How to bake a rich, moist, creamy carrot cake at home

I know what you’re probably thinking: Who puts a vegetable in a cake? Well, it’s not only possible — it’s delicious. Carrot cake is a beloved classic, and when done right, it’s wonderfully moist, tender, and packed with rich flavour.

In this Kenyan-inspired twist on the traditional recipe, we add a touch of local flair using ingredients like fresh coconut, a hint of cinnamon, and a luscious creamy frosting.

Let’s dive into the steps for making the perfect carrot cake — and how to avoid common pitfalls like dryness or crumbling.

Ingredients

For the Cake:

1½ cups all-purpose flour

1 tsp baking powder

½ tsp bicarbonate of soda

1½ tsp ground cinnamon

½ tsp salt

1 cup sugar (granulated or brown)

½ cup vegetable oil (or any neutral oil)

3 large eggs

2 cups finely grated carrots (about 3 medium carrots)

½ cup chopped nuts (optional – walnuts or pecans work well)

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Optional: ¼ cup crushed pineapple for extra moisture and flavour

For the Frosting:

½ cup butter (softened)

1½ cups icing sugar

1 tsp vanilla extract

1–2 tbsp milk (or water) to adjust consistency

Steps to Follow

Step 1: Preheat your oven to 175°C (350°F). Grease and flour your cake tin, or line it with baking paper for easier removal.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, and salt.

Step 3: In a separate bowl, whisk together the sugar, oil, and eggs until the mixture is smooth and well combined.

Step 4: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing — this can make the cake dense or sticky.

Step 5: Fold in the grated carrots and, if using, the nuts and crushed pineapple. The batter will be thick — don’t worry, that’s where the moisture comes from!

Step 6: Pour the batter into your prepared cake tin and spread it evenly. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

Resist the urge to open the oven door while baking, as this can cause the cake to sink. Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: While the cake is cooling, beat the softened butter until creamy. Gradually add the icing sugar, vanilla, and milk (or water) until the frosting is smooth and spreadable.

Step 8: Once the cake has completely cooled, spread the frosting evenly over the top. For an extra treat, chill the cake in the fridge if you prefer it cold and moist — then slice and enjoy the sweet results of your baking!

Tips

Use fresh, finely grated carrots to ensure your cake is soft and tender.

Always measure your flour accurately – too much can dry out your cake.

Add ¼ cup crushed pineapple for additional moisture and tropical flavour.

Ensure your oven is fully preheated before baking.

Use room-temperature ingredients for a better-textured cake.

Eggs are essential – do not skip them or replace too many with egg whites.

Store your cake in an airtight container in the fridge to keep it fresh for 4–5 days.

Whether you’re serving this at a gathering or treating yourself to a quiet slice, this carrot cake is sure to impress — and yes, a vegetable in cake really can be that good.