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A serve of iced carrot cake on a square white plate

The Best Carrot Cake

This carrot cake is made with fresh carrots, bursts of juicy pineapple, crunchy nuts, and a sweet cream cheese frosting.
5 from 11 votes
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Course: Dessert
Cuisine: Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 serves
Calories: 636kcal


  • Beaters, stand-mixer or Thermomix
  • Oven


  • 3 eggs
  • ½ cup (120g) vegetable oil
  • cups (300g) caster sugar
  • cups (360g) self-raising flour sifted
  • ½ teaspoon bicarbonate soda sifted
  • 2 teaspoons cinnamon sifted
  • pinch salt
  • 440 g pineapple tin crushed and drained
  • 300 g carrots approx 4 medium carrots
  • 200 g pecans chopped (or walnuts)

For the cream cheese frosting

  • 250 g cream cheese
  • ½ cup icing sugar sifted
  • 100 g white chocolate melted and cooled


  • Preheat oven to 190 degrees celsius (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.
  • To make the frosting, beat cream cheese with icing sugar until well combined and smooth.
  • Fold through melted, white chocolate. Spread over cooled cake.
  • Thermomix Recipe - click the link in the notes below for my Thermomix Carrot Cake recipe.


Thermomix Recipe - click here for my Thermomix Carrot Cake recipe.
This carrot cake will keep in the fridge in an airtight container for up to 4 days.
You can bake and frost your cake 1 day prior to serving
Make sure to freshly grate your carrots and to grate them as fine as possible.


Calories: 636kcal | Carbohydrates: 77g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 154mg | Potassium: 300mg | Fiber: 4g | Sugar: 41g | Vitamin A: 4545IU | Vitamin C: 19.2mg | Calcium: 78mg | Iron: 1.3mg