Carrot Cake

Carrot Cake

This is a rich, moist, full of texture cake. Till the weather cools, I don't make the cream cheese frosting. Will post or update it later on Fall.


250gr raisins
300 gr sugar- I use Demerara
4 eggs
450gr carrots, grated
1 cup milk
3/4 cup olive oil
2 tbsp orange zest
150gr AP flour
140 gr rice flour
21/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1tsp baking powder
1 tsp sea salt
200 gr walnuts
1/2 cup shredded cocnut


  1. Soak the raisinins in hot water for 10 mins , drain and set aside.
  2. Preheat the oven at 180 C
  3. Butter and flour the bottom of a cake pan
  4. In a stand mixer fitted with the whisk attachment, on medium speed, whip the sugar and eggs for about 4 mins.
  5. Add carrots, milk, olive oil and zest and mix well.
  6. In a bowl, stir together, flour, rice flour, cinnamon, nutmeg, baking soda , baking powder and salt.
  7. Add to the eggs mixture and fold in with a rubber spatula
  8. Fold in the raisins, walnuts and coconut.
  9. Bake for 30-40 mins.
  10. Let cool before unmolding.

You can see all my favourite kitchen tools in my Amazon storefront 

Also in GA Food Stories

Sausage, spinach and white bean soup
Sausage, spinach and white bean soup

Now that winter is in full bloom, we are craving for warm, hearty comfort food.
Read More
Fish fillet with citrus and fennel
Fish fillet with citrus and fennel

An unexpected way to try fish. Adapted from
Read More
Devi's Food Cake
Devi's Food Cake

A rich, dark super chocolaty cake adapted from the Tartine Cookbook.
Read More

Sign up