Ingredients
Check off ingredients as you go
For one 30 cm (12-inch) loaf pan
- 250 g (about 2¼ cups) grated carrots
- 40 g (⅓ cup) toasted pecans (or walnuts)
- 50 g (⅓ cup) raisins (soaked 15 minutes in orange juice or hot tea, then drained, optional)
- 210 g (1⅔ cups) sifted all-purpose flour (plain flour), or swap in 50 g (⅓ cup + 1 Tbsp) whole wheat or spelt flour
- 2 tsp baking powder (8 g)
- ½ tsp baking soda (2-3 g)
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- ½ tsp salt (3 g)
- 180 g (¾ cup + 2 Tbsp) cane sugar
- 110 g (½ cup) neutral oil
- 100 g (⅓ cup + 1 Tbsp) unsweetened applesauce or 100 g (⅓ cup + 1 Tbsp) plain Greek yogurt
- 4 large eggs
How to make the carrot cake
- Preheat the oven to 170°C (340°F). Line the loaf pan with parchment paper.
- Mix the flour, baking powder, baking soda, salt and spices.
- In a large bowl, whisk the eggs with the cane sugar. Add the oil and the applesauce (or yogurt) and mix.
- Fold in the dry ingredients. Add the grated carrots, chopped nuts and drained raisins (if using). Mix gently, without overworking the batter.
- Pour into the pan, smooth the top and bake for 55 minutes at 170°C (340°F). Test with the tip of a knife. Let cool on a wire rack.
Bonus tip
To make a frosting for the carrot cake
- 150 g (⅔ cup) cream cheese, such as Philadelphia
- 60 g (¼ cup) softened butter
- 100 g (¾ cup + 2 Tbsp) powdered sugar (icing sugar)
- 1 tsp lemon juice or orange zest
Whisk everything together and spread over the cooled cake.