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Deliciously Moist and Simple Carrot Cake

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This deliciously moist and simple carrot cake is the easiest no-fuss cake you will ever make. No need for cake mixer , just a two mixing bowl, a whisk and cake scraper. The flavours are delicious, and there is not even a sign of an unhealthy ingredient in sight. Yet another great healthy treat.

Moist Carrot Cake

Servings 8 slices
Prep Time 20 mins
Cook Time 35 mins



  • Grate the carrots and break the pecans into large pieces and set aside to add later.
  • Put all the dry ingredinets into a large mixing. Whisk together until well combined.
  • Grab another mixing bowl all all the wet ingredients. Give a good whisk for one to two minutes until the mixture becomes pale and thickens.
  • Add the grated carrots and broken pecans pieces and fold in with a cake scraper. Scrape the carrot cake mixture into a greased 20cm ring cake tin or 20cm round tin. Bake in a 180degC oven for 35 minutes or until a skewer that is poked into the cente of the cake comes out clean.
  • Allow the cake to cool for 10 minutes as if you cut a hot cake it will break apart. Turn the cake out onto cake rack to cool complete befor eating. Enjoy the carrot cake plain or you can ice this cake with a lemon and cashew cream or just a light sprinkle of sugar.
Calories: 586kcal
Course: Cakes and Muffins


Calories: 586kcal | Carbohydrates: 52g | Protein: 8g | Fat: 40g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 382mg | Potassium: 273mg | Fiber: 5g | Sugar: 28g | Vitamin C: 2mg | Calcium: 163mg | Kilojoules: 2452kJ

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