Back to Recipe Menu

Moist carrot cake


  • Toss the dark rum with the sultanas and set aside to infuse for about 30-60 mins.
  • Preheat oven to 150°C fan forced (170°C normal).
  • Sift the flour, cinnamon, nutmeg and bicarb into a large bowl. Then make a well in the centre and add the sunflower oil, 150 gm brown sugar, the caster sugar and eggs. Beat until light and fluffy.
  • Add the carrot, orange and lemon zest, coconut, walnuts, vanilla and sultanas with any rum. Stir until well combined.
  • Transfer the mixture into a well oiled springform cake tin, smooth the top and cook in the oven for about 1½-2 hours, until a skewer comes out clean.
  • Put the remaining brown sugar with the lemon and orange juice into a bowl, stirring every now and again until the sugar has dissolved.
  • When the cake is ready, pierce the top in several places with a skewer and spoon the liquid carefully over the top. Allow the cake to cool a little and sprinkle with a little icing sugar.
  • Then cut into wedges and serve with a good dollop of cream, mascarpone or yoghurt on the side.
  • from Mich Turner of Little Venice Cake Co. in London


  • 50 ml dark rum
  • 200 gm sultanas
  • 350 gm plain flour
  • 4 tspn ground cinnamon
  • 2 tspn ground nutmeg
  • 2 tspn bicarb of soda
  • 300 ml sunflower oil
  • 265 gm brown sugar
  • 150 gm caster sugar
  • 4 medium eggs, beaten
  • 350 gm carrot, peeled & grated
  • grated rind of 2 oranges & juice of about 1½ oranges
  • grated rind of 2 lemons & juice of about 1½ lemons
  • 100 gm desiccated coconut
  • 100 gm chopped walnuts
  • 2 tspn vanilla extract
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm