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  • Complexity: medium


  • 3 medium carrots
  • 4 eggs
  • 1 cup sugar
  • 3 cups flour
  • 3 tsp. baking powder
  • 1 cup oil
  • 1 cup raisins or mixed soaked fruit
  • 1 tsp. mixed essence
  • Few dashes bitters
  • 1/2 cup rum (optional)
  • Pinch of cinnamon
  • Pinch of nutmeg
  • ½ cup whole cherries


  1. Scrape carrots with a knife to clean and finely grate carrots.

  2. In a large mixing bowl or with an electric mixer, beat eggs until light and fluffy.

  3. Add sugar and beat to incorporate.

  4. Slowly add in oil while beating, and then add rum, bitters and essence.

  5. Sift the flour, baking powder, cinnamon and nutmeg together. Add the carrots and fruit to the batter and mix just until incorporated. Fold in the flour mixture.

  6. Grease and flour either two 9” cake pan or two bread pans. Divide batter and decorate with cherries. Bake in preheated oven 350 degree F, for approximatley 50 - 55 minutes. Test for doneness with a knife inserted and coming out clean. Once cake is done brush with glaze.

  7. Topping: Mix brown sugar and margarine and brush on cakes. Return to oven for 5 more minutes. Cool on wire racks.

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