Pipii’s Carrot Cake

Moist and delicious, very easy to make carrot cake.
For a healthier option, leave out the frosting.

Pipii’s Carrot Cake Ingredients

  • 350g fine whole-wheat flour or a mixture of 175g whole-wheat and 175 g of plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp salt
  • 1 tsp mixed spice or cinnamon
  • 175g brown sugar
  • 50g pecans, finely chopped or you could use walnuts (optional)
  • 3 large eggs, beaten
  • 1 medium banana, mashed
  • 3 grated carrots ca. 200g
  • 175ml sunflower oil


  • 75g soften un-salted butter
  • 150g full-fat cream cheese
  • 1 tsp vanilla essence
  • 225g icing sugar (sieved)
  • Chopped pecans/grated carrot for decorations (optional)

Pipii’s Carrot Cake

To make Pipii’s Carrot Cake

Lightly oil a deep 23cm (9in) cake tin and line base. Pre-heat the oven to 180°C (gas mark 4)

  • Mix all the dry ingredients together in a large bowl then add the eggs.
  • Add the mashed banana and grated carrot. Pour the oil into the batter and beat thoroughly to a thick well blended batter, carefully mix in the nuts (optional).
  • Scrape the mixture into the cake tin. Bake in a moderate oven, for about 1 hour or until a skewer comes out clean.
  • Allow to completely cool on a wire rack.


  • Beat together the softened butter and cram cheese, until blended
  • Add the vanilla essence and beat again
  • Gradually add the icing sugar into the mixture.
  • Spread the frosting over the cake and decorate the cake if desired, using finely chopped pecans or walnuts or a little grated carrot.


Download Pipii’s Carrot Cake recipe in pdf format (46kb)

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