Carrot cake

A soft and sweet carrot cake recipe.


Preparation time
30 minutes
Cooking time
1 hour 40 minutes
Total time
2 hour 10 minutes
Makes 12 portions



  1. Slowly toast the pecans or walnuts in a frying pan for around 10 minutes. Chop coarsely.
  2. Grease and line two 8 inch (20 cm) cake tins and preheat the oven to 180 °C
  3. Peel and grate the carrots.
  4. Mash the banana and combine with the carrots.
  5. Sift together the flour, baking powder, salt and ground cinnamon.
  6. Beat the eggs until they are well mixed and then add the sugar while mixing until the consistency is smooth.
  7. Mix in the oil and 2 tsp vanilla extract.
  8. Add the oil mix to the flour mix and beat until the consistency is smooth.
  9. Mix in the carrot mixture and pour the resulting mixture into the cake tins.
  10. Bake until cooked through. Remove the cakes to a cooling rack.
  11. Combine the ricotta cheese, icing sugar, lemon zest and the remainder of the vanilla extract until smoothly mixed.
  12. Once the cakes are cool, spread half the ricotta mixture on top of each one and lay one cake atop the other. Decorate with any remaining walnuts or pecans.
David King
16th October 2012

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