Wednesday, November 3, 2010

Best Ever Carrot Cake...

i know you think you've read it before,
but i'm not kidding you,
this one gets rave reviews
where ever it goes...

it was my night
{week 5 to be precise}
to take something for supper
at bible college.

mmm....i thought
what can i make
that most people would like?

i had a linen party
a couple of months ago
and everyone there
carried on about the carrot cake...
{which i hadn't made for a couple of years,
the recipe had sat forgotten and neglected,
we'd moved on to others instead}

so i made the carrot cake yesterday afternoon
{wouldn't you know it, the electric mixer made loud rattling noises
and gave up, just as i was making the icing,
quarter of an hour before i needed to leave
so it didn't look the best dressed}

anyway i took it along for supper last night
and people raved again!

they all said things like...
'this is the best carrot cake i've ever tasted!'

so i'm writing it out for you...
just in case
you would like to bake
the best carrot cake ever...

i know somewhere out there
the weather is grey,
bellies need warming up
and you're looking for a good reason
to turn on the oven!

so here goes...

you will need...

3 eggs
1 cup white sugar
3/4 cup cooking oil {i used canola 'cos there is no taste}
1 and a 1/3 cups plain all purpose flour
1/2 teaspoon salt {optional}
1 and a 1/3 teaspoons bicarbonate of soda
1 and a 1/3 teaspoons of baking powder
1 and a 1/3 teaspoons of cinnamon {approx. a little more doesn't matter!}
2 cups of grated carrot {i used the finer side not the chunky side of the grater}
1/2 cup of walnut pieces {or a few more}
1 teaspoon of vanilla essence {optional}

firstly...grease your pan...a square 8 inch pan or a largish round pan.
heat up the oven to 300 degrees fahrenheit or 150 degrees celcius.

beat the eggs and the sugar until pale and frothy.
drizzle the oil in beating as you go.
sift in the dry ingredients and stir into the mixture.
fold in the carrot, walnuts and vanilla essence.

pour mixture into the baking tin and bake for 1 hour.

now here's the icing on the cake...
soften 4 ounces or about 1 medium tub {125 grams) of cream cheese,
add a tablespoon of softened butter
and enough icing sugar {powdered sugar?} to sweeten to your taste..
beat until smooth and spread over the cooled cake.

i had wrapped it up in cling film to go,
before i realised i didn't have a pic of the finished cake.

enjoy a piece of cake with your tea and have a fabulous wednesday...

naturally Carol  xox


  1. Will try this soon. I'm on the hunt for the best carrot cake recipe for sometime now (on the net & cookbooks). I have one but I'm I know there is something better out there. This might be it. Thanks for sharing!

  2. Oh yum,wish I could have some..diabetic now,
    XXXXX Crystal

  3. Mmmmmmm, Love carrot cake! especially when it's shared with friends or family and a lovely cup of coffee.

  4. Looks delicious, I will try that recipe next time I go to make a cake. Love the taste of carrot and walnuts.

  5. Yum, carrot cake is one of my childhood favourites and a real comfort food for me. Thanks for sharing the recipe, I will definitely be giving it a go!

  6. This looks delicious, Carol. Carrot cake is my husband's favorite. I'm going to have to try this for him. Thanks!


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