Prep 10 mins
Cook 45 mins
This carrot cake recipe is absolutely delicious, and very easy to make. If I have no carrots, I sometimes substitute the cup of carrot with 1 cup of diced pear or apple. I once served this in slices, alongside a scoop of vanilla icecream, which was divine. I have used both round and loaf -style tins to make this cake. This recipe is by and large taken from Alison Holst's cookbook "Meals without Meat."
- 2 eggs
- 1 cup raw sugar
- 1 cup oil or 1 cup soft butter
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 pinch salt
- 2 cups grated carrots
- 1 teaspoon baking soda
- 1 1⁄2 cups whole wheat flour
- Preheat your oven to 180°C.
- In a medium-sized bowl, combine eggs, sugar and oil.
- Beat until well combined and light in colour.
- Stir in the cinnamon, mixed spice, salt, and grated carrot.
- Empty the flour and baking soda into a separate bowl and mix well.
- Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
- Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
- Pour or spoon in the mixture.
- Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
- Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
- For a pudding-style dessert, serve with icecream.
- For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).