I was never really a fan of carrot cakes all these while probably because I never had any good experience eating a good carrot cake out there. Maybe the thought of eating a “vegetable” cake deterred me from wanting to try this out compared to chocolate cakes or cheese cakes. Anyway, not any longer ever since we got ourselves a Fagor oven in our new house. Carrot cake rocks! More so when it is topped with lemon cream cheese frosting and eaten slightly chilled.

My wife made this a couple of weeks back and I’m now a fan of carrot cakes. Moist and nutritious, this carrot cake is laden with freshly grated carrots, sweetened pineapples, oven-toasted walnuts and plump raisins. I think the best part that there is no mixer involved (with a little caveat that a mixer would be required to prepare the frosting). Just get yourself a big bowl and spatula and give it a good mix ala manual ;)

What makes this carrot cake so special that I have decided to call it the Ultimate Carrot Cake Recipe? Well, it’s been handed down from my mother-in-law to my wife, it tastes good as reported by many who have tasted this and most of all, one piece is never enough. Need I say more? :D

This is my mother-in-law’s recipe for Carrot Cake with Lemon Cream Cheese Frosting

Ingredients

  • 240 grammes carrots (grated)
  • 120 grammes tinned pineapples (tinned, drained and chopped)
  • 60 grammes raisins (lightly chopped)
  • 60 grammes walnuts (toasted, cooled and chopped coarsely)
  • 240 grammes self-raising flour
  • 1/4 teaspoons cinnamon powder
  • 1/4 teaspoons nutmeg powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons vanilla essence (add to eggs)
  • 3 eggs
  • 200 210 grammes castor sugar
  • 180 ml cooking oil

Lemon Cream Cheese Frosting

  • 30 60 grammes butter (room temperature)
  • 60 230 grammes cream cheese (room temperature)
  • 30 230 grammes icing sugar (sifted)
  • 1 teaspoon grated lemon rind (grate the skin)

Method

Sift the flour with soda and baking powder. Add castor sugar.

Beat Whisk eggs lightly until frothy in a separate bowl. Add in vanilla essence.

Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.

Then add in the raisins and walnuts.

Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45 minutes.

Remove from oven and allow to stand to cool before applying a thin layer of frosting.

Cake is best served chilled.

Frosting

Beat Put cream cheese and butter in the a bowl of using a hand-held or an electric mixer. Beat on low speed till blended. Gradually add icing sugar (sifted) and continue beating until smooth.

Add vanilla essence and grated lemon and allow to beat till well combined.

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Comments

  1. 1
    noobcook
    August 12th, 2009 at 6:59 pm

    This looks and sounds amazing. Love the touch of savoury in this one =)

  2. 2
    Kaity
    August 12th, 2009 at 8:04 pm

    You know, this is also called Passion Cake, to stop people being freaked out by the vegetableness. Chocolate and courgette cake is another amazing way of using vegetables in cakes, and you can also use beetroot. Yummy!

  3. 3
    Miakoda
    August 12th, 2009 at 9:02 pm

    Ooh, looks good. Very similar to mine :)

  4. 4
    food-4tots
    August 13th, 2009 at 12:20 am

    Judging from the list of ingredients used, it is definitely an ultimate cake to me. The texture looks great too! ;)

  5. 5
    The Grub Hound
    August 13th, 2009 at 1:38 am

    num..num…love carrot cake…great frosting…and so healthy.(well it does have carrots)

  6. 6
    wei
    August 13th, 2009 at 1:44 am

    Can we use self-raising flour? If so, how much?

  7. 7
    pablopabla
    August 13th, 2009 at 11:06 am

    noobcook : It’s delicious. You should try making this.

    Kaity : Thank you for the information :D

    Miakoda : Really? Let me check it out!

    food-4tots : Will you be trying this out?

    The Grub Hound : I think rabbits will love this as well ;)

    wei : Yes, self-raising flour is used here. See the recipe above.

