Carrot Cake

Serves 8-10


  • 2 eggs
  • 118 milliliter (1/2 cup) sunflower oil
  • 200 grams (1 cup) granulated sugar
  • 130 grams (1 cup) all purpose flour
  • 2,3 grams (1 teaspoon) cinnamon powder
  • 4,2 grams (1 teaspoon) vanilla extract
  • 2,3 grams (1 teaspoon) baking powder
  • 150 grams (2 cups) carrot, grated
  • Walnuts and raisins as you wish



  1. Set a rack in the middle of the oven and preheat the oven to 356° F (180° C).
  2. Put eggs and oil in the bowl of a mixer fitted with the whisking attachment and whisk on a high-medium speed until the mixture is soft and creamy.

  3. Add sugar, cinnamon powder and vanilla extract and beat for another minute or two.

  4. Reduce the mixer speed to low and add the sifted flour and baking powder. Mix only until the dry ingredients are incorporated.

  5. Toss in grated carrots, walnuts and raisins and mix only to incorporate.

  6. Scrape the batter in a cake loaf pan with a small offset spatula.
  7. Bake until a wooden toothpick inserted into the cake comes out clean, 30 minutes.
  8. Serve at room temperature.

Storage: The cake will keep, wrapped airtight, at room temperature for up to 3 days.

2 Comments Add yours

  1. Your carrot cake looks delicious! I like how you made a topping for it! Thanks for sharing this recipe! I recently made donuts and had lots of fun making them and even more fun eating them! Hope you give them a try too 🙂

    Liked by 1 person

    1. Thank you so much! I’ll definitely try it and get back to you😊

      Liked by 1 person

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