Moist Carrot Cake

    1 hour 10 min

    A deliciously moist cake made with wholemeal flour, grated carrots, sultanas and mixed spice. Spread with cream cheese icing, if desired. Enjoy for afternoon tea or dessert.

    13 people made this

    Serves: 15 

    • 250g wholemeal flour
    • 400g caster sugar
    • 325g sultanas
    • 2 teaspoons bicarbonate of soda
    • 440g grated carrot
    • 4 eggs
    • 425ml cooking oil
    • 2 teaspoons mixed spice

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Line a 20cm x 30cm or similar sized tin with baking parchment.
    2. In a bowl, mix together all the dry ingredients.
    3. In another bowl, mix together all the liquid ingredients.
    4. Mix together the dry and wet ingredients, then pour into prepared tin.
    5. Bake in preheated oven for 50-60 minutes or until a skewer comes out clean when inserted into the centre.

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    Reviews in English (5)


    I found the recipe really easy to make. I only used half the amount of oil in the recipe (which I generally do with all recipes) I felt it was still to oily for my taste.  -  21 Nov 2011


    This is the best carrot cake recipe ever! It is so moist and gooey, keeps for ages in an air-tight container and can be made into muffins as well as one big cake. Love it!  -  21 Feb 2011


    Something else. 1 added 100g of chopped walnuts  -  21 Feb 2011