Easy Moist Carrot Cake with Cream Cheese Icing, Nuts & Fruit

Today was John’s birthday, so of course I had to make his favourite carrot cake — a recipe I’ve been baking for years. This one was kindly shared with me by Helen, who gave me her handwritten recipe which came from her mother. It’s a wonderful, big cake that’s perfect for a party or any time you’re serving a crowd.

How I Baked It

For my bake this time, I used ¾ cup of Medjool dates, chopped well, and made up the rest of the 2 cups of fruit with sultanas. I baked it in a large cake tin, which made the cake slightly thinner but gave a lovely topping-to-cake ratio — just enough for everyone to get a good slice. I also sprinkled pumpkin seeds over the top for a simple, decorative touch, nothing too schmancy.

I started baking a little late in the afternoon, so the cake wasn’t completely cool by the time I served it. It didn’t cut perfectly, but oh well… the taste fresh from the oven while still warm — absolutely yum!

Family Feedback

Nisha was there for a taste test. She said it was lovely, though she isn’t a fan of sultanas and prefers only dates. She also mentioned that if I had baked it the day before and let it settle in the fridge overnight, the slices would have cut much cleaner. Good tip for next time!

Why It Works

This carrot cake is moist, wholesome, and full of fruit and nuts — a whole lot to love here. It’s great for birthdays, special occasions, or whenever you want a classic homemade cake. Big, generous, and comforting — it’s the kind of recipe you’ll come back to again and again just like I do.

Recipe Card

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Helen’s Carrot Cake

Servings: 12 slices
Prep Time: 20 mins
Cook Time: 40 mins
Difficulty: easy
Rating: ★★★★★
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A moist, wholesome carrot cake made with wholemeal flour, fruit, and nuts — topped with smooth cream cheese icing.

Tip: Grate the carrots just before mixing for the best flavour and texture. The cake keeps well in an airtight container for several days.

Recipe Credit: Helen’s family recipe, shared with love.

Ingredients

2 cups wholemeal flour
2 cups raw sugar
2 tsp baking soda
2 tsp ground cinnamon
2 cups mixed dried fruit or chopped dates
1 small packet (about 1 cup) chopped walnuts
3 cups loosely packed grated carrot (about 3 medium carrots)
3 eggs, lightly beaten
¾ cup neutral oil (e.g. canola, sunflower, or rice bran)

Cream Cheese Icing:

125g cream cheese, softened
50g butter, softened
1½ cups icing sugar, sifted
1 tsp lemon juice or vanilla extract

Directions

Prep the Tin: Grease and line a 23cm round or square cake tin. Preheat oven to 180°C.
Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, and cinnamon.
Add Fruit & Nuts: Stir in the mixed dried fruit (or dates) and chopped walnuts.
Add Carrots: Fold in the grated carrot until evenly distributed.
Mix Wet Ingredients: In a separate bowl, whisk the eggs and oil together.
Combine: Pour the wet mixture into the dry ingredients and stir until fully combined. The batter will be thick and slightly sticky.
Bake: Spoon the batter into the prepared tin. Bake for about 40 minutes, or until a skewer inserted into the centre comes out clean.
Cool: Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Icing:

Beat the cream cheese and butter together until smooth.
Add icing sugar and lemon juice (or vanilla) and continue beating until light and fluffy.
Spread evenly over the cooled cake. Top with extra chopped walnuts if desired.