• Makes 1
  • 90 minutes
  • Difficulty Easy
  • 12 Ingredients


A basic carrot cake recipe I’ve had for many years passed down by my grandma.

Ingredients (makes 1 Cake)

  • 1 cup Self raising flour
  • 1 cup Plain flour
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1 tsp Bicarb of Soda
  • 1 cup Oil
  • 1 cup Brown sugar
  • 4 Eggs
  • 1/2 cup Golden Syrup
  • 2 1/2 cups Grated carrot
  • 1/2 cup Chopped walnuts


  1. Preheat oven to 160 degrees celcius. Brush a deep cake pan with melted butter or oil.
  2. Sift together the flours and bicarb of soda in large bowl, add the cinnamon, ginger and nutmeg stir to combine. Make a well in the centre.
  3. Whisk together the oil, sugar, eggs and syrup in a jug until combined. Gradually stir this mixture into the dry ingredients, stir until smooth.
  4. Stir in the carrots and nuts. Spoon the mixture into a prepared tin smoothing the surface.
  5. Bake for 1 1/2 hours or until a skewer comes out clean when inserted.


Pecans can be added. Icing would also be lovely however it's a bit healthier without.

  • An easy carrot cake is always welcome as we all love to eat carrot cake.


  • My purchased carrot cakes go to waste and get thrown out as family state “only good carrot cake is home made” So thanks for sharing this, I will have a try.


  • I like the sound of carrot cake and try to make it though I have only made one nice carrot cake thanks for sharing yours


  • I like any recipe that has “easy” in the title. I’ll definitely give this one a go. Thank you.


  • I love a good carrot cake,your recipe is fabulous!


  • Thank you for this, just received 10kg of carrots so this will come in handy.


  • Sounds like a great cake, thanks for sharing.


  • That does look straight forward! I love carrot cake


  • love this recipe. looks quick and easy


  • We love carrot cake. I would totally skip the sugar in this recipe and just leave it with coconut palm syrup instead of golden syrup and the spices. We like it a bit rustic so I always add some sunflower- pumpkin and sesame- lin- or chia seeds to the batter.


  • This looks totally easy and a great way to use of those sad carrots at the bottom of the crisper.


  • Pinned ready to get a shopping list, great for work lunches. Healthy without them knowing it.


  • yum yum yummmmyyyyy…carrot cakes are lovely to eat…i love banana cakes tooooo


  • years passes


  • you had me at ‘easy” :0 I may get my teens to make this this weekend as we have an afternoon tea to go to!


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