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Carrot Cake
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Vandana Vekariya
By Vandana Vekariya

Carrot Cake

6 steps
Cook:25min
Makes 2 pyrex trays
Updated at: Fri, 26 Dec 2025 07:27:26 GMT

Nutrition balance score

Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
14
Moderate

Nutrition per serving

Calories216.2 kcal (11%)
Total Fat13.5 g (19%)
Carbs22.6 g (9%)
Sugars17.3 g (19%)
Protein3 g (6%)
Sodium215.4 mg (11%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Pre-heat oven while you mix the ingredients together.
Step 2
Mix wet ingredients
Sunflower oilSunflower oil1 cup
sugarsugar¾ cup
tin condensed milktin condensed milk1
carrotscarrots4 cups
Step 3
Mix dry ingredients
nutsnuts1 cup
dried fruitdried fruit
nutmegnutmeg½ teaspoon
orange peelorange peel
bicarbonate sodabicarbonate soda⅔ teaspoon
plain flourplain flour⅔ cup
cinnamon powdercinnamon powder4 teaspoons
baking powderbaking powder3 teaspoon
saltsalt1 teaspoon
Step 4
Mix the two mixtures together
Step 5
Pour mixture into a greased tin and bake at 180 degrees ( gas mark 4).
Step 6
Bake it for approximately 25-30 minutes, and the check it with a knife (if the knife comes out clean - it means it's done).

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