Recipe by: Sanju Sonsun

Source: Personal Recipe

Serves: 6


  • 275g grated carrot
  • 225g cake flour
  • 125g brown sugar
  • 225g chopped dates
  • 150g chopped walnuts
  • 70g grated coconut
  • 3 eggs, separate the yolk from the white
  • 175ml buttermilk
  • 175 grapeseed oil
  • 1 tsp vanilla paste
  • 2 tsp spice mix
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt


Preheat oven to 180 C (356 F).

  • Line and lightly grease and flour a cake pan with baking paper. Set aside.
  • Sift together the flour, baking soda, baking powder, salt, and spice mix.
  • Beat egg yolks, brown sugar, oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in grated carrot, dates, pineapple, coconut, and walnuts. Beat egg white to soft peaks & fold it also gently into the batter.
  • Pour batter into the prepared cake pan and tap it a few times on the counter to release the trapped air bubbles.
  • Bake at 180°C for 20 minutes then lower the heat to 160°C and bake another 20 – 25mins or until a wooden pick inserted in the centre comes out clean. Remove the cake from oven onto the counter top.
  • Serve and enjoy!

Optional – frost with cream cheese frosting, recipe on the next page

Buttermilk Glaze


  • ½ cups Sugar
  • ¾ tspbaking soda
  • ¼ cup buttermilk
  • ¼ cup butter
  • ½Tbsp light corn syrup
  • ½ tsp vanilla extract


  • Bring sugar, baking soda, buttermilk, butter or margarine, and light corn syrup to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, for 4 minutes.
  • Remove from heat and stir in vanilla.
  • Drizzle buttermilk glaze evenly over the cake; and let cool in pan on wire rack for 15 minutes. Then remove the cake from pan, and cool completely on wire racks.

Download PDF version here: carrot-cake-sanju-sonsun