Stove-top Carrot Cake

Stove-top Carrot Cake

0:15 To Prep
1:05 To Cook
6 Servings
Average Rating
Difficulty Easy

A deliciously moist and tasty carrot cake, all from the comfort of your own stovetop!


  • 1 Cup Olive oil
  • 1 Cup firmly packed brown sugar
  • 3 Eggs, lightly beaten
  • 1 1/2 Cups (225g) Self raising Flour
  • 1 tspn bi-carb soda
  • 2 tspns cinnamon
  • 2 Cups firmly packed grated carrot (approx. 4 carrots)
  • 1 Cup walnuts
  • 250 grams Cream cheese
  • 1 Cup (125g) icing sugar
  • 1 zest of 1 orange

Step 1

Place oil, sugar and eggs in the 2L Saucepan. Whisk well to combine.

Step 2

Stir in flour, bicarbonate of soda, cinnamon, walnuts and carrots. Mix well.

Step 3

Place on cook top with the lid on (lowest heat setting) for 50-60 minutes (depends how hot your cook top is) or until a skewer inserted into the middle of the cake comes out clean.

Step 4

Invert onto a cake cooling rack & allow to cool for about 20 minutes before icing.

Step 5

To make the icing: Mix the cream cheese, icing sugar and zest together until combined. Spread over cake and serve.



for what it is - a stovetop cake its great! so easy and no dishes! it took a bit longer than 60 mins. i have made this twice and would make it again. made in the small CTB saucepan.


do you cook this in a normal saucepan?? Do you need to oil it first??

Robyn M

I cook this cake with 1/2-3/4 cup of crushed pineapple with No walnuts. It takes 1 1/2 hours to cook, is so yummy.


This carrot is so easy and taste divine, but I have found it take close two hour on the lowest heat of an electric cook top. Patience is rewarded

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