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Carrot Cake with Rice Bran Oil




  • 3/4 Cup of Self Raising Flour
  • 3/4 Cup of Love Earth Wholemeal Flour
  • 1 Tsp of Mixed Spice
  • 1/2 Tsp of Love Earth Natural Ceylon Cinnamon Powder
  • 1/2 Tsp of Love Earth Pure Ginger Powder
  • 1 Tsp of Baking Soda
  • 1 Cup of Caster Sugar
  • 3 Large Eggs
  • 1 Cup of Love Earth Rice Bran Oil
  • 1 Tsp of Vanilla Essence
  • 3/4 Cup of Chopped Lightly Roasted Walnuts
  • 2 Cups of Grated Carrot
  • 1/2 Cup of Love Earth Fruity Mixed
  • 2 Tbsp of Desiccated Coconut




  1. Preheat oven to 180°C.
  2. Sift flours, spices and soda into a large mixing bowl.
  3. Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
  4. Line a 20-23 cm cake tin (6 cm deep) with baking paper and grease well. Pour cake mixture into the prepared tin and smooth the surface. Bake for one hour.
  5. Remove the carrot cake from the oven and cool. Remove cake from cake tin and peel away paper. Decorate with any topping or icing.Extra Carrot Cake hints:
    – The best way to check your cake is cooked is to insert a skewer in to the center of the cake and if it comes out clean, take it out of the oven.