My sister and I have a family tradition of baking My mum requested carrot cake for her birthday last weekend. One friend said that Donna Hay’s carrot cake recipe. Although I am not a big carrot cake fan,

Carrot cake

The cake:

1 1/4 cups brown Sugar

1/4 cup vegetable oil

Three eggs

1 1/2 cups plain (all-purpose) flour

Baking powder, 1 1/2 teaspoons

Baking soda (1 teaspoon)

Cinnamon, 1 teaspoon

Half a teaspoon of ground ginger

1 1/2 cups grated carrot

Pecans, macadamia nuts and

Half a cup of mixed dried fruit

What you should do:

1. Preheat the oven to 180degC.

2. Add eggs gradually and beat well. Add the eggs slowly and beat well.

3. Sprinkle the cinnamon, ginger, and baking powder over the Mix the carrots, nuts, and dried fruits until.

4. Pour the mixture into a greased loaf tin lined with non-stick baking paper and bake for 55-60 minutes or until cooked when tested with a skewer.


The recipe only called for pecans. However, I used dried mixed fruits instead of sult.

We were surprised by how many baby carrots we used. Grated carrots retain a great deal of moisture.

We added more lemon juice because I like my cream cheese frosting slightly tart. You may need to use more cream cheese to prevent the frosting from becoming too runny.

The recipe called for a round tin of 22 cm, but our only one was warped. We used a loaf pan measuring 27cm by 17cm by 7cm.