  8. 8
    pigpigscorner
    August 14th, 2009 at 9:21 pm

    wow looks really moist! I’ve never used pineapples in carrot cakes before, sounds like a nice addition!

  9. 9
    Rasa Malaysia
    August 17th, 2009 at 1:43 am

    Sounds delicious with all the right ingredients. But pineapples???

  10. 10
    reeseboston
    August 17th, 2009 at 2:06 am

    Looks moist and delish!

  11. 11
    ratna
    August 25th, 2009 at 7:48 pm

    Pablo, what’s the size of your baking tray? Thank you for this recipe. I’m gonna try it soon. :)

  12. 12
    pablopabla
    August 26th, 2009 at 12:15 pm

    pigpigscorner : Yes, the pineapples give it a distinctly sweet flavour but you should not overdo it :D

    Rasa Malaysia : Yes. Pineapples. You can also use applesauce. The pineapples add moist and flavour to this cake.

    Reeseboston : It is!

    Ratna : My wife uses a 10in x 10in square baking tray for this recipe.

  13. 13
    Hugging the Coast
    August 29th, 2009 at 8:21 am

    Carrot cake is a great way to get your kids eating their veggies. :)

  14. 14
    Jayce
    September 11th, 2009 at 10:45 am

    Look yummy. Can I try some? :P

  15. 15
    pablopabla
    September 14th, 2009 at 9:41 am

    HtC : In a way, yes. But this may encourage sweet tooth instead :D

    Jayce : Finish liao lor!

  16. 16
    foodlover
    September 20th, 2009 at 3:53 am

    Tried it…delish….thanks 4 recipe..my folks were amazed !

  17. 17
    pablopabla
    September 28th, 2009 at 10:12 am

    foodlover : I’m glad it turned out well! :)

  18. 18
    Ratna
    September 30th, 2009 at 10:36 pm

    Pablo, I tried your recipe. It was perfect. Thank you!!
    Btw, do you also have a recipe for a homemade mooncake? :D

  19. 19
    Apple
    October 7th, 2009 at 8:56 am

    How long can this cake be stored in the freezer? I plan to try it out and if success, would like to give it away.

  20. 20
    pablopabla
    October 7th, 2009 at 2:00 pm

    Apple : No, don’t store in the freezer. It will get frozen and I’m not sure it’ll taste good when it is thawed. You might want to try keeping it in the fridge instead and it should be good for at least 3 days.

  21. 21
    Elaine@A Series of Kitchen Experimens
    October 18th, 2009 at 7:37 am

    Pablo, I am going to use this recipe this evening to make Carrot Cake. I have an excess of carrots that I need to use! Thanks! :)

  22. 22
    terri
    October 19th, 2009 at 3:43 pm

    Dear Pablo

    You’ve not been posting for some time, hope alls well with you and you’re just swamped with work! In the meantime, we will just have to satisfy ourselves with your recipe archive.

  23. 23
    Yum Asia
    December 3rd, 2009 at 1:30 pm

    Pablo, my dad was exactly the same as you about carrot cake until my mum convinced him to try her homemade recipe cake. The only difference to your wife’s (I think) is that she uses corn oil rather than any cooking oil – it seems to give the cake more ‘depth’ while still keeping the light. Oh and pecans rather than walnuts.

    A tip to the cake keeping longer – don’t frost all of it at once. We do this, just make the frosting separately and keep the cake in an airtight container (it lasts a couple of weeks this way). Then every time you serve it just put a huge dollop of frosting on which you have kept in the fridge in another airtight container. Now you can enjoy the cake for longer, even if you do have to make a couple of batches of frosting!

  24. 24
    delia
    December 3rd, 2009 at 2:24 pm

    Pablo,
    This cake is delicious. I’ve done a few carrot cakes but none can compare with this one. BTW, I’ve cut down the sugar cos’ i think it’s a bit too sweet for me.

  25. 25
    tracieMoo
    December 8th, 2009 at 10:11 pm

    the carrot cake looks fantastic. It’s quite interesting that you’ve added pineapples in it. I would really like to give this a try.

