Super Moist Carrot Cake

Super Moist Carrot Cake

Prep time: 20 min | Cook Time: 45 min | Makes 1cake

This classic dessert is a blend of moistness, spice, and sweetness. The EngelElzen cast iron pan's exceptional heat retention and even distribution make it the ideal vessel to achieve a perfect carrot cake with a golden-brown crust and a moist inside - topped with the classic cream cheese icing of course!


  • 2 cups plain flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • pinch salt
  • 1 cup caster sugar
  • 1 cup soft brown sugar
  • 1 1/2 cups vegetable oil
  • 1tsp vanilla paste or essence
  • 4 fresh eggs
  • 1 cup walnut pieces
  • 1/2 cup cranberries or raisins
  • 3 cups carrot, peeled and freshly grated

Cream Cheese Icing

  • 250g cream cheese
  • 50g unsalted butter, softened
  • 1 lemon, zested
  • 2 cups icing sugar
  • 1/2 cup walnut pieces


    Pre-heat your oven to 180 degrees Celsius.


    Take your EngelElzen pan and lightly grease the inside with cooking spray, then cover the bottom with a piece of greaseproof paper. 

    Sieve the dry ingredients together in a bowl - then in another bowl combine the sugars, oil and vanilla. Add the eggs one at a time to the wet ingredients whisking between each addition till combined. Fold through the flour mix with a spatula.

    Add the walnuts, cranberries, grated carrots and combine well. Pour cake mix into your EngelElzen pan, then place into the middle of the oven. 

    Bake for 40 minutes, after this time check with a skewer. If it comes out clean, the cake is ready!

    Allow to cool in the pan, whilst you make up the cream cheese icing. 

    In a mixer, beat the cream cheese with the butter, icing sugar and lemon zest until smooth. 

    Spread over the top of the carrot cake and sprinkle over the remaining walnuts.

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