Celebratory Carrot Cake

Carrot Cake

I’m Back! I apologise – if anyone cares – about my week-long hiatus from blogging. Exams got a bit much to continue alongside writing recipes up. However, I’ve still been making frugal, yet yummy, recipes, and I have a rather large backlog to get through. So, somewhat dubiously, I’m beginning with my girlfriend’s most recent cooking experience. This carrot cake comes extremely highly recommended – it is delicious. I believe her mother picked it up from some American woman, and although it is slightly edited – so it “fits in” with the frugal aspect – it honestly cannot be faulted.

However, if one wishes to add walnuts, sultanas, or indeed, anything else to it, one may. But I think this recipe produces an especially moist and smooth batter, which is divine. Also, feel free to make this into cupcakes, which I am told works just as well. Though, and rather obviously, they probably wouldn’t need the full 50 minutes cooking time.

Happily exams have now finished which leaves me rather more time in which to cook and bake. So, readers, you can expect new recipes almost every day. I really want to hit 20,000 views of my blog soon, which will be really pleasing. I had honestly never expected it to be anywhere near as popular as it has been. Cheers for supporting me, I promise to keep going – enjoy the summer!

Carrot Cake {recipe}

Makes 9-12


For the cake

• 2 large carrots, roughly 250g finely grated

• 100g drained pineapple, small chunks from a tin

• 180ml oil, vegetable, sunflower or olive

• 2 medium eggs

• 185g plain white flour

• ½ tbsp baking powder

• 185g granulated sugar

• ½ tbsp cinnamon

• ½ tsp salt

For the icing:

• 80g white chocolate

• 100g cream cheese

• 190g icing sugar

• 2 tbsp butter, or spread


1. Preheat oven to 180C/350F, grease a fairly large square baking tray – as seen in photos, or otherwise.

2. Sift flour, sugar, salt, baking powder and cinnamon into a bowl. Mix, adding the eggs and oil. Fold in the carrot and pineapple.

3. Add the batter to the tin, making sure there’s a roughly even covering. Bake for around 50 minutes, remembering to listen to your cake.

4. Cool for 15 minutes, before removing to a wire rack and allowing to cool for 3 hours. Cut into 9-12 squares/rectangles.

5. To make the icing: melt the chocolate carefully in a microwave, beat together the butter and cream cheese in a bowl. Add a couple of tablespoons of the icing sugar and mix in. Then add the melted chocolate, adding the remainder of the icing sugar bit by bit.

Cost: For the entire cake, which is actually rather big, one can expect to pay an absolute minimum of £2.36. Not bad, considering that a slice of cake of this quality in a café will set you back at least £2 – if not rather more. Why wouldn’t you go away and make it?

Visit The Glass Knife for more recipes.

For tray sealing equipment of prepackaged foods, learn more about Roberts Technology Group.

17 comments on “Celebratory Carrot Cake

  1. Casey
    June 6, 2011 at 7:53 pm

    YUMM!! I love carrot cake! looks really good 🙂

    • frugalfeeding
      June 6, 2011 at 8:16 pm

      Thanks! It is REALLY good. Probably the best I’ve tasted, and I’m not just saying that 😛

  2. Janice
    June 6, 2011 at 10:07 pm

    Love carrot cake, this looks great.

  3. busyhandsandasweettooth
    June 9, 2011 at 10:33 am

    You know, I’ve never had carrot cake with white chocolate in the frosting, but it can’t be too bad. the cake looks magnificently moist, as carrot cake should be. i’m excited to try this some time. Thank you for sharing! and, by the way, I hadn’t even read a full post before I subscribed to your blog. Love it already. Merci.


    • frugalfeeding
      June 9, 2011 at 10:43 am

      OH it’s really good! But if, for some reason, you didn’t fancy it I think you can just double the amount of soft cheese and remove the chocolate. You’d be mad though.

      Thanks! Hope you carry on reading 🙂

  4. rebekahdawn
    August 2, 2011 at 4:52 pm

    Oh yum. I love carrot cake and this recipe looks like a winner!

  5. lambyknits01
    August 5, 2011 at 7:13 pm

    Mmmm…carrot cake with cream cheese icing! I wish I wasn’t the only one in my family that appreciates a good carrot cake 🙂

    • frugalfeeding
      August 5, 2011 at 7:15 pm

      The only one in your family? Seriously? But carrot cake is amazing! Try this one on them, might get lucky? 😛

  6. confessionsofaserialbaker
    August 25, 2011 at 3:07 pm

    Oh my! This looks totally amazing. I need to find a conversion chart so I can make this!!!

    • frugalfeeding
      August 25, 2011 at 5:56 pm

      I have links to conversion charts included in my blog! It was delicious!

  7. lovetotrain
    October 15, 2011 at 10:58 am

    looks fabulous!!! I love the generosity of the icing!!!

    • frugalfeeding
      October 16, 2011 at 3:59 pm

      the icing is what makes a carrot cake, a carrot cake.

  8. countrywoodsmoke
    December 2, 2011 at 4:04 pm

    Very nice…..
    Interesting with the pineapple, not seen that before, but I’ve just got to have walnuts in a carrot cake. 😉

    • frugalfeeding
      December 2, 2011 at 4:13 pm

      It works very well :D. I like walnuts in carrot cake too, but adding lots of different ingredients sends the price up a mountain… besides they don’t add THAT much. 😀

  9. wonderlandbytatu
    October 9, 2012 at 2:57 pm

    I tried it out and loved the simplicity of it and its taste. Furthermore as my husband and son have high cholesterol I am looking for ‘healthier’ recipes (without or with just a few eggs and oil instead of butter). Even without the icing (I skipped it since I prepared it for my son to take to school) it was delicious!

    • frugalfeeding
      October 14, 2012 at 9:55 pm

      Thanks! It works very well. Yes, it’s so moist the icing is basically extra.

If you like my recipes, photos or food please leave a comment here...