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Carrot Cake

Delicious, moist and not too sweet, this layered cake recipe is a favourite with adults and kids alike.

I’ve kept the recipe simple but if you like nuts in your cake, stir 200g toasted chopped pecans or walnuts into the batter along with the carrots. Raisins or dried currants are also a great addition; 100g can be added along with the carrots. If you do add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Another note, this recipe can work perfectly to makes 24 cupcakes. Baking time will be reduced – so take that into consideration! This cake taste better with time, it allows the flavours to marry. So don’t hesitate to make it the day before and store in the fridge in an airtight container. Just be sure to allow it to return to room temperature before serving.


Multi-Layered Carrot Cake with Lime Cream Cheese Frosting

Serves 12 generously



275g flour

1.5 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

450 grams peeled carrots, (about 6 to 7 carrots), finely shredded

270g sugar

4 large eggs

2 dl vegetable oil or sunflower oil


Lime Cream Cheese Frosting:

140g unsalted butter, softened to room temperature

330g icing sugar, sift if lumpy

1 teaspoon vanilla paste

zest of 3 limes

¼ teaspoon salt

2 tablespoons sour cream

450g cream cheese, cut into cubes. I like to use the Mbudget one but Philadelphia works too!



Preheat oven to 180C. Grease 3 (8 inch) round or square tins with cooking spray or oil. Line the bottom of the pans with baking paper and spray or lightly grease once again then dust with flour, tapping out excess flour.

In a large bowl whisk together all the ingredients for the cake except for the carrots. Add carrots at the end with a spatula. Mix well until thoroughly combined. Scrape the batter into the prepared tins and give a quick tap to remove any air bubbles. Bake until a toothpick inserted into centre of cake comes out clean or with a few cooked crumbs attached, about 20 to 25 minutes.

Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the baking paper and let cool completely before frosting. While the cakes are cooling, prepare the frosting.

In the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using hand-held mixer, beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.

Add the icing sugar, salt, lime zest and vanilla and beat about 4 to 6 minutes. Add in the sour cream. With the mixer running on medium speed, add one cube of the cold cream cheese at a time, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated. Increase the speed to medium high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain, 4 to 6 minutes.

To assemble, divide the frosting into 3 batches and spread over each layer of the cake, being sure to go right to the edges. With the final layer, frost the top and side to create a uniform look. Decorate with whole nuts or as you please.

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