My Legendary Carrot Cake Recipe
Published on April 19, 2021
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.