Carrot Cake

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  • 205 g LALELI Virgin Olive Oil
  • 140 g CAP BINTANG Jaggery Powder
  • 175 g all-purpose flour
  • 140 g caster sugar
  • 300 g grated carrot
  • 35 g candied orange peel
  • 3 g baking soda
  • 2 g salt
  • 3 g ground cinnamon
  • 1 unit orange zest
  • 3 units egg

Cooking Method

  • Whisk together egg, jaggery powder, sugar, salt and virgin olive oil until emulsified.
  • Sift the all-purpose flour, cinnamon powder and baking soda into the mixture and fold well.
  • Add in the remaining ingredients and fold evenly.
  • Preheat an oven to 190 degrees centigrade. Prepare a baking tin by lining it with a baking sheet.
  • Pour in the batter and start baking for 15 minutes.
  • After 15 minutes, garnish with rough sugar and score the cake deep in the middle.
  • Continue to bake for another 50 minutes
  • Remove from the oven and move the cake to a cooking rack.
  • Serve the cake with a little bit of whipped cream.