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My Legendary Carrot Cake Recipe

Published on April 19, 2021
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My quest for the best Carrot Cake recipe started when I tasted one slice of Carrot Cake on a Qantas flight from Sydney to Melbourne. I was coming home from Japan with my young children. It was a very long trip and I was extremely tired. The slice of cold and moist Carrot Cake tasted absolutely delicious and I wanted to recreate the cake by myself. I tried some recipes, altered some of them and now I have one great recipe to share with you.
    • 1 & 1/2 cups Self-Raising Flour (*OR Plain Flour 1 & 1/2 cups & Baking Powder 1 teaspoon)
    • 1/2 cup Brown Sugar
    • 1/2 cup Caster Sugar
    • 1/2 teaspoon Salt *necessary!
    • 2-3 teaspoons Cinnamon
    • 3 cups Grated Carrots *tightly packed
    • 1/2 cup Crushed Pineapple *drained well and tightly packed
    • 1/2 cup Sultana Raisins
    • 1/2 cup Walnuts *coarsely chopped
    • 2 Large Eggs
    • 1/2 cup Vegetable Oil *Note: Butter doesn’t work for this cake!
    • 1 teaspoon Vanilla Extract
    • Preheat oven to 180C. Line a cake tin with baking paper. Grate plenty of carrots. If you can't get Crushed Pineapple, just finely chop up pineapple.
    • Combine all ingredients and mix well. Pour the mixture into the cake tin and bake for 50 to 60 minutes or until cooked through. *Note: If cupcakes, bake for 25 to 30 minutes. DO NOT overcook. DO NOT leave the cake in the oven to cool.
    • Let it cool completely. This cake tastes better when cold.
    • If you want frosting or icing, traditionally Cream Cheese Frosting is nice for this cake. The cake tastes great without the frosting.


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