Wednesday 2 April 2014

Carrot Cake

Carrot Cake 

This is a request from a friend from Dubai-days who just posted on my Facebook page. I am now posting my carrot cake recipe that she dearly remembers and wants to recreate herself. 
I gave cooking demonstrations in Dubai for 6 years and, at the same time, prepared cakes for some of these fun people who loved to party! Eventually, before I left Dubai, I do remember giving a series of baking classes to some of these very enthusiastic social ladies. If any of you are reading this page at any time, please leave me a comment. I would love to connect with you all once again. It is so heartwarming to be remembered with such warmth after almost two decades.
Thank you for the kind words, Jeroo. Enjoy it!

                                                  Carrot cake with a cream cheese frosting.

                                          Carrot cupcakes with a marzipan carrot topping
This carrot cake is a light fruity nutty tea-cake.

Step 1

Butter and flour either a  Bundt Pan of 10 inches; Bake this at 175 C |350 F degrees for 55 minutes
Or a rectangle 33x22x5 cm 13x9 x2-inch  pan; Bake this at 160 C | 300 F degrees for 65 minutes.
Two 8 inch round pans were used for the picture above. Baking it for 50 minutes.
Preheat the oven.

Step 2

Mix together with an electric beater until light and fluffy
4 eggs; at room temperature
2 cups sugar
1 1/2 cup canola oil

Step 3

Sift together 
2 cups sifted all purpose flour
2 tsp  baking powder
2 tsp cinnamon powder
1 tsp salt
Lower the speed and spoon in or fold by hand into the egg mixture.

Step 4

Fold in by hand
3 cups grated carrots
1/2 cup chopped walnuts
1 cup chopped pineapple
1 tsp vanilla

Pour it into the prepared pan and bake. Test the cake with a skewer to ensure it is cooked through. Do not overbake it as it will get dry. If the pans are the perfect size and the oven is preheated, it will be ready on time. Overturn on a platter. Frost and cool. 


Cream together, both at room temperature. 
1 cup softened cream cheese 
1 cup salted butter
1 tsp vanilla


2 cups of icing sugar or until the frosting is stiff enough to apply but not hard. 
You can optionally decorate with walnuts and carrots or chopped nuts. 


Use your favourite nuts; walnuts and pecans are generally the best. 
Try pistachios if you like. with skin and not roasted or salted. 
If you wish, substitute 1 cup marzipan, cut into small pieces, instead of the pineapple.

 To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  


  1. Hi your will this cake taste without the pineapple ? Have u tried it? thanks

    1. Dear Anon,
      Yes I have made this cake several times. It will taste fine without the pineapple, but generally one should substitute something else when you remove anything from a recipe. Remember that cooking is an art, but baking is a science! Pineapple will give you the sweetness and the moisture that the recipe needs. I suggest you pick another juicy fruit if you prefer in the exact same weight.Good Luck!