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The Ultimate Carrot Cake

  • 20 minutes
  • 1 hour
  • Makes 1 cake
The Ultimate Carrot Cake

This is a very moist cake that needs to be eaten within 3-4 days of being baked.


  • ¼ cup oil (eg peanut or sunflower)
  • 375 gram can apples, pureed
  • 234 gram can crushed pineapple with juice
  • 2 egg whites
  • 1 egg
  • 2 cups grated carrot
  • 2 teaspoons vanilla essence
  • 2 cups wholemeal flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ tablespoons mixed spice
  • ½ cup chopped walnuts or pecans
  • ½ cup raisins or chopped prunes


  1. Preheat the oven to 180C. Grease and line a 23cm square cake tin with baking paper.
  2. In a large bowl stir together the oil, pureed apple, pineapple with juice, egg whites, egg, carrot and vanilla essence.
  3. In a separate bowl stir together the flour, sugar, baking powder, baking soda, mixed spice, walnuts and raisins or prunes, and a make a well in the centre.
  4. Pour in the wet ingredients and stir gently to mix. Transfer to the prepared cake tin.
  5. Bake in the preheated oven for 60 minutes until a skewer inserted into the cake comes out clean and the cake has come away from the sides of the tin. The cake is very moist. Allow the cake to cool in the tin for 15 minutes before turning out onto a cake rack to cool compeletely. Dust with icing sugar to serve.

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