Carrot Cake Without Pineapple & Raisins

This simple carrot cake doesn't have additions like pineapple, coconut or raisins and is super moist and delicious. Topped with homemade cream cheese frosting, it's the perfect cake for any occasion!

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Servings 10

Prep Time 30

Total Time 1 10

Ingredients

Carrot Cake

250 g (2 cups) carrots peeled & grated
165 g (⅔ cup) buttermilk room temperature
1 tsp vanilla extract
220 g (1¼ cups) plain/all-purpose flour
1¼ tsp baking powder
1¼ tsp baking/bi-carb soda
3 g (½ tsp) salt (see note 1)
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
⅛ tsp ground cloves
2 eggs room temperature
200 g (1 cup) light brown sugar
150 g (⅔ cup) neutral oil such as canola, sunflower or avocado

Cream Cheese Frosting

250 g (½ lb) cream cheese room temperature
250 g (½ lb) unsalted butter room temperature
250 g (2 cups) icing/powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 180°C/350°F. Lightly grease a 23cm (9in) round cake pan and line the bottom with a cut round of parchment paper. Set aside.
Add the carrots to a small bowl or measuring jug. Pour over the buttermilk and vanilla and set aside.
In a medium mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom & cloves. Whisk until well combined and set aside.
In a large mixing bowl, add the eggs and brown sugar. Whisk vigorously until the mixture is very pale and frothy - about 2-3 minutes. Whisking constantly, stream in the oil.
Add the dry ingredients and whisk until just combined. Fold in the carrot and buttermilk mixture.
Pour the batter into the prepared cake pan and bake until the cake is puffed and golden and a toothpick inserted into the centre of the cake comes out clean - about 40-50 minutes. Remove from the oven and allow to cool completely in the pan before unmoulding.
Meanwhile, make the frosting (see note 2). Add the cream cheese, butter and a pinch of salt to a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Using a hand mixer on medium speed, beat together until smooth.
Add the icing sugar and vanilla and beat on low speed until just incorporated. Scrape down the bowl and increase the speed to medium-high. Beat until light and fluffy - 3-5 minutes.
Once the cake is completely cooled, find the halfway point on the edge of the cake and make shallow cuts with a serrated knife all around the perimeter. Use the knife to cut the cake completely in half and separate the layers. With the interior exposed, spread a 1cm (½in) layer of cream cheese frosting over one of the halves (see note 3).
Gently place the other half on top, sandwiching the frosting. Scoop several large spoonfuls of the remaining frosting on top of the cake and cover it completely in icing using an offset spatula or the back of a spoon - adding more frosting as necessary to cover the cake. Slice and serve.

Notes

Use the weight measurement of salt over the volumetric if at all possible. The volume of different styles and brands of salt can vary drastically so going by weight will give you the most consistent results.
The cream cheese frosting can be made in advance and stored in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months. Allow the frosting to come to room temperature before icing the cake.
This step is optional and can be skipped if you don't want to fuss with torting the cake layers. Simply ice the entire cooled cake - note that you may have some leftover frosting.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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