Fragrant and Healthy Carrot Cake

Fragrant and Healthy Carrot Cake


25 people made this

This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.


Serves: 9 

  • 1/2 cup (90g) brown sugar
  • 1/4 cup (65ml) oil
  • 2 eggs
  • 3/4 cup (90g) wholemeal flour
  • 3/4 cup (90g) plain flour
  • 1 1/2 tablespoons molasses or golden syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon carob or cocoa powder (optional)
  • 1/2 cup (90g) raisins
  • 5 dried figs (diced in small pieces)
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • juice and rind from one orange
  • rind from 1/2 a lemon
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1/4 cup pecan or walnut or blanched almonds, chopped

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Preheat oven to 180 degrees C. In a small bowl mix sugar, oil and eggs, beating the mixture till it is thick and creamy.
  2. In a larger bowl mix all the remaining ingredients and add the mixture of oil, sugar and eggs. Mix the batter to combine ingredients well.
  3. Bake for 50 minutes, then increase the temperature to 200 degrees C and bake for another 15-20 minutes or until the centre of the cake is compact and baked properly. Let stand for 30 minutes to cool down.

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Reviews (2)


Altered ingredient amounts. Ice with cream cheese and icing sugar Top with chopped apricots and pumpkin seeds - 22 Nov 2009


Excellent recipe! I modified a little by using currants instead of raisins and figs. My granddaughter wanted a carrot cake for her birthday and everyone loved it. - 19 May 2012

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