carrot cake

Carrot Cake

While we dearly love gorgeous cakes painstakingly decorated with delicious frosting, fruits or creams, there is nothing quite as satisfying as a cake that one can whip up at home with nothing but some bowls and a wooden spoon. These simple cakes can be indulgent or wholesome, delicate or hearty, always heartwarmingly delicious.

This carrot cake, absolutely stuffed full of wholesome ingredients like carrots, bananas, coconut and walnuts, is a perfect example. Every ingredient adds flavour and moisture, cinnamon and nutmeg bring a delicate warmth and the cake is a tender, hearty delight.

Although at its best with winter carrots, we plan to continue making this cake through the year, whenever there is need for a cozy chat and comfort food.

Carrot Cake 


200g (1 1/2 cup) Flour

1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
3/4 tsp Salt
1/4 tsp Nutmeg
165 g (1/2 cup + 1/3 cup) Sugar (a little less if your bananas are very ripe)
118 ml (1/2 cup) Oil
2 Eggs, beaten
2 Bananas
1 1/2 cup Carrot, grated
1/4 – 1/2 cup Walnuts, chopped (optional)
1/2 cup Coconut, grated
1/4 cup Whiskey (optional)

Pre-heat oven to 180°C (356°F). Prepare a 9” round cake tin or a 9×5 inch loaf pan (or even a bundt pan)

To a large mixing bowl, add sifted flour, baking powder, baking soda, salt and spices.

In a separate bowl, mix the oil and sugar together. Add the beaten eggs to this.

Mash the bananas with a masher or with a fork and add the grated carrots, coconut, nuts and whiskey to the bananas and mix well.

Add the oil, sugar and egg mix to the flour and stir with a wooden spoon until just combined. Don’t worry too much about lumps. Add the fruit, nut and whiskey mix to the batter now and stir till mixed in.

Pour into your prepared tin and bake for 50-60 minutes or until a skewer in the middle comes out clean. Let it cool in the pan for a while then turn it out on to a plate and let it cool further.

Or dig in when you please.


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