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Mrs C's Deliciously Yummy & Scrumptious Carrot Cake

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“This recipe comes from a clipping from the Independent some time in the late 80s. They ran a column ever week to find the best reader's submission recipes. The article was called Carrot Cakes to Stir the Passions! The winning recipe came from Priscilla Roth from North London, who got the recipe from her mother in law in New York 15 years prior to that. This recipe really has a long history! The personal history my family has with this cake also spans more than 30 years or so. My mum used to make it for birthdays and tea time when we were little, and I can honestly say I have never really had a better carrot cake (but then I've grown up on it along with my 5 siblings!). Its simple, easy to make and delicious. The Best in the World, because that is what everyone says that tries it before asking for the recipe!”
READY IN:
55mins
SERVES:
12
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking powder, baking soda, cinnamon and salt together. Set aside.
  2. Beat eggs well together in a separate large bowl. Add sugar and oil, continuing to beat thoroughly. Add carrots, nuts and pineapple, mixing well after each addition. Incorporate flour mixture gradually and carefully.
  3. Divide batter between 2 very well buttered 9 inch round cake tins. Bake at 180C / 350F for 40 - 45 minutes until the sides of the cakes have started to shrink from the sides of the tin and a skewer inserted into the center comes out clean.
  4. Allow to settle for 15 minutes before turning out onto a wire rack to cool.
  5. Beat butter and cream cheese together for the frosting adding the vanilla essence and as much icing sugar to taste. This can be done in a food processor.
  6. Assemble cakes with a layer of frosting between, on top and around the sides.

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