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Spiced Carrot Cake with Cream Cheese Frosting

February 3, 2017

Today is Carrot Cake Day! Who needs a special day to bake one of these beauties? It also just happens to be Friday and my family’s favourite teatime treat! How remiss of me to have never shared the recipe with all my adoring followers! So here’s to special food days! Time to celebrate carrot cake!


This has been, and remains my go to carrot cake recipe. I have been a bit unfaithful and tried other recipes over the years but the affairs have been trivial and I have always returned to my first love. It is a great recipe for adding spices and flavourings to, as I have done here. I am after all a master pimper when it comes to baking 😉  I posted my original recipe here a lot of years ago!


Adapted from “Cooking With Ina Paarman” by Ina Paarman


685 ml  Flour

10 ml Baking Powder

7,5 ml Bicarbonate of Soda

10 ml Mixed Spice

5 ml Cinnamon

2,5 ml Nutmeg

5 ml Salt

310 ml  Coconut Oil

375 ml Sugar ( I use ½ granulated and ½ soft brown)

4 Extra Large Eggs

5 ml Vanilla Extract

375 ml Carrots,  peeled and grated

2 Granny Smith Apples,  peeled and grated

180 ml  Pineapple, grated or tinned crushed well drained

125 ml Roasted Pecan Nuts,  chopped

1 Orange, finely grated zest only

60 ml Smooth Apricot Jam, heated just to melt


Preheat oven to 190 deg C.

Grease & flour a 28 cm loose bottomed springform pan.

Sift all dry ingredients, excepting for the sugar, together twice.

Beat the oil, sugar, eggs & vanilla together until light and very well blended.

Add the carrots, apples, pineapple, nuts, zest and melted apricot jam and mix well.

Fold the dry ingredients in with a spatula until uniformly blended.

Pour the mixture into the prepared pan & bake at 190 deg C for 30 minutes then 180 deg C for 30min. Check with skewer & if still a bit too moist bake another 10 to 15 minutes longer if needed.

Allow cake to firm & cool in the tin for 15 minutes before turning out to cool completely on a wire rack.

Cream Cheese Icing:

125ml Butter, softened

750 ml Icing Sugar, sifted (may need a bit more or less depending on consistency of frosting)

5ml Vanilla Extract

100 ml Sour Cream

200 g Cream Cheese (drain well on paper towel in a sieve over a bowl for a couple hours)

1/2 Orange, finely grated zest only (optional)



Beat butter until almost white then gradually add the icing sugar a bit at a time until it appears too stiff.

Add the sour cream and beat well.

Add ½ the cream cheese and beat gently then gradually add more cream cheese until a good spreading consistency is obtained. The reason cream cheese frosting turns watery is due to overbeating so take heed.

Fold in the orange zest if using. It is not essential  but makes a wonderful zingy addition to your cake and frosting.

Spread liberally over top and sides of cake and sprinkle with roasted chopped pecans or walnuts.


You can sub the walnuts or pecans with those delightful green shelled and roasted Pistachio nuts to give a new twist of flavour to this cake!

Happy Baking and happy weekend,

browniegirl xx

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