Carrot cake

There is absolutely nothing better in autumn than home made carrot cake, made with the carrots you’ve pulled out of your garden.  Autumn is the season I associate with apples, carrots, pumpkin and falling leaves – this is mostly because I always forget to plant my carrots until mid-end of spring!

The cake itself is dairy-free and nut-free, but if you would like to add Cream Cheese Frosting or walnuts, then you absolutely have that option (I like both!).


  • 1.5 cups self-raising flour
  • 1.25 cups brown sugar
  • 1 tsp bi-carb soda
  • pinch of salt
  • 2 tsp cinnamon
  • 1 cup vegetable oil
  • 3 eggs
  • 1.5 cups finely grated carrot
  • 3/4 cups chopped walnuts (OPTIONAL)


  1. Preheat oven to 180°C (160°C fan forced), and grease a 6cm/2″ deep, 22cm/9″ round cake tin.
  2. Mix eggs, oil and brown sugar together in a large bowl.
  3. Sift flour, bi-carb soda and cinnamon together, then add to the large bowl.
  4. Add salt and then beat until you have an even consistency.
  5. Add carrot (and optional nuts) and then stir through.
  6. Pour into cake tin and bake for 50 minutes.
  7. Only share with your loved ones, or serve at a tea party if you wish to impress.

NOTE: This also works well in cupcake form, but only bake for 25-30 minutes.

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