100g Walnuts, roasted and chopped

340g Carrots, finely grated

260g Plain Flour

1 tsp Baking Soda

1- 1/2 tsp Baking Powder

1/2 tsp Salt

1- 1/2 tsp Cinnamon Powder

4 Large Eggs

240g Fine Sugar

210g Vegetable Oil

2 tsp Vanilla Extract

150g Canned Pineapple Rings, drained and processed into a paste.

Moist Carrot Cake by


1. Preheat oven at 170°C. Grease and flour two 8 inch pans.

2. Mix flour, baking powder, baking soda, salt and cinnamon powder. Set aside.

3. In a mixing bowl, beat eggs and sugar on high until pale and thick. Reduce speed and add oil in a slow stream. Add vanilla.

4. Add the dry ingredients on low until just incorporated. Add pineapples.

5. Fold in carrot and walnut with a spatula and pour the batter into the prepared pan.

6. Bake in the middle rack for 45 mins. Then remove from the oven.

7. Let it cool in the pan for 10 minutes before inverting onto a wired rack to cool completely.

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