Hands down the best carrot cake recipe you’ll ever come across… the white chocolate cream cheese frosting is amazing! Tried, tested and loved by all!
Gosh I love carrot cake. Well to be honest, I probably love the cream cheese frosting slathered on top even more. But regardless of that, carrot cake is just AMAZING! Funnily enough, I also get emails from you guys all the time asking for a carrot cake recipe… so your wish is my command! This is the BEST Carrot Cake ever!
Now I could have experimented and played around with a few different recipes and hopefully come up with something yummy (like a responsible food blogger would do), or I could ask my lovely friend Danielle from Zamamabakes if I could use her Best Ever Homemade Carrot Cake recipe. You can find Danielle’s original recipe here. And given that I’m still in lazy post-holiday mode, you can probably guess which option I went with!
Danielle is right, this seriously is the best carrot cake ever, so there was hardly anything that I changed at all. I did however, split my cake batter equally between two tins so that I could make a layer cake. If there’s one thing I adore, it’s a layer cake! To say that I’m a bit obsessed with the height you get is the understatement of the year. I know they taste exactly the same as a one layer cake… but oh the height!!! So pretty. You definitely don’t need to make this into a layer cake if you’d rather not (I understand that not everyone is as obsessed with a tall cake as I am!).
If you’re a Thermomix owner then I’ve converted Danielle’s original recipe to suit the Thermomix too (and can I just say how much I enjoyed not having to grate the carrot, because it’s like ‘soooo’ hard to grate a couple of carrots. See I told you… lazy post-holiday mode.
I think there’s two big things that really sold me on this recipe though. The first thing is that the can of crushed pineapple gives the cake a deliciously moist and sweet flavour (kind of like a hummingbird cake). And the second thing is that Danielle adds melted white chocolate to the cream cheese icing. Umm… awesome!!
Do you love carrot cake too? Are you like me and love to secretly pig out on the cream cheese icing when no-ones looking?
The Best Carrot Cake
- 3 eggs
- ½ cup (120g) vegetable oil
- 1¼ cups (300g) caster sugar
- 2¼ cups (360g) self-raising flour sifted
- ½ teaspoon bicarbonate soda sifted
- 2 teaspoons cinnamon sifted
- pinch salt
- 440 g tin crushed pineapple drained
- 300 g carrots approx 4 medium carrots
- 200 g cup chopped pecans - approximately 1 cup you can use walnuts instead
- 250 g cream cheese
- ½ cup icing sugar sifted
- 100 g white chocolate melted and cooled
- Extra 100g white chocolate for garnishing
Preheat oven to 190C (175C if using fan forced)
Grease two round cake tins with baking paper.
Using an electric mixer beat eggs, oil, and sugar until pale.
With a wooden spoon fold through dry ingredients.
Add carrot, pineapple and pecans and stir until well combined.
Pour the mixture equally into the prepared tins.
Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
Cool in pan 5 mins before turning onto cake rack.
Beat cream cheese with icing sugar until well combined and smooth.
Fold through melted, white chocolate.
Spread over cooled cake.
Finish off with white chocolate curls (optional).
*This carrot cake will keep in the fridge in an airtight container for up to 4 days.
The Best Carrot Cake – Thermomix Instructions:
1. Preheat oven to 190C (175 degrees if using fan forced).
2. Grease two round cake tins with baking paper.
3. Peel and roughly chop the carrots.
4. Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot – I prefer mine finely grated). Place the carrot in a separate bowl and wipe out the TM bowl.
5. Place the pecans into the TM bowl and chop on Speed 8 for 5 seconds.
6. Place the pecans into the bowl with the grated carrot.
7. Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
8. Add the dry ingredients and mix on Speed 5 for 10 seconds.
9. Add the carrot, pecans and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).
10. Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
11. Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
12. Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees.
13. Set chocolate aside to cool.
14. Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds.
15. Spread half of the cream cheese on top of one of the cakes.
16. Add the second cake layer on top of the icing.
17. Spread the remaining icing over the top of the cake and finish off with chocolate curls (optional).
* This carrot cake will keep in the fridge in an airtight container for up to 4 days.