Leccino Lunchbox Carrot Cake

  • Preparation: 20min
  • Cooking Time: 35-40min
  • Serves: 32 Squares


Dry Ingredients

– 250g Plain Flour
– 2 teaspoons bi-Carb (Baking Soda)
– 2 teaspoons ground Cinnamon
– 1 teaspoon Sea Salt


– 125g chopped Pecans or Walnuts
– 150 Raisins

– 500g grated Carrots mixed with 1 tablespoon Flour

Wet ingredients

– 400g Caster Sugar
– 2 teaspoon Vanilla Extract
– 3 large Eggs
– 300 ml Leccino EVOO


Step 1

Preheat oven to 150°C. Fan forced. Line 2 x 22cm square cake pans with baking paper.

Step 2

Place in a food processor flour, cinnamon, bi-carb and salt. Pulse to mix the dry ingredients.

Step 3

Mix the fruits in a bowl. Set aside.

Step 4

In a mixer, whisk the sugar and eggs until smooth. Slowly add in the EVOO.

Step 5

Stir in the grated carrots. Add the fruit mix.

Step 6

Fold in flour quickly.

Step 7

Divide the cake mixture evenly into the 2 lined baking pans.

Step 8

Bake for 35-40 minutes until when tested with the a cake skewer, it pulls out clean.

Step 9

Cool the cakes on a rack. Serve.

Hint: Make the cake like you would make muffins. Do not overwork the batter and bake in a slow oven until cooked.