I remember all those years ago when I first heard about a cake with carrots in it. Really? Carrots? I cast a suspicious eye over this vegetable cake and decided it wasn’t to be trusted. If I remember correctly, it took the best part of a year to pluck up the courage to taste it (not an adventurous eater, you may gather). Well, stubborn as a mule, I pronounced it ‘edible’. In truth, my taste buds were doing somersaults with pure delight.
Things haven't changed much; carrot cake remains one of my all-time favourites, an easy-to-eat treat for any time of the day. The bonus? It's really not that bad for you if you go easy on the icing! 


  • 300g plain flour
  • 200g caster sugar (brown if you have)
  • 250ml vegetable oil
  • 2 tsp (10ml) baking powder
  • 4 large eggs
  • 1 tsp (5ml) bicarbonate of soda
  • 1 tsp (5ml) ground ginger
  • 600g carrots, grated
  • ½ cup (125ml) tinned crushed pineapple
  • 80g sultanas
  • 50g chopped pecan nuts


  1. Preheat oven to 190°C (375°F). Grease a 23cm cake tin.
  2. Beat together the oil, sugar and eggs until fluffy.
  3. Sift the dry ingredients together and add to the egg mixture. Then add the carrots, pineapple, nuts and sultanas. Mix well.
  4. Bake for about an hour and 10 mins or until a skewer comes out clean. Easy!