Carrot Cake

A particularly tasty version of the classic cake.

Vegetarian. Hands-on time: 10 mins. Total time: 1 hour.

Contributed by Janey Macleod (March 2003).

Carrot Cake

Photo © Veg World

This is an excellent recipe that gives consistently good results. It is always deliciously moist, with a rich nutty flavor. I've tried several recipes for carrot cake over the years, but this one has really stood the test of time.

I don't usually add a frosting or cream-cheese glaze to my carrot cake. That's because I think the cake is good enough to stand on its own. Also, I hesitate to add a sugary or fat-rich topping to what is otherwise a relatively healthy cake. But if you disagree, give my ultra-easy cream cheese frosting a try. (For the photo on this page, I applied a layer of frosting to the top of the cake, and sprinkled on a couple of tablespoons of broken walnuts.)



Oven: Pre-heat to 300F (150C)

Mix the first six ingredients. Gently melt the butter or margarine (I usually do this in the microwave, on a low setting), and add the sultanas, carrots and orange. Combine with the dry ingredients, add the beaten eggs and mix thoroughly.

Turn into an oiled cake or loaf tin and bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.