Our Recipes

Carrot Cake

Servings 100 g
Calories 346kcal


  • 205 g LALELI Virgin Olive Oil
  • 140 g CAP BINTANG Jaggery Powder
  • 175 g All-purpose flour
  • 140 g Caster sugar
  • 300 g Grated carrot
  • 35 g Candied orange peel
  • 3 g Baking soda
  • 2 g Salt
  • 3 g Ground cinnamon
  • 1 unit Orange zest
  • 3 units Egg

Cooking Method

  • Whisk together egg, jaggery powder, sugar, salt and virgin olive oil until emulsified.
  • Sift the all-purpose flour, cinnamon powder and baking soda into the mixture and fold well.
  • Add in the remaining ingredients and fold evenly.
  • Preheat an oven to 190 degrees centigrade. Prepare a baking tin by lining it with a baking sheet.
  • Pour in the batter and start baking for 15 minutes.
  • After 15 minutes, garnish with rough sugar and score the cake deep in the middle.
  • Continue to bake for another 50 minutes.
  • Remove from the oven and move the cake to a cooking rack.
  • Serve the cake with a little bit of whipped cream.


Yield: 8 Slices
Pastry Height: Approximately 2½ inches

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