Yvonne’s Carrot Cake

AuthorBobCategoryDifficultyBeginner

This recipe was passed to my wife by a work colleague many years ago. It is a trusted favourite. It's lovely and moist. Although it's a bit fiddly to make it is worth the effort. It can also be frozen. I tend to freeze part of it and the remainder gets eaten pretty quickly!

carrot cake

Yields16 Servings
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins

Cake
 2 cups Self Raising Flour
 2 tsp Bicarbonate of Soda
 2 tsp Cinnamon
 0.50 tsp Salt
 3 Eggs
 0.75 cup Buttermilk (see below)
 2 cups Caster Sugar
 0.75 cup Vegetable Oil
 2 tsp Vanilla Essence
 1 8oz tin of Crushed Pineapple
 2 cups Grated Carrots
 3.50 oz Desiccated Coconut
 1 cup Coarsely Chopped Walnuts
Frosting
 3 tbsp Butter
 2 tbsp Milk
 1 tsp Vanilla Essence
 2.50 cups Icing Sugar

1

Preheat oven to Gas 4, 180ºC.

2

Grease & line a 12" square lipped baking tray, or equivalent.

3

Mix together the flour, bicarbonate of soda, cinnamon & salt. Set aside.

4

In a separate bowl beat the eggs. Add the oil, buttermilk, sugar & vanilla essence & mix well. Add the flour mixture together with the pineapple, carrots, coconut & walnuts. Sir well.

5

Pour the mixture into the baking tray. Bake for 45 minutes or until cooked. Cool completely on a wire tray.

carrot cake mixture

Frosting
6

Blend the butter, milk, vanilla essence & icing sugar together until thick & creamy. Spread the mixture over the top of the cake.

carrot cake with frosting

Information
7

BUTTERMILK - Add 1 cup of milk to 2 teaspoons of lemon juice & whisk. You will use three quarters of a cup of this mixture for this recipe.

8

This is quite a large cake & therefore you may wish to cut a section off for freezing.

cut carrot cake

Ingredients

Cake
 2 cups Self Raising Flour
 2 tsp Bicarbonate of Soda
 2 tsp Cinnamon
 0.50 tsp Salt
 3 Eggs
 0.75 cup Buttermilk (see below)
 2 cups Caster Sugar
 0.75 cup Vegetable Oil
 2 tsp Vanilla Essence
 1 8oz tin of Crushed Pineapple
 2 cups Grated Carrots
 3.50 oz Desiccated Coconut
 1 cup Coarsely Chopped Walnuts
Frosting
 3 tbsp Butter
 2 tbsp Milk
 1 tsp Vanilla Essence
 2.50 cups Icing Sugar

Directions

1

Preheat oven to Gas 4, 180ºC.

2

Grease & line a 12" square lipped baking tray, or equivalent.

3

Mix together the flour, bicarbonate of soda, cinnamon & salt. Set aside.

4

In a separate bowl beat the eggs. Add the oil, buttermilk, sugar & vanilla essence & mix well. Add the flour mixture together with the pineapple, carrots, coconut & walnuts. Sir well.

5

Pour the mixture into the baking tray. Bake for 45 minutes or until cooked. Cool completely on a wire tray.

carrot cake mixture

Frosting
6

Blend the butter, milk, vanilla essence & icing sugar together until thick & creamy. Spread the mixture over the top of the cake.

carrot cake with frosting

Information
7

BUTTERMILK - Add 1 cup of milk to 2 teaspoons of lemon juice & whisk. You will use three quarters of a cup of this mixture for this recipe.

8

This is quite a large cake & therefore you may wish to cut a section off for freezing.

cut carrot cake

Yvonne’s Carrot Cake

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