A beautifully soft and indulgent cake made with black carrots, warm spices, and a hint of citrus. This melt-in-the-mouth version leans towards a dessert-style texture — moist, tender, and almost pudding-like, making it perfect to enjoy warm or slightly chilled.
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Preheat oven to 180°C. Line a loaf tin with parchment.
Whisk together all dry ingredients to ensure even distribution.
Whisk oil and sugar until slightly thick. Then beat in the eggs. I used chia eggs for an eggless version.
Mix in milk and vanilla.
Fold dry ingredients into wet gently. Fold in grated black carrots, raisins and nuts.
Finally gently mix in the orange juice.
Pour into the prepared loaf tin. top with chopped walnuts.
Bake for 35–45 minutes — or the toothpick comes out clean with just a few moist crumbs.
Allow to cool completely before slicing.
For best texture, rest for a few hours — or enjoy slightly warm for a melt-in-the-mouth experience.
This is a soft-set cake — don’t overbake trying to make it firm.
A serrated knife works best for slicing.
The cake will feel softer when warm and set more as it cools.
Serve warm with a spoon for a dessert-style experience.
If you prefer a firmer, sliceable loaf, reduce orange juice slightly and add 1 tbsp cornflour.
Using all-purpose flour instead of gluten-free flour? Replace the gluten-free flour with 1 ½ cups all-purpose flour, skip xanthan gum, and slightly reduce liquid (use about ⅓ cup orange juice + 2–3 tbsp milk).
Can I use regular carrots instead of black carrots?
Yes, you can substitute black carrots with regular carrots, but the flavor and color will be slightly different.
How do I ensure the cake doesn’t overbake?
Keep an eye on the baking time and check the center of the cake. It should be set but still soft for the desired texture.
Can I make this cake dairy-free?
Yes, you can use almond milk or any other plant-based milk instead of regular milk.
What is the best way to slice this cake?
Use a serrated knife for clean slices, especially if the cake is still warm.
Can I make this cake firmer for easier slicing?
Yes, reduce the orange juice slightly and add 1 tbsp of cornflour for a more structured texture.
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