Very Carrot-y Carrot & Caramel Cake

When I set off to bake the day I made this cake, I really wanted to make a pear or an apple cake. That was until I realised I had no pears or apples at home! What I did have in the fridge were carrots, and so this cake came to be!


It takes a rather long time to cook, especially if you’re using a smaller baking dish and make a thick cake, so do make sure you have the time (and patience) to leave it in the oven for a while!


▪ Type: Vegetarian

▪ Approx. Preparation time: 15 mins

▪ Approx. Baking time: 60 mins

▪ Approx. Resting/cooling time: 20 mins

▪ Serves: 6


  • 5 carrots
  • 400g caramel flavoured condensed milk
  • 1 and 1/2 cup self-raising flour
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Preparation Steps

  1. Heat the oven at 170 degrees celsius.
  2. Peel the carrots and discard the peel. With your peel, peel off 6 long strands of carrot and keep aside to decorate. Grate the remainder of the carrots.
  3. Blend the condensed milk with the grated carrots. This step can be optional if you don’t have a mixer or blender, but will make the texture of the cake much smoother if you are able to do it.
  4. In a mixing bowl combine the flour, cinnamon and nutmeg.
  5. Add the butter and mix well until there are no chunks of butter left.
  6. Add the condensed milk and carrot mixture and combine well.
  7. Grease a baking dish and pour the mixture in.
  8. Roll the carrot strands you have set aside and pop into the top of the cake to decorate
  9. Bake for 60 minutes or until the cake is cooked through (i.e. if you spike it with a knife and the blade comes out clean).
  10. Leave to cool down before serving.

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