Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces light brown sugar; 6 fluid ounces sunflower oil; 3 eggs, beaten; 5 ounces carrots, grated; 4 ounces raisins (optional); 1 orange, zest of, grated; 6 ounces self-rising flour; 1 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; ½ teaspoon fresh nutmeg, grated; 6 ounces icing sugar; 1 -2 tablespoon orange juice

Servings: persons

6 ounces light brown sugar
6 fluid ounces sunflower oil
3 eggs, beaten
5 ounces carrots, grated
4 ounces raisins (optional)
1 orange, zest of, grated
6 ounces self-rising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon fresh nutmeg, grated
6 ounces icing sugar
1 -2 tablespoon orange juice

1
Preheat oven 180 degrees Celsius, gas 4.
2
Oil a 9 x 13 baking tin.
3
Mix the sugar, oil and eggs lightly.
4
Stir in the carrots, (I use shredded instead of grated), raisins and zest of orange.
5
Stir in flour and bicarbonate of soda.
6
Add cinnamon and nutmeg.
7
Pour into tin.
8
Bake 40 to 45 minutes in middle of the oven.
9
When cooled, mix icing sugar and orange juice into a thick paste and coat cake.

1505

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces light brown sugar, 6 fluid ounces sunflower oil, 3 eggs, beaten, 5 ounces carrots, grated, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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