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RECIPES

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Spiced Carrot Cake

INGREDIENTS

  • 2 cups grated carrots (about 3 medium carrots)

  • 1 cup sugar

  • 2 large eggs

  • 1/2 cup vegetable oil or sunflower oil

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp salt

  • Optional: 1/2 cup chopped walnuts or raisins

  • Icing sugar, grated carrot and flaked almonds for topping

  • Supa Mama® Baking Paper

METHOD

  • Prepare the Oven & Tin: Preheat your oven to 180°C (350°F). Line a round cake tin with Supa Mama® Baking Paper to prevent sticking and ensure easy removal.

  • Mix the Wet Ingredients: In a large bowl, whisk together eggs, sugar, and oil until smooth and well combined.

  • Add the Dry Ingredients: Sift in flour, baking powder, baking soda, cinnamon, and a pinch of salt. Gently fold into the wet mixture until just combined.

  • Fold in the Carrots: Stir in the grated carrots (and optional chopped nuts or raisins if you like) until evenly distributed through the batter.

  • Bake: Pour the mixture into the lined cake tin and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

  • Cool & Serve: Allow to cool in the tin for 10 minutes, then lift out with the Baking Paper and transfer to a wire rack. Dust lightly with icing sugar and sprinkle with grated carrot and flaked almonds for a simple finish.

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