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.

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