What makes a good carrot cake? Yes, the carrots in the cake are a given, however, what other ingredients really make or break a carrot cake? It’s the cream cheese icing! Nailing this components is a must in order to achieve a beautiful product. One can easily make this cake at home using fresh, local ingredients that’ll have your guests filled with delight.

In my recipe, I have used oil instead of butter, as it helps to give a better texture to the cake. I have also use Al Jazira Golden Eggs, which allow for the cake to become moist and crumbly. I get asked a lot about egg substitutes, and I’ll be honest, for this one, do not skip the eggs, as they help to aerate the cake in order to create a great, fluffy sponge. Ensuring you use good-quality eggs is the foundation of this recipe.

Fluffy Al Jazira Eggs

I baked this recipe over the Easter holidays and hence decided to make it festive, however, it can be made at any time of year, for any occasion or even just for fun. It’s a great tea party cake or weekend baking project!

Serves: 6–8

Prep time: 20 min

Baking time: 15 min

Assembly time: 20 min


For the cake:

  • 6 eggs
  • 430g caster sugar
  • 450mL canola oil
  • 400g grated carrots
  • 420g plain flour
  • 3 tsp vanilla extract
  • 250g ground toasted walnuts
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1 tsp salt
  • ½ tsp nutmeg
  • 1 tbsp cinnamon
  • ½ tsp ground ginger

For the icing:

  • 300g cream cheese
  • 170g unsalted butter
  • 2 tbsp vanilla extract
  • 1 tsp almond extract
  • 950g icing sugar
  • 75mL whipping cream

To garnish:

  • 200g chopped toasted walnuts
  • almond paste (marizpan) balls (optional)


  1. Preheat oven to 170°C. Line 4 8-in round cake tins with butter and baking paper.
  2. In a stand mixer, whisk the eggs until pale and fluffy. Gradually add the sugar, whisking continuously as you go. Beat for another 4–5 min until thick. It should have a nice ribbon consistency. Add the oil, mixing on low until combined, and beat further until thickened.
  3. Add the grated carrots and beat for 1 min. Add the flour, vanilla, walnuts, baking powder, bicarb of soda, salt, nutmeg, cinnamon and ginger. Mix until just combined and finish with a spatula.
  4. We do not want the air to escape from those light and airy eggs, so transfer and divide the batter into the 4 tins, then immediately bake for 12–14 min, or until risen. Leave to cool on a wire rack.
  5. To make the icing, in a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until pale and light. Add the vanilla, almond extract and a little sugar at a time, beating gradually. Keep gradually adding the sugar until fully combined. Add in the whipping cream and beat until stiff and well incorporated.
  6. Layer the cake and frost with the icing. Decorate with chopped toasted walnuts and/or marzipan balls.

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Live and Breathe all things food. Salt and Sugar are my air and water. Cant live without either.

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