Sturdy black Carrot Cake

Name: Sturdy black Carrot Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, American
Ingredients: 2 1/2 cups plain flour; 3 tsps baking powder; 1 tsp Bicarb soda; 2 tsp Cinnamon; 2tsp Nutmeg; 1 cup Brown sugar (firmly packed); 3 cups coarsly grated carrot; 1 cup vegetable oil; 4 eggs; 1 cup kefir; 3. Add optional walnuts if using; black cocoa powder; black gel food colouring

5 steps

Prep:20minCook:1h

This is an old recipe from an Australian Women's Weekly cookbook. It's perfect for carving and decorating, it will hold fondant and wont go soggy like ordinary carrot cake. This makes 2 x 22cm round cakes

Updated at: Sat, 18 Oct 2025 11:39:25 GMT

Nutrition balance score

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Ingredients

81 servings

2 ½ cupsplain flour

3 tspsbaking powder

1 tspbicarb soda

2 tspcinnamon

2 tspNutmeg

1 cupbrown sugar

firmly packed

3 cupscarrot

coarsly grated

1 cupvegetable oil

4eggs

1 cupkefir

walnuts

Add, optional, if using

black cocoa powder

black gel food colouring

Instructions

Step 1

1. Sift Flours, soda, baking powder, spices and sugar in bowl.  

Step 2

2.Add carrot, stir in combined oil, eggs and sour cream, do not overmix

Step 3

3. Add optional walnuts if using

Step 4

4. Bake at 160 degrees celsius (I think that’s about 350 farenheit) until a skewer comes out clean- All ovens are different- I would do about 45 mins-1 hour -could be more or less

Step 5

5. Allow to cool in tin for 30 mins before turning out onto rack