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Best carrot cake ever

A super moist carrot cake with creamy cream cheese frosting.
Servings: 1 large cake


  • Electric beater


  • 4 Eggs
  • 300 ml Vegetable oil
  • 375 ml sugar
  • 5 ml almond essence
  • 10 ml vanilla essence
  • 500 ml cake flour
  • 5 ml salt
  • 7 ml cinnamon powder
  • 7 ml bicarbonate of soda
  • 500 g grated carrots
  • 1 00 g flaked almonds
  • 227 g pineapple crush
  • 250 ml desiccated coconut

Cream cheese Frosting

  • 1 tub cream cheese
  • 113 g butter
  • 450 g icing sugar


  • Preheat the oven to 180° C and spray a bunt tin cake with non-stick spray.
  • Beat the eggs, vegetable oil, sugar, almond essence, and vanilla essence until light and fluffy.
  • Sieve the following items together 3 times: flour, salt, cinnamon, bicarbonate of soda.
  • Mix the carrots, pineapple, flaked almonds, and desiccated coconut together in a separate bowl.
  • Add the flour mixture and the carrot mixture to the egg mixture and mix very well with an electric beater.
  • Add the mixture to the cake tin and bake for 1 hour.

Cream cheese frosting

  • Mix all the ingredients for the frosting in a mixing bowl.
  • Spread evenly over the cake and decorate with almonds that have been toasted over dry heat in a pan and desiccated coconut.


This cake can be baked in both a ring pan or as a layered cake.