Super Moist Carrot Cake

Super moist and super delicious.

This is one of my favourite bake-from-scratch cakes. I love it because it is easy to make and tastes amazing. It is so good that I don’t really think it needs decorating, even though I smoothered mine in some ready-made cream cheese frosting 😉

There is a big heap of grated carrots in this cake which gives it the perfect texture. However, the most important ingredient is extra virgin olive oil. I like to think that combination makes this ‘healthy’…

You do need a big cake pan to bake this in – I used a 23cm/9 inch pan, but you could even go up to a 25cm/10 inch if you have one. Don’t worry if you can’t eat it all at once as it will keep for 4-5 days in an airtight container.

Ingredients – makes a big cake:

  • 2 cups plain (all purpose) flour
  • 2 cups white sugar
  • 1/2 cup finely chopped walnuts
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon mixed spice
  • 1 cup Extra Virgin olive oil
  • 1/2 cup vegetable oil
  • 4 eggs
  • 4 medium carrots, grated (you need approx 4 cups of grated carrot)


  • Heat your oven to 180C/160C fan forced/350F. Grease a 23cm/9 inch spring-form pan with a little oil or butter.
  • Put the flour, sugar, chopped walnuts, bicarb of soda, vanilla and mixed spice into a large bowl and stir.
  • Put the two types of oil and the eggs into a large jug and whisk.
  • Mix the oil/egg mixture with the flour mixture until all the flour is combined.
  • Stir the grated carrot into the cake mixture.
  • Pour the cake mixture into the prepared pan and level the surface with the back of a spoon.
  • Bake for 45 minutes then cover the top of the pan with aluminium foil. (This is to prevent the cake from over-browning.)
  • Bake for a further 45-50 minutes or until a skewer comes out with moist crumbs attached when inserted into the centre of the cake.
  • Remove from the oven and leave to cool in the pan for an hour.
  • Remove from the pan and turn out onto a wire rack to cool completely.
  • Decorate if you like. Cream cheese frosting works well with carrot cake, or use your favourite vanilla frosting instead.
  • Serve and enjoy!

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4 Responses to Super Moist Carrot Cake

  1. backtothebakics says:

    Oh my that cake looks good. It looks super moist. I love carrot cake when it’s made from scratch because it always more moist than any store bought carrot cakes. Can’t eat it all at once? Ha! If I had such a beautiful cake to share with my family right now it’d be gone in a second.

  2. trkingmomoe says:

    I shared this on face book. Thanks for the recipe.

  3. Pingback: Carrot Cake Cookies | Recipe Adaptors

  4. Pingback: Carrot, Pine nut and Pepita Loaf | Recipe Adaptors

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