Tuesday, 1 December 2015

Carrot Cake

Another very Christmasy and festive recipe ; Carrot Cake. If you've never eaten carrot cake before, I know the sound of it can put you off a bit; no one really wants to eat a cake with vegetable in it. But from what I have learnt over the years, is that cakes with vegetable in them make the best cakes; wait till you try my beetroot and chocolate cake recipe. (will be up on the blog soon).

Carrot cakes are really moist and simply delicious, in fact I think they are on the list of favourite cakes of many people and I'm sure are a childhood favourite for a lot of people . Most carrot cakes  are made with oil, which means there's no beating butter and that takes away almost any effort you have to put into making the cake, except for grating some carrots and that's quite easy and almost entertaining. Also most carrot cakes have some dry fruit mixed into them, because really, they just go great together. Most often, it's walnuts, but what I love most is to team it up with some raisins and cashew nuts as I have done in this recipe. They're handy and the raisins add to the moistness of the cake.

This batter will take you less than 5 mins to get ready once you've grated the carrots, so get your oven to preheat before you start. Also line a medium sized square/rectangle tin to bake your cake or you can also use an 8 inch round tin. Keep in mind, the baking time will vary a bit depending on the pan you use. You can frost the cake with some cream cheese frosting but honestly, I think this cake is gorgeous on its own.

Here's the recipe for a super easy Carrot Cake.

Carrot Cake:


275 gm flour
275 gm caster sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon powder
75 gm  raisins and cashew nuts roughly chopped
275 gm carrots, grated
300 ml vegetable oil
4 eggs
1 tsp vanilla essence.

1. Start by preheating the oven to a 180 C. Line the base of a tin and butter the sides.
2. This recipe is all about adding the wet ingredients to the dry. In a large bowl, mix the flour, baking powder, baking soda, sugar, and cinnamon powder. Lightly whisk to mix it.
3.Add the grated carrots , raisins and nuts. Mix lightly.
4 In another bowl, mix the oil, eggs and vanilla essence. Isn't this fun that you don't need to add the eggs one by one to the batter.
5. Add the wet ingredients to the dry and whisk till the mixture comes together.
6. Pour into the greased tin and bake for about 60 minutes or till a skewer inserted in the center of the cake comes out clean.

I'd love to hear from you . If you try any of the recipes on the blog, let me know how it went for you. Leave a comment or send me an email, Also follow the blog to make sure you don't miss out any recipes. 


  1. This is on my list for next week. Sounds pretty easy

  2. I tried this recipe today . Turned out really moist & nice . Pretty easy to put together ( apart from converting gms to cups ��) . Gonna mark it as one of my new favorites !

    1. Sowwie.... Will put conversions in recipes.. :)

  3. Rona making this today .. thanks so much

    1. Great!!!! Send me pics... I'd love to know how this goes for you...