My Dutch Carrot Cake

By rob zon | AJAX Amsterdam | 7 Sep 2019


For 1 Person(s)



  • 10 ounce(s) all purpose flour

  • 2 teaspoon(s) baking powder

  • 1/2 teaspoon(s) baking soda

  • 2 teaspoon(s) cinnamon powder

  • 3 medium eggs

  • 10 ounce(s) sugar

  • 1 tablespoon(s) vanilla essence

  • 1 1/4 cup(s) Grace Vegetable Oil

  • 8 ounce(s) carrot, peeled

  • 4 ounce(s) nuts, crushed

  • 4 ounce(s) raisins, soaked


Carrot Cake Directions


  • Pre-heat oven to 180°C/350°F; grease and line a 10 inch cake pan.

  • Sift together the dry ingredients and set aside.

  • Using an electric mixer, beat eggs until blended. Gradually add sugar and cream until light and fluffy.

  • Add vanilla, Grace Vegetable Oil and shredded carrot, beat to incorporate.

  • Divide the dry ingredients into three, folding in each portion of dry ingredient well with the carrot mixture, before adding the other portion.

  • Add nuts and raisins and incorporate thoroughly.

  • Scrape the batter into the prepared pan and bake until the cake springs back when touched lightly (for approximately 45 minutes).

  • Remove from oven and allow to cool on a cooling rack.



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AJAX Amsterdam
AJAX Amsterdam

10 April 2019 will be the day that Ajax-Juventus will be played. After the win in Madrid, are they gonna win again?

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