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The Ultimate Carrot Cake on notjustspice.com

The Ultimate Carrot Cake

Presenting, the queen of all carrot cakes! She’s highly evolved, zesty yet sensual, spicy yet sweet, full of character yet delicate. Her fruity zesty countenance and her heavenly aroma bind you in a trance. Try the best carrot cake recipe ever — you’ll look at every other carrot cake in disdain!

Cook Time 40 minutes
Servings 1 9"x9" cake (23 cm x 23 cm)

Ingredients

  • 150 g caster sugar
  • 150 g brown sugar
  • 300 g grated raw carrot
  • 225 g all-purpose flour
  • 4 eggs
  • 1/2 tspn baking soda
  • 2 tspn baking powder
  • 100 ml olive oil or any vegetable oil
  • 1/2 tspn nutmeg powder
  • 1 and 1/2 tspn cinnamon powder
  • 1 tbspn orange zest
  • 50 g raisins (optional)
  • 50 g walnuts and hazelnuts (I used only walnuts)
  • 2 tbspn cooking chocolate (cut into small bits, that resemble chocolate chips) or chocolate chips
  • 1 pinch salt

Instructions

  1. Heat the oven to 180ºC (356ºF).

  2. Beat the eggs in a large bowl for about 3 minutes.

  3. Add both sugars slowly until well blended, and then add oil and beat it for another couple of minutes.

  4. Sieve together the flour, baking soda, baking powder, nutmeg powder and cinnamon powder and add them to the wet mixture a little at a time, while you mix it all in.

  5. When they’re well blended, add the salt, grated carrot, chocolate bits, raisins, orange zest and walnuts and mix it all in until just combined.

  6. Pour the mixture into a well-greased baking pan (9″x9″ or 9″x11″) and bake for 35 to 40 minutes.

  7. Serving: Serve it after the cake cools.

Notes

 It tastes better the next day! And yes, it can be eaten for breakfast.