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Carrot Cake

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Adjust Servings:
6 cups carrots- grated
1 cup sugar- brown
1 cup Raisins
4 Eggs
1 cup white sugar
1 cup oil
2 tsp Vanilla extract
1 cup pine apple
3 cups flour
1 tsp baking soda
salt to taste
4 tsp cinnamon- ground
1 cup walnuts- chopped

Carrot Cake

  • Sweet
    • 1 hr
    • Serves 3
    • Easy



    Carrot cake is an interesting cake variant. Unlike its simpler and more popular cousins, carrot cake is not always appreciated. There’s something about combining cake and vegetables that gives people pause. But for the refined palette, carrot cake is an ideal dessert. It is healthier than most cakes, as it substitutes sugar for cakes, and it is more interesting to eat than a lot of cakes, as it has nuts. So with carrot cake tends to be sweet and crunchy; who can complain about that? If you really love this cake, pack it with you in your Vaya Tyffyn lunchbox.

    Health Benefits

    The primary ingredient in carrot cake is of course carrots. Carrots are one of those vegetables that has so many health benefits, some of them are simply myth. The most popular mythical carrot health benefit is probably that it drastically improves your eye sight. While this isn’t true, carrots actually do help you resist degenerative eye diseases thanks to the copious amounts of beta-carotene present in all carrots. Carrots also help reduce cancer, slow down aging, and protect the teeth and gums.

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    How to Make Carrot Cake

    1. Combine carrots, walnuts, raisins, and brown sugar.
    2. In another bowl, lightly beat the eggs, add white sugar, oil, vanilla, pineapple and stir to incorporate.
    3. Sift flour, baking soda, salt, and cinnamon together.
    4. Fold flour mixture into the beaten egg mixture.
    5. Combine all ingredients, transfer to a cake tin and bake at 180 °C for 50 minutes.
    6. Serve once cooled completely. 


    The earliest known carrot cake recipe dates to 1892, but did not become popular till 1942.


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