Sunday, 23 February 2014

Carrot Cake with Secret Moistening Ingredient | Kukskitchen

This is the best carrot cake recipe ever. Now what makes it the best recipe ever is a secret ingredient. You will find it in the ingredients. Like all carrot cakes this uses oil instead of butter. It is the secret ingredient that gives the cake all its moisture. Thank you dear Simone for passing this recipe on to me. I used wilton's butter cream recipe and did ruffles to give a simple finish. I will share the recipe in my next post. Watch this space.

I made it for my son's birthday just gone. It was his 5th and he was super excited. He loved the cake. We had it for breakfast. :D

A few things before we start:

  • I made this cake the old fashioned way using wooden spoon only, but you can use a planetary mix too.
  • Use good quality olive oil for a better taste.
  • I pureed by pineapple pieces ( Ooops! I gave away the secret ingredient) but one could add them chopped up too.
  • My son is not a big fan of nuts and hence I avoided walnuts when I made the cake.
  • I baked my cake for 55mts and don't panic, the centre will sink a little.
  • I made the cake the night before to allow thorough cooling. This helps the icing stay and stick to the cake better.
  • Cream cheese icing works best with this cake. Check out my recipe here.

Carrot Cake
Makes one 30 cm  round cake 
Serves: 24
Prep:30min › Cook:45min › Ready in:1hr15min

1- Plain flour - 250g
    Bicarbonate of soda - 2 tsp
    Baking powder - 1 tsp
    Salt - 1 tsp
    Ground cinnamon - 2 tsp
2- Caster sugar - 350g
    Vegetable oil - 225 ml
    Eggs - 3
    Vanilla extract - 1 tsp
3- Grated carrots - 225g
    Desiccated coconut - 75g
    Chopped walnuts - 120g
    Crushed pineapple, drained and pureed - 1 tin (227g)

  • Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
  • Mix (1). Make a well in the centre and add (2). Mix with wooden spoon until smooth. Stir in (3).
  • Pour into tin. Bake at 180 C / Gas 4 for about 45 minutes.
  • Allow to cool before icing.

 Recipe adapted from: Allrecipes

And Yes, the secret ingredient is pineapple.

Also check out my other cakes

 If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

 Thank you xx

Sherin Deepu


  1. carrot cake looks yumm..

  2. Perfect cake! Belated wished to the little one

  3. wow perfectly done healthy carrot cake :) looks fantastic and belated happy birthday to little champ :)

  4. Looks really moist ...belated wishes to your son..

  5. Look amazing and yummy.

  6. hi sherin,

    belated birthday wishes to your son.
    cake looks so yum. nicely decorated.... my daughter loves carrot cake, next time when i bake let me try the secret ingredient too... :)

    1. thank u so much. Pls do Tanya and post pictures up and tag me in if u can. I would luv to know :)

  7. Sherin, good to know you have started taking photos in manual mode.. and really glad to know i'm ur inspiration :)
    i like second click (top angle) and last one focusing on a single piece of cake..

    1. Thank u dear. All credit goes to u for inspiring me through ur photos. :)

  8. Love the cake and the simple yet attractive frosting on top. Following you on blogger. Appreciate if you can do the same. Thanks so much.

    1. Thank you. That frosting took me half an hour to do though ;)

  9. U have done it sooo beautifully! M impressed! Thanks for linking this recipe to my event - Wedding Anniversary Cakes & Sweets


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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