10 mins


50-55 mins


  • 2 cups carrot, grated and firmly packed down
  • 1 cup sugar*

  • ¾ cup cooking oil (canola or sunflower)

  • 3 eggs

  • 1½ cups self-raising flour

  • ½ teaspoon salt

  • 2 teaspoons cinnamon or mixed

    spice (optional)

  • Butter or margarine for greasing the

    cake tin


  • 1 cup chopped walnuts or sultanas (or a mixture of both, but no more than 1 cup)

* Any sugar is fine to use, but use brown sugar if you have it.

Let’s get cooking

Step 1

Turn on the oven and set to 170°C. Grease a medium sized cake or loaf tin with butter or margarine.

You can use a round cake tin that is about 22 cm (9 inches) across,
or a loaf tin that is about 22 cm x 12 cm (9×5 inches).

Step 2

Break the eggs into a big bowl and beat them well.

Step 3

Add the grated carrots, sugar, oil and spices to the eggs and mix together well.

Step 4

If you are adding walnuts or sultanas, add them to the carrot mixture now.

Step 5

Gradually mix in the flour and salt. Don’t beat the mixture too much – just stir until the flour has mixed in (if you beat the flour too much, the cake might not rise very well).

Step 6

Pour the cake mixture into the greased cake tin. Make sure the mixture is spread evenly in the tin.

Step 7

Bake in the oven for about 50-55 minutes. You will know the cake is ready if you put a skewer into it and it comes out clean (with no uncooked cake mix sticking to it).

Step 8

Take the cake out of the oven and let it cool for about 10 minutes.

Step 9

Before taking it out of the tin, run a butter knife around the edges of the cake tin to help the cake come out of the tin cleanly.

Yum! A cake that helps you see in the dark!