Small World's Legendary Carrot Cake Recipe

A slice of Small World's carrot cake
Small World's Legendary Carrot Cake. Photo © Forte Culinair
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Cooling Time: 2 hrs
  • Yield: Serves 12
Nutritional Guidelines (per serving)
771 Calories
51g Fat
74g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 12
Amount per serving
Calories 771
% Daily Value*
Total Fat 51g 66%
Saturated Fat 15g 74%
Cholesterol 115mg 38%
Sodium 889mg 39%
Total Carbohydrate 74g 27%
Dietary Fiber 4g 13%
Protein 7g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Perhaps you first read about it in your Amsterdam Guide Book or were tipped off by an in-the-know local friend. Then you sampled the goods and instantly understood what all the hype's about. Now you can recreate Amsterdam's most coveted carrot cake in your own kitchen. The moist cake is made all the more luscious with a generous amount of coconut and pineapple. It's topped with cream-cheese frosting and doused with roasted almonds. Deliciously addictive.


  • 2 3/4 cup (550 g)superfine sugar
  • 1 1/2 cup (360 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 7/8 cup (360 g) all-purpose flour
  • 3 1/2 teaspoon baking soda
  • 1 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/3 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3 cups (300 g) carrots (finely grated)
  • 2 cups (200 g) flaked coconut
  • 1 1/4 cup (240 g) pineapple pieces (fresh is best, but canned is fine)
  • For the Frosting:
  • 1 3/4 cup (400 g) plain cream cheese
  • 1/4 cup (60 ml)light cream
  • 1 tsp vanilla extract
  • 3/4 cup (75 g) sugar (sifted powdered)
  • 6 tablespoons flaked almonds (toasted)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 degrees F (175 degrees C). Beat together the sugar and vegetable oil until light and fluffy. Add the eggs and vanilla extract, and beat well. Sift together the flour, baking soda, salt, cinnamon, nutmeg and allspice, and fold into the wet mixture. Then fold in the grated carrot, flaked coconut and crushed pineapple. Folding is important here, to keep the cake light and fluffy.Over-mixing will make it rubbery.

  3. Grease the spring-form pan. Line the bottom and sides of the pan with baking paper. Pour the batter into the pan, and bake for 1 hour. Remove the cake from the oven, and insert a toothpick into the center to check if done. If the toothpick comes out clean, the cake is ready. Let the cake cool for at least 2 hours before removing from the pan.

  4. Cut the cake horizontally in half with a thin, serrated knife. Open the cake so the cut sides are face-up.

  5. Meanwhile, prepare the frosting. In a mixing bowl, blend the cream cheese, cream, vanilla extract and powdered sugar. Place a generous dollop in the center of one side of the cake and, with a spatula, spread it in a 1/3-inch (1 cm) thick layer outwards, stopping about 1/3-inch (1 cm) from the edge. Place the second side of the cake, cut side down, on top, and gently press down until the frosting spreads to the edges. Cover the top and sides of the cake with the remaining frosting. Sprinkle the sides and some of the top of the cake with the toasted almonds, leaving a nice white center.

Note: Make the cake the day before. It's easier to spread the frosting when it's completely cold.

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