This cake is not very sweet. Because I stared making this cake for my then very young children as a substitute for bread, and I didn’t want it sweet at all. Today I added Sugar, and you may wish to add even more Sugar to make it properly sweet cake, but I like to eat it with jam, honey, peanut butter, or etc. If you are a fan of ‘Carrot Cake’, try my ‘My Legendary Carrot Cake’ recipe as well.

Cake Tin

Loaf Tin


60g (OR 125g) Butter *softened
*Note: If you use Unsalted Butter, add 1 pinch of Salt
1/4 cup (OR 1/2 cup) Caster Sugar
2 Eggs *at room temperature
1 Carrot (150g) *finely grated
1 cup Self-Raising Flour
1 teaspoon Ground Cinnamon *optional
1/2 cup Milk

  1. Preheat oven to 170C. Lightly grease a loaf tin or line with baking paper.
  2. Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add the finely grated Carrot and mix, add Flour, Cinnamon and Milk, and mix well.
  3. Spoon the mixture into prepared loaf tin smoothing top. Bake for 50 minutes or until cooked through. Cool in pan for 5 to 10 minutes before turning onto a cooling rack if you added more Butter.