Carrot Cake with Coconut Cream Cheese Icing
Prep time: 
Cook time: 
Total time: 
Serves: 12
Carrot Cake
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • ½ tsp bicarb soda
  • 2 cups self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups finely grated Carrot (about 4 large carrots)
  • ½ cup pecans, finely chopped
Coconut Cream Cheese Icing
  • 600g sifted icing sugar (4-5 cups)
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
  • 2 tsps coconut essence
  • Shredded coconut to decorate
Carrot Cake
  1. Preheat the oven to 180°C. Line the bases of 2 x 20 cm cake tins with bake paper and grease the sides with butter.
  2. Beat the brown sugar and oil together until combined. Add the eggs in one at a time, beating well after each addition.
  3. Sift in flour, spices and bicarb, and add grated carrot and pecans. Stir to combine.
  4. Divide the batter evenly amongst the 2 cake tins.
  5. Bake in the oven for 30-35 minutes or until a skewer comes out clean.
  6. Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.
Coconut Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated.
  3. Add in the coconut essence and continue mixing for 5 minutes until the icing is light and fluffy.
  4. Using an offset spatula, spread ⅓ of the icing on top of the first cake layer.
  5. Place the second cake on top (upside down) and dollop the remaining ⅔ of the icing on top of the cake. Using the offset spatula, begin to smooth the icing out across the top and over the sides of the cake.
  6. Decorate with shredded coconut.
Recipe by Love Swah at