Carrot Cake

This carrot cake is light and healthy. It is so easy to make.


For the cake:

  • 200g light brown sugar
  • 100ml vegetable oil
  • 2 medium size eggs
  • 200g grated carrot
  • 175g diced pineapple
  • 1 1/2 tsp of vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicabonate of soda
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon powder

For the topping:

  • 250g icing sugar
  • 25ml lemon juice
  • 25ml orange juice


  1. Preheat the oven to 200°C/180°C Fan oven.
  2. Grease and line one baking tray, about 23x32cm in size.
  3. Prepare a large mixing bowl and add to it the sugar, oil and eggs. Use an electric hand whisk to whisk until fluffy.
  4. Add grated carrot, diced pineapple to the egg mixture and combine all together.
  5. Sieve all the dry ingredients into the mixture and thoroughly mix.
  6. If the cake mixture is too thick, add a little bit of orange juice or pineapple juice.
  7. Pour into the prepared baking tray and place onto the middle shelf of the oven. bake for about 25 minutes.
  8. For the topping: mix the icing sugar and juice together.
  9. When the cake is done, let it cool down then spread the icing on top evenly.
  10. Cut it into bite size or rectangle size, then serve.


  • If you don’t like the icing, you can use mascarpone cheese or any kind of soft cheese mix with lemon juice too!
  • Some people like to use chopped walnut instead of pineapple.


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