Carrot Cake

It has been almost 4 weeks since my last post , I do apologize for it. I  was on a long holiday but now am back refreshed and rejuvenated. This is my favorite cake very moist and flavorful. It has been a great hit with my friends whenever I baked it. It has olive oil instead of butter. nutmeg and cinnamon flavor are perfectly complimented by orange flavor in the cream cheese icing from orange zest.

This is a foolproof recipe for the best tasting carrot cake ever! It’s moist, tender and oh-so-delicious.




  • 125ml olive oil
  • 110g dark brown soft sugar (muskovado )
  • 2 eggs, beaten
  • 90g plain flour
  • 2 teaspoons baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 125g grated carrot
  • 60g chopped walnuts
carrots, olive oil, mascavado sugar and eggs
carrots, olive oil, mascavado sugar and eggs


IMG_1703 IMG_1702

For Decoration

  • 125g cream cheese
  • 5 tbsp icing sugar
  • grated orange peel of 2 orange




  1. Preheat oven 200 C. Lightly grease and line a cake tin.
  2. Combine oil, sugar and eggs in bowl and whisk to combine.
  3. Sift flour, bicarbonate of soda, cinnamon and nutmeg into egg mixture. Stir in carrots and walnuts and mix well.
  4. Spoon the cake batter into tin and bake for 25 minutes or until browned and skewer comes out clean.
  5. Stand in tin for 10 minutes then turn out onto a wire rack to cool completely.
  6. Beat cream cheese and icing sugar until well combined add grated orange peel. Spread over the cake. 



11 thoughts on “Carrot Cake

  1. This looks delicious Renuka ! Although I know for a fact I won’t be ever able to make it, just looking at it makes me so much better 😛 😛

  2. Welcome back! Its great to see a post from your side. What better way to restart with something sweet.
    Very nice recipe. I make an eggless version, but your icing sure sounds a killer.

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