Spiced Carrot Cake


Serves: 1 loaf - Prep Time: 15 M - Cooking Time: 50 M - Total Time: 1 h 5 M



  • 3 eggs
  • 100 g white sugar
  • 100 ml milk
  • 100 ml sunflower oil
  • 1 tsp vanilla extract
  • 2 tbsp orange or lemon juice
  • 200 g all purpose flour
  • 1 sachet baking powder (15 g)
  • 100 g chopped walnuts
  • 1 large carrot, peeled and grated
  • 2 dried figs, diced
  • 1 orange or lemon zest
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch of ground nutmeg
  • 1 tbsp powdered sugar
  • 1/2 tbsp ground cinnamon 

1. Preheat the oven to 170 C 338 F and grease a loaf pan with cooking spray or butter.
2. In a large mixing bowl, beat the eggs and sugar until creamy for about 4-5 minutes.

3. Mix in oil, milk, vanilla extract and lemon or orange juice for about 1-2 minutes.
4. Stir in all purpsoe flour and baking powder. Mix for about 2 minutes or until well combined.
5. Add grated carrots, diced figs, chopped walnuts, lemon or orange zest and spices. Stir until combined.
6. Pour the batter into the prepared pan. Bake in preheated oven for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
7. Combine the powdered sugar and cinnamon. Dust on top of the cake loaf. Serve sliced.



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