Carrot Cake

Carrot Cake

This is truly the best super-moist cake that I have so far made😃😃

Reemol Bony


  1. 200 gm Brown sugar , light
  2. 180 ml Vegetable oil
  3. 1/4 cup Yogurt
  4. 3 Eggs
  5. 1 tsp Vanilla extract
  6. 2 cups All purpose flour (250gm)
  7. 1 tsp Baking powder
  8. tsp Baking soda
  9. 2 tsps Cinnamon , ground
  10. 1/4 tsp Nutmeg , ground
  11. 1/2 tsp Salt
  12. 225 gm Carrot , finely grated cups
  13. 3/4 cup Pecan pieces
  14. Cream cheese frosting :-
  15. 200 gm Cream cheese , softened to room temperature
  16. 3 tbsps Butter , softened to room temperature
  17. 300 gm Icing sugar vanilla extract
  18. 1 tsp Vanila essence
  19. salt as needed


35 mins
  1. Add Photo

    Preheat the  oven  to 180°, grease and line two round cake pans and set aside.

  2. Add Photo

    Put the oil and sugar into a bowl and beat well. Add the eggs, one at a time and beat them very throughly into the mixture.

  3. Add Photo

    Sift flour, baking powder, baking soda, nutmeg, cinnamon and salt in to the bowl. Stir the dry ingredients into the wet ingredients until they are just combined. Fold in the pecans, carrots and stir in the vanila essence and regular yogurt.

  4. Add Photo

    Pour the mixture  into the prepared tins and bake in the centre of the oven for about  35 minutes or until the skewer inserted into the center of the cake comes out clean.

  5. Add Photo

    Leave the cake in the tin for 5minutes and then turn out to cool on a wire rack.

  6. Add Photo

    For the frosting, mix the soft cheese, butter and icing sugar together in a bowl. Beat until smooth.

  7. Add Photo

    Sandwitch the cooled cakes with a little of frosting. Spread the remaining frosting over the top of the cake and down the sides, making any pattern of your choice with a knife.

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