Delicious Light Carrot cake recipe

A Simple Carrot Cake

A light and delicious Carrot Cake for all occasions.

Course Dessert
Cuisine European
Keyword Carrot Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 155 ml Organic Coconut Oil extra virgin
  • 230 g Self-Raising Flour
  • 1 tsp Baking Soda/Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 230 g Castor Sugar
  • 1 zest Orange
  • 3 Eggs beaten
  • 50 g Crushed Walnuts
  • 260 g Carrots peeled and grated


  1. Preheat Fan Oven to 160 degrees

  2. Grease and line with parchment paper a 7 or 8 inch deep springform cake time  

  3. In a medium sized bowl sieve the flour, baking powder and spices together and set aside

  4. In a large bowl add the sugar, zest, nuts and carrot and add to the flour mix and combine well

  5. In a separate bowl mix the eggs and the oil together and slowly add to the rest of the mixture and combine well to create your cake mix

  6. Pour into the prepared cake tin and bake for 45-50 minutes (until a skewer comes out clean)

  7. When cooked remove from the oven and leave for 10 minutes before transfer the sponge to a cooling rack to cool completely

  8. Once cooled you can top with your choice of frosting, a classic vanilla buttercream works well with crushed pistachios to top (like pictured) 

  9. Store in an airtight container for up to 3 days at room temperature