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This incredibly moist and easy Carrot Cake RECIPE is the treat!

Carrot Cake recipe| This carrot cake recipe is so good that the end result will make you think of anything but carrots!

When recipes are this good, you manage to find every excuse to make them! So hurray to the 3rd of February – Carrot Cake day! Go on, indulge, and have another bite (or a million mouthfuls) of this super moist cake!


Serve anyone a plate of carrots, and I’m sure they’ll give you quite a glance. But when integrated in such a perfect slice of Carrot Cake, you’d be lucky if the whole thing lasts even a day! Here’s Sam Cooks to the rescue though!


The flavours of this cake will make you think of anything but carrots, but hey, if you want to play the “vegetable” card, we aren’t going to stop you. After all, carrots are known to have several health benefits, the most popular of which being a contribution to a healthy eyesight. You can see your Carrot Cake, and eat it too! ‘See’ what I did there?


Jokes aside, this Carrot Cake recipe is quick and easy to make. If you’re more into muffins rather than cake, all you have to do is divide the mixture into muffin cups and bake for 15-18 minutes. Adding raisins, pineapple or walnuts are all options. So go ahead and make whatever suits you the most!

Where did the Carrot cake find its origin? Many claim it traces its roots in the Middle Ages in Europe as a carrot pudding. It is also known to be a popular cake in Switzerland, often assumed as a cake for children’s birthdays.


So we’re wondering, what’s your excuse to bake this Carrot Cake? Whatever it is, put on your apron and lets get going!



  • 2 cups all purpose flour

  • 2 cups brown sugar

  • 2tsp baking soda

  • 2 tsp cinnamon

  • ¼ tsp salt

  • 3 cups grated carrots (about 5/6 carrots or 300g)

  • 1tsp vanilla extract

  • 1 ½ vegetable oil

  • 4 eggs


  • 225g cream cheese

  • 110g butter

  • 450g confectionary sugar

  • 2tsp vanilla extract

  • 1 cup chopped pecans

  • Some extra pecans for garnishing


  1. Preheat oven to 180C.

  2. Whisk the first 5 dry ingredients in a bowl.

  3. In another bowl whisk the rest of the ingredient together.

  4. Make a well in the middle and add the egg mixture and fold until completely combined.

  5. Divide mixture into 2 buttered and floured cake tins of size …. And bake for about 40 -45 mins.

  6. Meanwhile, cream all icing ingredients together.

  7. Once the cakes have cooled down, spread a layer of cream cheese between the 2 cake and use the rest to cover the rest of the cake.

  8. Garnish with some pecans.


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