The Special Frosting Takes This Cake To The Next Level

  • carrot cake

The cake itself is so rich and moist, with just the right amount of add-ins (pine apple and pecans!) to keep it interesting. It bakes up beautifully from a batter that is about as unfussy as it can get. You just mix your wet ingredients together then fold in your dry ingredients and mix-ins until a perfect batter forms to bake up in the oven.

But what really takes this cake over the top is the luscious frosting. Instead of a traditional cream cheese frosting it’s topped with a white chocolate cream cheese frosting that give it’s the perfect extra pop of sweetness. You’re going to love it!




  • 3 eggs
  • ½ cup vegetable oil
  • 1¼ cups caster sugar
  • 2¼ cups self-raising flour, sifted
  • ½ teaspoon bicarbonate soda, sifted
  • 2 teaspoons cinnamon, sifted
  • pinch salt
  • 440g tin crushed pineapple, drained
  • 2 medium carrots, shredded (approx 2½ cups)
  • 1 cup chopped pecans (you can use walnuts)


  • 250g cream cheese
  • ½ icing sugar, sifted
  • 100g white chocolate melted and cooled (I use microwave, beak chocolate up into pieces, place into a microwave safe dish and cook on high at 20 second intervals stirring in between until completely melted)
  • Extra 100g white chocolate for garnishing




Preheat oven to 190C (I do 175C fan forced)

  1. Grease a slice pan approx. 17cm x 24cm x 3cm and line with baking paper.
  2. Using an electric mixer beat eggs, oil, and sugar until pale.
  3. With a wooden spoon fold through dry ingredients.
  4. Add carrot, pineapple and pecans and stir until well combined.
  5. Pour into prepared tin.
  6. Bake for 35-40mins or until just cooked through and golden.
  7. Cool in pan 5 mins before turning onto cake rack.


  1. Beat cream cheese with icing sugar until well combined and smooth.
  2. Fold through melted, white chocolate.
  3. Spread over cooled cake.
  4. Finish off with white chocolate curls (Your handy vegetable peeler will easily create the curls).
  5. Keep in fridge in airtight container for up to 4 days (If it lasts that long!!!).




Quick tip: If you don’t want full fruit chunks in your cake blend the pineapple in a blender or food processor before adding to the batter.

Photo and recipe courtesy of Zamama Bakes.

By | 2017-08-30T04:33:59+00:00 July 17th, 2017|002, Dessert, Popular, Well Liked|0 Comments

Leave A Comment