Carrot Cake


Carrot Cake
Preparation time
Cooking time


For 1 Person(s)


  • 10 ounce(s) all purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 2 teaspoon(s) cinnamon powder
  • 3 medium eggs
  • 10 ounce(s) sugar
  • 1 tablespoon(s) vanilla essence
  • 1 1/4 cup(s) Grace Vegetable Oil
  • 8 ounce(s) carrot, peeled
  • 4 ounce(s) nuts, crushed
  • 4 ounce(s) raisins, soaked

Carrot Cake Directions

  1. Pre-heat oven to 180°C/350°F; grease and line a 10 inch cake pan.
  2. Sift together the dry ingredients and set aside.
  3. Using an electric mixer, beat eggs until blended. Gradually add sugar and cream until light and fluffy.
  4. Add vanilla, Grace Vegetable Oil and shredded carrot, beat to incorporate.
  5. Divide the dry ingredients into three, folding in each portion of dry ingredient well with the carrot mixture, before adding the other portion.
  6. Add nuts and raisins and incorporate thoroughly.
  7. Scrape the batter into the prepared pan and bake until the cake springs back when touched lightly (for approximately 45 minutes).
  8. Remove from oven and allow to cool on a cooling rack.

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