Carrot Cake
Recipe type: Dessert
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 8
A light and moist carrot cake without icing.
  • 85 g pecan nuts, chopped into pieces
  • 1 tablespoon orange blossom water
  • 2 tbsp orange juice
  • 115 g chopped-up prunes (substitute raisins if prunes are lacking)
  • 225 g flour
  • 5 g baking soda (half a packet)
  • 1 rounded tsp ground cinnamon
  • 175 g sugar
  • 100 g sunflower oil (about ¼ cup)
  • 3 eggs
  • 280 g finely grated carrot (3-4 carrots)
  1. Preheat oven to 180°C (thermostat 6/7).
  2. Sift the flour, baking soda, cinnamon, and sugar together until well-mixed (this is more important than usual, because you really want that spoonful of cinnamon to spread in the cake, otherwise you could be in for an interesting surprise after the cake is cooked).
  3. Fold in the eggs one after the other, followed by the orange juice and orange blossom. Dribble the oil in, mixing thoroughly until you have a thick dough.
  4. Add the nuts, prunes and carrots. Mix well.
  5. Flour and butter a cake mold, and put in the oven for 45 minute-1 hour, until golden and risen.
Recipe by Aliette de Bodard at