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Carrot Cake

How to Make Carrot Cake

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Cake Recipe
Cuisine Filipino
Servings 4 servings


  • 1 cup 225 grams butter
  • 1/2 cup salad oil
  • 2 1/2 cups 500grams sugar
  • 4 eggs separated
  • 5 Tbsp. hot water
  • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1 tsp. all spice
  • 2 cups grated raw carrots
  • 1 cup chopped walnuts almonds or cashew nuts

Soaking Syrup ingredients:

  • 1/4 cup water
  • 3/4 cup 150grams sugar
  • 1/4 cup rum
  • 1/4 cup butter


How to make Carrot Cake:

  • Preheat oven to 350 °F. Cream butter with oil and 2 cups of the sugar until blended. Add egg yolks one at a time, beating well after each addition.
  • Beat in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and allspice, beat into egg mixture. Stir carrots and walnuts.
  • Beat egg whites until frothy, then gradually add the remaining 1/2 cup sugar in four additions, beating until stiff peaks form. fold into batter.
  • Pour into a greased and lightly floured 9-inch tube pan. Bake 60 -70 minutes or until cake tester or toothpick inserted in center of the cake comes out clean.
  • Before removing cake from pan, pour half of the soaking syrup on cake, distributing evenly. Let cake cool completely. Turn out on serving platter and brush remaining syrup on cake.
  • Let strand in refrigerator one day before serving.

How to make soaking syrup:

  • In a saucepan, combine water and sugar and simmer until sugar dissolves. Add rum and bring to a slow boil. Remove from fire, stir in butter until melted.