Berta's Boiled Carrot Cake

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recipe by Suvi Coffey

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon

Delicious carrot cake that pleases everyone. The carrots are boiled and pureed before adding into the batter.

recipe updated Oct 8, 2019


  • Icing sugar icon
    Icing sugar
    200g (about 1¾ cups)
  • Butter icon
    500g (about 2⅛ cups)
  • Lemon icon
    about ½ units (29g)
  • Cream cheese icon
    Cream cheese
    225g (about 1 cup)
  • Pastry flour icon
    Pastry flour
    2 cups (245g)
  • Caster sugar icon
    Caster sugar
    1 cup (204g)
  • Baking powder icon
    Baking powder
    2 tsp (10g)
  • Ground cinnamon icon
    Ground cinnamon
    2 tsp (5g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (10ml)
  • Vegetable oil icon
    Vegetable oil
    1 cup (240ml)
  • Egg icon
    3 (150g)
  • Carrot icon
    1.33 cups (172g)


  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Loaf pan - 10"
  • kCook icon Cake plate
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Add icing sugar, butter, lemon and cream cheese to a clean large mixing bowl
  3. Blend until smooth
  4. Refrigerate - approx 20 min
  5. Add pastry flour, caster sugar, baking powder, ground cinnamon, vanilla extract, vegetable oil and egg to a clean large mixing bowl
  6. Mix
  7. Add carrot to the batter
  8. Fold
  9. Transfer batter to loaf pan
  10. Bake - 50 min, 175°C
  11. Let rest - 10 min
  12. Turn out
  13. Frost
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