Kenan Carrot cake

This is my Go-To-Recipe. The cake I make all year through, for any occasion and it never, never disappoints. I am sure you will add this bake to your Favourites too ๐Ÿ˜‰

Makes: 1 Big cake (23cm)

Pre-heat oven: 180หšC

Ingredients for Cake:

200ml Oil

310ml Light Brown Sugar

375ml All Purpose Flour

7ml Baking Powder

3ml Bicarbonate of Soda

10ml Ground Cinnamon

5ml Ground Ginger

2ml Salt

3 Extra Big Eggs

625ml finely Grated Carrot

125ml Chopped Pecan nuts (optional)

Method for Cake:

1. Whisk oil and sugar together.
2. Sieve all the dry ingredients together.
3. Add the dry and wet ingredients together with the 3 eggs and mix well.
4. Add the carrot and pecan nuts and mix again until well combined.
5. Spoon into well oiled and lined 23cm loose bottom cake tin.
6. Bake for 50-60 minutes.Test by sticking aCake tester/toothpick into the middle of the
cake. If it comes out clean, the cake is done.
7. Take out of oven and let cool down slightly before removing from pan.
8. Take out of tin and let cool completely before decorating.

Ingredients for Cream cheese Topping:

50g Soft Butter or Margarine

625ml Icing Sugar

5ml Vanilla essence

100g Cream Cheese


Mix all the ingredients with the soft butter.
Donโ€™t over whisk for the mixture can turn runny.
Decorate cake and sprinkle some nuts over or decorate with a few small sugar carrots ๐Ÿ™‚


Kenan Carrot 2