Carrot Cake

Carrot Cake

From   Tea Time

Prep: 15 minutes


Cook: 35 minutes


Method: Easy


Course: Snack


Type: Fusion

Cake with the unique flavour and crunch of carrot


  • Small carrot, grated 1
  • Eggs 1
  • Brown sugar ⅞ cup
  • Refined flour 1 cup
  • Baking soda 1 tsp
  • Almonds, chopped 30 to 35
  • Oil 7 to 8 tsps
  • Icing sugar to dust


  • Preheat oven to 180º C. Grease a cake tin.
  • Take eggs and brown sugar in a mixing bowl and beat well with an electric beater.
  • Sieve together refined flour and baking soda into the bowl and mix. Add carrot and most of the almond and fold in well. Add oil and mix well.
  • Pour the batter into the greased cake tin. Sprinkle the remaining almonds on top.
  • Keep the tin in the preheated oven and bake for 30-35 minutes.
  • Take the tin out of the oven, demould it onto the worktop and cut into bars.
  • Arrange the bars on a serving platter, dust with icing sugar and serve.