Family Carrot Cake

Here’s our family Carrot Cake recipe. It always goes down a treat and it’s great if you’ve got some carrots in the fridge that are starting to go a bit soft! We use cup measurements here, but you can use a small-dish size tea cup or roughly 125g per cup measurement.

You Will Need: 

2 Cups Plain Flour

2 tsp Baking Powder

1.5 tsp Bicarbonate of Soda

1.5 tsp Salt

2 tsp Cinnamon

2 Cups Sugar

1.5 cups Vegetable or Olive oil

4 Free Range Eggs

2 Cups Finely Grated Carrot

1 Small Tin (227g) Pineapple, finely chopped

1 and 1/3 cups of Desiccated Coconut


1/2 cup Softened Butter

200-250g Full Fat Soft Cheese

1tsp Vanilla Essence

300g Icing Sugar


Grease a 9 x 13 loaf tin and preheat the oven to 160 degrees (Gas Mark 3)

  1. Sift all the flour, baking powder, salt & cinnamon into a large mixing bowl and stir to combine.

  2. First add the sugar, then gradually combine the oil and eggs, beating for a couple of minutes to prevent it from curdling.

  3. Stir in the carrot, coconut and pineapple.

  4. Bake at 160c for 40 minutes.

  5. Meanwhile, make the frosting. Beat the butter and icing sugar together until light and fluffy. Add vanilla essence, then gently beat in soft cheese.

  6. Once the cake is cooked, remove from the oven and allow to cool completely. Transfer to wire rack and spread frosting over the top. Top with walnuts too if you’d like!


For a vegan option, substitute the eggs with 2 flax eggs and 1 table spoon of cider vinegar to mixture. Use vegan spread and vegan soft cheese for topping