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  • Writer's pictureJill Stewart

JILL BAKES | Best Ever Carrot Cake

It’s rustic but this is honestly the most delicious, moist and tasty carrot cake!

Ps. This cake is so moist and light that it’s really fragile to work with, so go easy when peeling off the baking paper and transferring to a cake board.

Jill Stewart (@jillbakes_)

County Antrim Foodie and Instagrammer


Serves 15

4 eggs

200g caster sugar

200g light brown sugar

225ml vegetable oil

2 tsp vanilla extract

200g grated carrots (~3-4 medium carrots)

250g drained crushed pineapple (one 435g tin)

20g desiccated coconut

250g plain flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For the cream cheese icing:

165g pack full fat cream cheese, at room temp

100g unsalted butter, at room temp

500g icing sugar

1 tsp vanilla extract

Walnut halves to decorate


• Preheat oven to 160 degrees fan. Grease a 9x13 inch traybake tin with some oil and line with baking paper.

• Peel the carrots and grate into a large bowl. Drain the crushed pineapple through a sieve and add to the carrots along with the coconut. Mix well.

• In another large bowl, measure out the flour, spices, baking soda, baking powder and salt. Mix and set aside.

• Add the eggs to the bowl of a stand mixer and mix well for about a minute on medium speed.

• Add the sugar in gradually, beating for around 7-10 minutes until light. Then pour the oil in slowly and the vanilla and mix well.

Remove the bowl from the mixer and fold in the carrot/pineapple/coconut gently with a spatula.

• Sieve the remaining dry ingredients into the bowl. Fold through gently making sure the ingredients are well combined.

• Pour into the tin and cook for 35-40 minutes or until a skewer comes out clean with just a few crumbs. Leave to cool in the tin for 10-15 minutes then cool fully on a cooling rack.

• To make the icing, add the cream cheese into the bowl of a stand mixer and mix for a couple of minutes. Add the butter a small amount at a time, mixing well between each.

• Add the icing sugar and vanilla and mix until it forms a nice creamy frosting. Don’t overmix.

Serve immediately and enjoy!


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.

Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 16,000 followers, a lot of people are enjoying Jill’s food journey.

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.

Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.

CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!


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