumps.

The wet ingredients in this recipe include; oil, eggs, mala and brown sugar. You’ll also be mixing in grated carrots and pineapples.
The cake is topped off with a cream cheese frosting that compliments it wonderfully.


This carrot cake is just as delicious without frosting. The recipe makes 1kg of cake that’s enough to feed 10 people.
If you plan on not frosting it, you can use 2 500g pans for baking.
Carrot cake
10
15
Minutes45
MinutesIngredients
1 1/2 cups flour
1/2 cup desiccated coconut
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cloves
3/4 cup vegetable oil
1 cup brown sugar - Packed
3 eggs - room temperature
3/4 cup mala - room temperature
1 teaspoon vanilla
2 cups carrots - grated
1/2 cup pineapples - cubed into small pieces.
1 cup walnuts - toasted
Directions
Preheat the oven to 175 degree Celsius. Grease and line with parchment paper (this helps in ease of removal after baking) three 6inch pans or 2 500g baking pans.
In a bowl, sift the flour, baking agents and spices. Set aside.
In another bowl, whisk together the oil, eggs, mala, vanilla and brown sugar.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Fold in the carrots, pineapples and walnuts.
Pour the batter equally (a scale would help) into 3 or 2 prepared pans (depending on if you are frosting). Bake for 35 - 40 minutes depending on your oven. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and set aside on a rack to completely cool
Spread the cheese cream frosting on the cooled cake. Refrigerate the cake for about an hour before serving
Cover the leftover cake and store it in the fridge for 5 days