Carrot Cake

This moist and delicious Carrot cake is a mix of carrot, raisins, lemon rind and pecan nuts. Try this easy and simple classic cake to share with family and friends.


For the dry mix:

200g self raising flour

1tsp baking powder

2tsp cinnamon powder

1/2tsp freshly grated nutmeg powder

1/2tsp salt

For the wet mix:

175g light mucavado sugar

180ml vegetable oil

3 large eggs

60g natural greek yoghurt

1tsp vanilla extract

zest of 1 large orange


300g grated carrot

140g mix of raisins, chopped lemon rind and broken pecan nuts

For frosting:

175g icing sugar

2tbsp orange juice


  • Pre - heat oven to 160C (fan). Line a 20cm deep, round cake tin.

  • In a bowl, mix all ingredients for the dry mix- self-raising flour, baking powder, cinnamon powder, nutmeg powder, and salt.

  • In another bowl, mix sugar, oil, greek yogurt and beat well with a whisk. Add the eggs one by one and beat well after adding each egg.

  • Next fold in the dry mix slowly into the wet mix. Fold well until the flour pockets disappear, do not over mix.

  • Now add the grated carrots and raisins and pecan nuts and mix.

  • Pour the cake mix into the lined cake tin.

  • Bake in the middle shelf of the oven for about 35mins.

  • Check the cake is done by inserting a wooden skewer through the centre of the cake 35 minutes. If it comes out clean your cake is done. If not continue to bake for another 5-10 mins and check again. My cake took about 45minutes to cook.

  • Remove cake from the oven and let it cool in the tin for about 10minutes.

  • Carefully remove the cake from the tin and let it rest on a rack till completely cooled.

  • Prepare the frosting by mixing icing sugar and orange juice till its a smooth. Drizzle it on top of the cake and let it run down the sides.

  • Yummy carrot cake is ready to be served with tea.

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