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Recipe: Viv's versatile carrot cake

28 May 2021
Healthy Homemade Carrot Cake
PHOTO: Getty

There is usually that person at work who is known for baking up a storm and bringing in the goodness for all to enjoy. We at Style are a bit spoilt because we have several talented home bakers. We convinced one of them,  sales manager Viv,  to share her super-duper carrot cake with our readers. It has a cheeky rise that doesn't sink when you turn your back to the oven and a lovely moist crumb.

Viv's had this recipe for 34 years from when she owned a cafe. She would pump out three of these a day, using the different variations like courgette and walnut, and banana and date.  The last time we had it was just before lockdown when we were celebrating some birthdays and it was a hit. There was only crumbs left and many a sad face at the empty plate.

Carrot Cake


1 cup wholemeal flour

1 cup plain flour

2 tsp baking soda

2 cups raw sugar

2 tsp cinnamon

1 cup cooking oil (soya bean or vegetable oil)

4 eggs beaten

3 cups grated carrots



Use an electric beater for this recipe

1. Put all dry ingredients into a large mixing bowl and give a good mix.

2. Add oil, mix, then beaten eggs, mix, and then carrots.

3. Line 20cm round tin with baking paper.

4. Bake 180 deg C for one hour.


Cream cheese icing

The secret is to add icing sugar until icing is not glossy.


250g cream cheese

25g melted butter

1 tsp vanilla essence


1. Beat cream cheese, add butter and vanilla essence.

2. Add enough icing sugar until it is not glossy

3 Spread on cake.

4. Optional, you can top with toasted pumpkins seeds, sesame seeds or sunflower seeds or even freshly grated carrot and toasted coconut


Other options instead of carrot

Courgette: Use 3 cups of courgette/zucchini and as many walnuts as you like.


Banana and date: Use 3 cups mashed banana and as many dates as you like.

Make mini carrot cakes, in large muffin pans.

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