Carrot Cake

Preparation info
  • Makes


    20 cm cake
    • Difficulty


    • Ready in

      1 hr 50

Appears in
The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

  • About

There are certain cakes that benefit hugely from whisking the egg whites separately and then folding in to the finished mixture – carrot cake is one of those so give this version a try!



  • 200 ml (7 fl oz) sunflower or vegetable oil
  • 65 g


  1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line the base and sides of the cake tin.
  2. In a large bowl (make sure it’s big enough to fold in the whisked egg whites later on – it’s no fun struggling in a small bowl) place the su