Half-Baked by Liz  recipes, crafting, & other fun things

Carrot Cake

September 14, 2015 / by Liz

Carrot Cake

Yield: Two 9" cakes, stacked to make one 9" carrot cake

Carrot Cake


  • 285 g butter
  • 150 g brown sugar
  • 200 g sugar
  • 4 eggs
  • 150 g crushed pineapple (drained)
  • 385 g shredded carrot
  • 450 g flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 200 mL milk
  • 2 teaspoons vanilla
  • 110 g chopped pecans, plus more for decorating


  • Preheat your oven to 350 F (~180 C), and prep your cake pans. Combine the butter and sugars in the bowl of an electric mixer, and beat on medium speed until well incorporated. Add the eggs, and beat on high speed until light an fluffy, several minutes. Add the pineapple and carrot, and beat on low speed to combine.
  • Meanwhile, in a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda.
  • In a microwave safe measuring jug, combine the milk and vanilla, and microwave just to warm slightly.
  • Alternate adding the flour mixture and milk mixture to the butter mixture in two batches, mixing only on low speed and only until just combined. Stir the pecans in by hand.
  • Divide the batter between the pans, and bake until tested inserted into center of cake come out clean - about 40 to 45 minutes.
  • Once the cakes are baked and cooled, stack them and frost with cream cheese icing, and top with more pecans.
  • My recipe for cream cheese icing can be found here. With this cake, I substituted orange extract for the vanilla!

    *See related blog post here.

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