  26. 26
    pablopabla
    December 10th, 2009 at 1:15 pm

    Terri : I’m still here! Just not cooking anything new of late :P

    Yum Asia : Thanks for the tips. We usually have no problems with the frosting because the cake gets eaten up within 2 days’. LOL!

    Delia : I’m glad you tried this out though you’ve tried other carrot cake recipes and found this good enough to warrant leaving a reply here. Yes, feel free to adjust the sugar levels. Better for your health too :D

    TracieMoo : The pineapples are co-stars. Even so, they add a refreshing taste to this cake.

  27. 27
    MaryMoh
    December 10th, 2009 at 7:20 pm

    wow…a lot of beautiful ingredients in this cake…has to be very delicious. Looks very moist. Thanks for sharing.

  28. 28
    Hera Martin
    December 15th, 2009 at 3:34 pm

    This receipe I am looking for long time finally I’ve found this one, and I am going to try make one, thank you.

  29. 29
    rene
    December 16th, 2009 at 1:12 am

    thanks for sharing these recipes.. hope to see more in the near future :)

  30. 30
    Sandrine
    December 18th, 2009 at 12:27 am

    hello, every week I have been dropping by your blog, hoping for to see your new posts/recipes..
    no new ones since August … :(

    I love your blog, please continue posting.

    Happy Holidays! Happy New Year

    -Sandrine

  31. 31
    pablopabla
    December 23rd, 2009 at 10:03 pm

    Sandrine : I finally posted, after such a long time. Thank you for staying loyal to Delicious Asian Food and I wish you happy holidays and a smashing new year!

  32. 33
    ILikePaperCutting
    April 16th, 2010 at 4:59 pm

    definitely will try this out when you mentioned ‘grandmother’s or MIL’s recipe’. Hope it is not too sweet.

  33. 34
    Amy
    April 18th, 2010 at 1:46 pm

    The ingredients are great. Usually I’ll froth the eggs, then pour in sugar gradually while continue to froth it, follow by oil n vanilla essence. The mixture will become pale n thick. Fold in the carrot n pineapple. Sieve all dry ingredients together n fold in last. It’ll give a nice texture.

  34. 35
    Jay
    May 13th, 2010 at 11:43 am

    The cake looks delicious and healty. Will try baking it this weekend.

  35. 36
    Emily
    July 15th, 2010 at 12:02 pm

    I started to learn baking recently and tried on this receipe. It is really wonderful, and have done 3 so far. My colleague like it. And me too. Thanks for the sharing.

  36. 37
    pablopabla
    July 15th, 2010 at 12:07 pm

    Emily : I’m glad that you’ve found this recipe doable and delicious enough to share with your colleagues. Thanks for your feedback and endorsement :D

  37. 38
    Marilyn Kenworthy
    August 8th, 2010 at 9:45 pm

    Thanks for the recipe. It was delicious. All my work colleagues love it. It is so moist. I did read the comments and cut down the sugar in the cake and it turned out really well.

  38. 39
    Verlaine
    August 19th, 2010 at 9:19 am

    Dear Paplopabla,

    Thank you so much for the recipe. I baked one for my daughter’s party last night & the verdict : NOT A PIECE LEFT!!!!!

    Note : I used only 185g castor sugar in cake & 200g icing sugar in topping. I just love the taste of cream cheese, so I used less sugar…..huhuhu!!

    Bravo & keep the recipes coming!!

  39. 40
    As
    February 17th, 2011 at 11:03 am

    The best carrot cake ever…thanks for sharing it with us.

  40. 41
    Carol Lim
    March 20th, 2011 at 12:08 am

    Thanks for sharing the great recipe. Now I know why it’s called The Ultimate Carrot Cake Recipe.

    I followed all the steps from the recipe, only substitute the walnut with almond & reduced the sugar
    I’m not a sweet tooth person hence I reduced 30gm sugar from the cake ingredients & 30gm from the lemon cheese topping.

