• Serves: 8


(8-10 servings)

Carrot cake

  • 1 cup sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 3 cups fresh grated carrots
  • 2 cups un-sifted all purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 cup ground walnut or grated coconut

Cream cheese frosting

  • 1 cup cream cheese, room temperature
  • 1⁄2 cup powdered/confectioners sugar
  • 1 tsp vanilla extract
  • 2/3 cup cold heavy whipping cream
  • Fruits and edible flowers for decoration



  1. In a large bowl, sift the flour, salt, baking soda and cinnamon
  2. In a stand mixer, add sugar, oil and eggs in a large bowl. Mix well and incorporate the grated carrots.
  3. Add the dry ingredient mixture to the carrot mixture and slowly mix until combined. Stir in the coconut.
  4. Pour the batter in cake pan.
  5. Bake at 200°C for 20-30 minutes or until it tests done with a toothpick.

For the frosting:

  1. In bowl, with the paddle attachment, beat the cream cheese until speed until smooth and creamy. Add the sifted powdered sugar and vanilla extract, and cream on low speed until smooth.
  2. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.
  3. Spread your cream cheese frosting on the carrot cake after it has cooled and decorate with fruits and edible flowers.
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