Moist Tasty Carrot Cake

IMG_0640Hey!! So this week I decided to make a carrot cake since it was Easter. It is very moist and won’t work without the nuts and will help spice up your weekend baking.IMG_0641IMG_0649


Prep Time: 30 minutes

Cooking Time: 40 minutes




  • 2 cake tins – 9 inch by 2 inch
  • Electric Mixer
  • Two large mixing bowls
  • Wire Rack
  • Grease proof paper
  • Plate to serve




  • 265g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 300 ml vegetable oil
  • 200g granulated sugar
  • 200g brown sugar
  • 1  1/2 tsp vanilla extract
  • 4 large eggs
  • 6 medium carrots, grated and peeled
  • 100g chopped pecans




  1. Preheat the oven to 180°c, 325°f, Gas mark 4 and line the bottom of the tins with grease proof paper, sticking it down with butter. 
  2. In one of the two bowls, mix together the flour, baking powder and cinnamon until nicely blended.
  3. In the other bowl, add the oil, both sugars and vanilla and mix until well combined.
  4. Now add the eggs one at a time and mix until just combined.
  5. Add the dry mixture in 4 parts to the wet mixture and then, when the batter is smooth, stir the carrots and nuts on a low speed.
  6. Then divide the batter between the two tins and bake for 35 to 45 minutes ( until the tops of the cake are spring when prodded lightly ). 
  7. Once out of the oven, cool the cakes in the tins for 20 minutes before tipping them out onto the wire rack, peeling off the grease proof paper.
  8. When they are completely cooled, make this frosting ( click on these words ) , I added green food colouring to mine and you can add decorations.
  9. Put on the plate and have a great time eating it!!



I hope you have liked this blog and the quote please comment, like and follow!! BYE!!


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