Molasses and Oat Carrot Cake recipe

Molasses and Oat Carrot Cake

by Adetutu Akintomide (@sweetroyal)
Prep Time
Cook Time
1hr 15min
Total Time
1hr 45min

A rich and moist cake made with molasses, honey, shredded carrots, and a blend of oat and sorghum flours.


28 Servings
(1 serving = 1 slice)
  • 1 1/5L
  • 250mL
  • 28piece
  • 1500g
    Oat flour
  • 500g
    Sorghum flour
  • 8cup
    Shredded Carrot
  • 2cup
    Oil (Extra Virgin Olive Oil or Coconut Oil)
  • 2tbsp
  • 2tbsp
    Baking Soda
  • 500g
    Chopped Almonds
  • 800g

How to make Molasses and Oat Carrot Cake

  1. In a bowl, mix all liquid ingredients: molasses, honey, eggs, and oil.

  2. Add shredded carrot, raisins, and chopped almonds to the liquid mixture.

  3. In another bowl, combine oat flour, sorghum flour, cinnamon, and baking soda.

  4. Gradually add the dry ingredients to the liquid mixture until well combined.

  5. Pour the batter into lined baking pans. You can use 6 to 7 pans of size 6.

  6. Preheat the oven to 160°C.

  7. Bake for 1 hour and 15 minutes.

Tips & Tricks

  1. The batter should be light, not thick.

  2. The cake can be kept in the freezer for at least 3 months. Ensure it is well wrapped and water cannot touch it.


Recipe by

Adetutu Akintomide


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