carrot cake

Incredibly Moist and Easy Carrot Cake – Really!

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

Carrot cake is a classic afternoon tea recipe. Sweetly spiced, refreshingly moist and often topped with cream cheese icing, this dessert cake is a must have at any afternoon tea.


 220 g self-rising flour
 200 g carrot pulp
 160 g melted butter
 165 g brown sugar
 70 g mixed fruit
 4 g baking soda
 3 g ground cinnamon
 2 tbsp carrot juice
 3 eggs



Blend whole carrot until smooth, then strain to separate the juice and paste.


Sift all the dry ingredients together and set aside.


Preheat oven to 180ºC.


In a kitchen machine, whisk egg, brown sugar and butter then beat mixture until thick and creamy.


Add in carrot pulp, carrot juice and mixed fruits mix, then fold in all the dry ingredients.


Place in a baking tray and bake for 30 minutes.

This recipe uses Hand Mixers

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