By Rajlakshmi
June 8, 2026
The soft spice-infused carrot cake layers overflow with flavour and are sprinkled with nuts, which offer the best texture. This moist carrot cake recipe is topped with a tangy cream cheese frosting too!
2 cups finely grated carrots 1 cup canned pineapple 2 ¼ cups flour ¼ cup cornstarch 2 tsp baking powder ½ tsp baking soda ½ tsp salt 2 ½ tsp cinnamon powder ¼ tsp cloves ½ tsp nutmeg 1 ½ cup brown sugar 3 eggs 1 cup oil 3 tsp vanilla essence ½ cup Greek yoghurt 100g walnuts and pecans 1 cup cream cheese buttercream
Preheat the oven to 160 °C with the fan on and oil and/or line two 8-inch cake pans.
Sift together the flour, cornflour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Using a whisk, stir until fully blended. Set aside.
In a large mixing basin, add the brown sugar, eggs, vegetable oil, vanilla, yoghurt, and crushed pineapple.
Mix with a whisk until thoroughly incorporated, then mix for another minute to add some air into the batter.
Add the dry ingredients to the wet mixture and gently fold in with a spatula until just incorporated.
Mix in the shredded carrots, walnuts, and pecans. Fold in. Pour into the 8-inch cake pans.
Bake for 35 minutes. Allow to cool in the cake pans for around 20 minutes before transferring to a wire rack to finish cooling before icing creamcheese buttercream!