Carrot cake

I don’t why writing is so hard. Anyway, they say to get better at something you need to start doing it.

So, a carrot cake. I’ve baked it for a colleague’s birthday. Last year, when my heart got broken into pieces, I’ve decided that even though sometimes life sucks, it’s also wonderful. There are so many good people around, that are ready to give you helping hand when you need it, or make you laugh, that I’ve decided to celebrate those people and moments even more.

In Poland, if it is your birthday you should bring a cake or sweets yourself. Well, I preferred how it worked in Ireland, that you actually GET a cake. My team loves to eat and there are mostly boys, so instead just focus on a single cake we decided to celebrate our mate’s birthday by a breakfast buffet. There are usually around four cakes and I’m responsible for one of them. The last time I’ve made this delicious carrot cake.

This is probably the best carrot cake ever. I hope you will try it and verify if I’m correct. There is only one drawback, this cake is quite small, so you may want to make a double portion.

So just remember no matter what will happen in your life, look around and notice the bright side and celebrate it.

Carrot cake

Carrot cake

Recipe from Moje wypieki

For 20-cm spring pan


  • 2/3 cup plain flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp grated nutmeg (freshly grated will give you the best flavor)
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/2 cup caster sugar
  • 1/3 cup canola oil
  • 2 eggs, beaten
  • 1 cup walnuts, roughly chopped
  • 1/2 cup pineapple, chopped (fresh or from a can)
  • 1 cup grated carrot

For icing

  • 300g Philadelphia cheese, or other full-fat soft cheese, at room temperature
  • 90g butter, at room temperature
  • 1 1/2 cup icing sugar, sifted
  • 1 tsp vanilla extract
  • a few walnuts, for decoration
  • cinnamon, for sprinkling


Preheat the oven to 175ºC (165°C fan).

Line a tin with parchment paper.

Sift the flour, baking soda, baking powder and spices into a large bowl.

Add the sugar and stir together.

In a separate bowl put the eggs and oil mix together with a fork.

Pour the liquid ingredients into the flour mixture and stir gently to combine. Add pineapple and carrot and stir to combine.

Pour the mixture into the pan and bake for 45 minutes, or until a toothpick comes out clean.

Leave to cool on a wire rack.


Beat the butter, icing sugar and vanilla extract until light and fluffy. Gradually add the cream cheese and stir to combine. The mixture should be smooth.


Cut the cooled cake into two equal layers.

Spread half the icing over the first layer. Sit the other cake layer on top, spread with the remaining icing.

Decorate it with walnuts and sprinkle with cinnamon.

Carrot cake