Loaded Carrot Cake

Name: Loaded Carrot Cake
Total time: 7200 s
Yield: 12 small/dessert servings
Cuisine: British
Ingredients: 225 g grated carrots (3 to 4 medium carrots); 190 g canned pineapple (drained and finely chopped); 290 g AP flour; 30 g cornstarch; 2 tsp baking powder; 1/2 tsp bicarbonate soda; 1/2 tsp salt; 2 1/2 tsp cinnamon powder; 1 3/4 tsp ginger powder; 1/4 tsp ground cloves; 1/2 tsp ground nutmeg; 300 g brown sugar; 3 large eggs; 200 g vegetable oil; 3 tsp vanilla essence; 110 g plain yoghurt; 100 g cashews (roughly chopped); 240 g icing sugar; 2 tsp softened butter; 1/2 tsp vanilla extract; 170 g cream cheese, room temperature

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Any day I make this carrot cake is my favorite day on earth. November is my birth month, and every year (whether early or late) I bake this loaded carrot cake to mark the occasion. It’s filled with all my favorite ingredients, sweet carrots, pineapple, and warm spices. It never fails to make my kitchen smell like happiness and l hope it does the same or more for you ☺️ #november2026

Bianca Mwale @bianca_eatsy

Saved

Ingredients

2hrs

12 small/dessert servings

Carrot cake
225 ggrated carrots (3 to 4 medium carrots)
190 gcanned pineapple (drained and finely chopped)
290 gAP flour
30 gcornstarch
2 tspbaking powder
1/2 tspbicarbonate soda
1/2 tspsalt
2 1/2 tspcinnamon powder
1 3/4 tspginger powder
1/4 tspground cloves
1/2 tspground nutmeg
300 gbrown sugar
3large eggs
200 gvegetable oil
3 tspvanilla essence
110 gplain yoghurt
100 gcashews (roughly chopped)
Cream cheese frosting
240 gicing sugar
2 tspsoftened butter
1/2 tspvanilla extract
170 gcream cheese, room temperature

Saved

Steps

2hrs

1

Preheat oven to 180°C. Grease and flour a 10-inch bundt pan and set aside
2

In a bowl, sift together the flour, cornstarch, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix until well combined and set aside
3

In another large bowl whisk the sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple until well combined
4

Add dry ingredients into the wet mixture and gently fold using a spatula until just combined. Do not overmix
5

Gently fold in the carrots and cashews without overmixing. Pour into the prepared pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles
6

Bake for 45-50 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 45 minutes, before turning it out onto a wire rack to finish cooling (this is a moist cake and taking it out of the pan too quickly will break it)
7

In a bowl, mix icing sugar, butter, vanilla and cream cheese using a hand mixer on low speed. Mix until smooth and slightly thickened
8

Once the cake is completely cool, pour the glaze evenly over the top. Serve and enjoy 😉