Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; ¾ cup caster sugar; 1 teaspoon vanilla extract; 250 g carrots, grated; ½ cup canola oil; 1 ½ cups plain flour; 1 teaspoon bicarbonate of soda; 1 ½ teaspoons baking powder; 2 teaspoons mixed spice; ¼ cup chopped walnuts (optional)

Servings: persons

2 large eggs
¾ cup caster sugar
1 teaspoon vanilla extract
250 g carrots, grated
½ cup canola oil
1 ½ cups plain flour
1 teaspoon bicarbonate of soda
1 ½ teaspoons baking powder
2 teaspoons mixed spice
¼ cup chopped walnuts (optional)

1
Preheat oven to 350degF (180degC).
2
In a mixing bowl, whisk together the eggs and sugar with an electric mixer until thick and creamy.
3
Stir in the vanilla extract, carrots and oil.
4
Sift the flour, bicarbonate of soda, baking soda and mixed spice over the mixture and fold into the mixture with a plastic spatula.
5
Stir in chopped walnuts.
6
Grease a 20cm baking tin and line the base with with baking paper.
7
Spoon mixture into prepared tin.
8
Bake for 40-45 mins, or until a warm skewer inserted into the cake comes out clean.
9
Leave the cake to cool in the tin.

724

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 2 large eggs, ¾ cup caster sugar, 1 teaspoon vanilla extract, 250 g 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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