Scrumptious Carrot Cake

    (13)
    1 hour 20 min

    A light, moist carrot cake made with a mixture of plain and wholemeal flour.


    14 people made this

    Ingredients
    Makes: 1 cake

    • 1 tablespoon lemon juice
    • 300ml milk
    • 150ml vegetable oil
    • 2 teaspoons orange zest
    • 175g dark brown soft sugar
    • 3 teaspoons vanilla extract
    • 180g wholemeal flour
    • 200g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 165g grated carrots
    • 60g walnuts, chopped

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Butter a 20cm cake tin. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
    2. In a large bowl, mix the oil, orange zest and dark brown soft sugar together until mixture is soft and fluffy. Add milk mixture and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
    3. Pour the batter into cake tin and bake for 1 hour, or until a skewer inserted into the cake comes out clean. Allow to cool.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (11)

    by
    41

    Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit, I tried it because it was low in cholesterol - no eggs, but I really think it needs at least egg whites to make it a little fluffy, and I didn't have pineapple to use as was required by several other recipes. It is *incredibly* dense, although it is also very moist. However, it truly is not very much like cake. I never should have doubled the recipe, but I wanted to make a bundt cake. The directions say to use an 8-inch round cake pan. It would have to be a VERY deep pan to accommodate the recipe as written. I had so much batter after doubling the recipe that I was able to make a bundt cake AND an 8-inch square cake. The bundt cake took about an hour to bake, which is to be expected. Pick inserted in several places passed the "cake is done" test. I sent the entire bundt cake to work with my husband to share and he said everyone devoured it. My husband said he ate it because he liked the cream cheese frosting I put on it. There is no accounting for why anyone else ate it, so I gave it 3 stars. However, I really wanted to give the recipe 0 stars or just 1 star. I really would suggest that you try a different recipe unless you happen to like an extremely dense cake. Although, being so dense, it was no problem removing it from the bundt pan!  -  30 Jul 2004  (Review from Allrecipes US | Canada)

    by
    24

    I finally found an egg less carrot cake! I thought the recipe was good, not as moist as the cake with eggs. However, I gave it 5 stars, since this is the best egg less recipe I have found. Light on sugar (the way my husband likes it); and with a cream cheese icing it is very good. I did a bunt cake and the amount was perfect.  -  15 Apr 2007  (Review from Allrecipes US | Canada)

    by
    23

    I don't know what the previous reviewer did, but I had no problem with the amount of batter. Just enough for one cake. The cake is fairly dense, but not incredibly so. This isn't really a desert though you could westernize it with icing if you wanted to turn it into one.  -  20 Mar 2007  (Review from Allrecipes US | Canada)

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