Steamed Carrot Cake

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Calories per Serving: 350 calories

Number of Servings: 6


  • 150g finely grated and peeled carrots
  • 90ml vegetable oil
  • 150g dark brown sugar
  • 30g honey
  • 6g finely grated fresh ginger
  • 1 large egg
  • 125g all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground black pepper
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • ½ cup raisins or crushed pineapple (well-drained)
  • Garnishing of choice (nuts or powdered sugar)


  1. Preheat Oven and Grease Ramekins
    Preheat the oven to 180°C, then grease six 150ml ramekins and place them in an oven dish with sides that are higher than the ramekins.
  2. Make Cake Mixture
    In a large mixing bowl, whisk the carrots, oil, brown sugar, honey, ginger, egg by hand. In a separate bowl, sift the flour, cinnamon, pepper, baking powder, baking soda and salt. Add this to the carrot mixture and stir until evenly combined (the batter will be very wet). Stir in the raisins (or pineapple) then divide mixture evenly between the 6 ramekins.
  3. Bake Cake
    Pour hot water into the oven dish around the ramekins so that it comes up to half the height of the ramekins. Cover the pan with foil or a lid and bake it in the oven for 35 – 40 minutes or until a toothpick comes out clean from the middle of a ramekin.
  4. Cool and Serve
    Once it’s done, remove the ramekins from the oven dish and set them on a cooling rack. Serve it with some nuts or a dusting of powdered sugar at room temperature and you’re done!

*not all ingredients are available at The Care

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