Carrot Cake

For a tea-time treat try simple recipe for a deliciously moist carrot cake,
By Janet Brinkworth
Carrot Cake
  • Rating:
  • Serves: 8
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 300 ml vegetable oil
  • 300 g caster sugar
  • 600 g carrots, chopped and freshly boiled (cooking water reserved)
  • 4 eggs, beaten
  • 200 g raisins
  • 400 g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground allspice
  • 1 tsp vanilla extract


1. Preheat the oven to 180°C/gas 4.

2. In a large mixing bowl, whisk together the oil and sugar until well-blended.

3. In a food processor, process the cooked carrots with a little of the cooking water to a puree.

4. Fold the carrot puree into the oil mixture.

5. Beat in the eggs, one at a time.

6. Fold in the raisins, mixing well.

7. Sift the flour, baking soda and allspice and fold into the mixture. Mix in the vanilla extract.

8. Turn into a greased lined cake tin.

9. Bake for 1 hour to 1 hour 10 minutes until risen and set. Test by inserting a skewer into the centre of the cake. If the skewer comes out clean the cake is cooked through.

10. Cool the cake on a wire rack. Serve.

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