Moist Carrot Cake

Makes: 8 slices


Wholemeal self raising flour – 1 cup

Carrots (grated) – 1 cup (tightly packed)

Brown Sugar (or) Normal Sugar – ¾ cup

Cinnamon powder – ½ teaspoon

Sunflower oil – ½ cup

Eggs – 2

Walnuts & Almonds – ¼ cup (finely chopped)

Vanilla essence - ½ teaspoon

To decorate:

Milk choc chips – 2 to 3 teaspoons


Hazelnut spread - 2 teaspoons


  1. Mix together self-raising flour, sugar, cinnamon powder and grated carrot in a bowl.
  2. Add in the oil and eggs and ensure that the ingredients mix well without lumps.
  3. Grease a microwave safe container (preferably flat bottomed ones) with a little oil.
  4. Pour the mixture and cook in microwave on high for approximately 7 to 8 minutes.
  5. Allow it to stand for about 5 minutes.
  6. Check inserting a toothpick to see if it comes out clean, then the cake is done.
  7. Melt the choc chips in microwave for about 40 seconds to a minute (or) use 2 teaspoons of hazelnut chocolate spread.
  8. Apply on top of the cake.
  9. Cut into pieces and enjoy.

Note: I used hazelnut chocolate spread as a top coat for the cake.