    Bravo & keep the recipe alive!!! Cheers

  41. 42
    Selena
    April 17th, 2011 at 12:58 am

    This reminds me of a long lost recipe I’ve been trying to find. Hw much applesauce would you use, and I’m going to have to figure out what the US cup and teaspoon equivalent to grammes would be! I have not a clue. Guess there is probably a chart online somewhere… Thanks

  42. 43
    sanji
    April 21st, 2011 at 10:40 am

    hi,is that 8 inch pan we need?

  43. 44
    Nisyah
    July 29th, 2011 at 1:10 pm

    Thank you for sharing the recicpe.

    I baked it this morning for my son 1st birthday. Got 19 cupcakes. Tried one and uh-oh it’s simply marvellous. Thank you again.

  44. 45
    Maya
    August 13th, 2011 at 6:28 pm

    Oh I love carrot cake. At first I thought this would be a Chinese radish cake (which I also adore). I will give this a try soon. Most of the time I will buy premix carrot cake and just add carrots. If I had only known earlier how easy it is – thanks for sharing. ;-)

  45. 46
    CikguKeAku
    November 3rd, 2011 at 10:46 am

    Great recipe. I am going to make cupcakes out of this recipe.

  46. 47
    jlinij
    November 29th, 2011 at 9:49 pm

    Overall it’s a great recipe..i tried baking it last week however d cake didnt turn out tat well,it’s quite dense,thick n not fluffy enough..not sure which step i have not done enough..followed evythg thou..

  47. 48
    pablopabla
    November 30th, 2011 at 5:00 pm

    jiinij : Hi, it’s a semi-dense cake. Not supposed to be fluffy (if you meant something like chiffon cake)

  48. 49
    rekha
    December 6th, 2011 at 9:54 pm

    i wanted to bake something new tis christmas..never made a carrot cake b4…your recipe sounds interesting…wil surely try it!!! :)

  49. 50
    SL
    May 27th, 2012 at 10:48 pm

    Hi, chanced upon this recipe and I am so eager to try it soon as my hubby’s birthday cake. May I confirm the quantities of ingredients used for the frosting? The original recipe seems to be 60g butter, 230g cream cheese, 230g icing sugar and 1 lemon, but there were cancellations and the revised amounts are 30g butter, 60g cream cheese, 30g icing sugar and 1 teaspoon grated lemon. As the original and revised amounts seem to be very different, which quantity should I follow? Thanks.

  50. 51
    SL Ho
    May 29th, 2012 at 5:24 pm

    Hi, if I were to replace the pineapples with applesauce, how much applesauce would I need?

    Thanks!

  51. 52
    pablopabla
    May 30th, 2012 at 9:46 am

    SL : Hi, do use the amended recipe. Tastes better and healthier :D

  52. 53
    pablopabla
    May 30th, 2012 at 9:50 am

    SL : Erm….unfortunately, I’m unable to answer your question because I’ve not tried that before. However, I suspect that the end result may not be desired because applesauce is a puree of stewed apples whereas the pineapples used in this recipe are from cubes. Texture and taste would be very different. Do try this recipe in its original form for an idea of how it would turn out.

  53. 54
    zt
    August 13th, 2012 at 6:20 pm

    Tried the recipe but forgot to add in the nutmeg and cinnamon powder. >> its not included in the procedure ~.~

  54. 55
    Mrs Roy
    October 18th, 2013 at 9:14 am

    Hi Pablo,
    A superb cake… i tried it and it was wonderful.. juz the way i wanted my carrot cake to be… i omitted the pineapples and used brown sugar instead of white…..everyone in my family commented and said ‘nicer than secret recipe’s carrot cake’… woww… and i was asked to bake one for my father in law’s birthday tomorrow…this recipe will be in my favourite collection forever!!

  55. 56
    pablopabla
    October 26th, 2013 at 1:48 pm

    Mrs Roy : I am glad to hear that you’ve successfully baked this cake and have earned rave reviews yourself. Well done!

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