Carrot-Pear Cake

Prep Time: 20 mins

Cook Time: 1h 20 mins

Serves: 8-10 people

Rating: 5 out of 5.
Carrot-Pear Cake


  • 2 cups plain flour 
  • 3 tsp baking powder 
  • 2 tsp cinnamon powder 
  • 1 ½ cups of soft brown sugar 
  • 200g grated carrots 
  • 60g sun dried raisins 
  • 3 free-range eggs (at room temp) 
  • 1 tsp vanilla extract 
  • 1 cup grape seed oil 
  • 2-3 just-ripe Bosc Pears 
  • 1 tsp granulated sugar
  • Pear flavored vodka


  • Spring-form pan
  • Standing/Hand Mixer
  • Oven

Soak raisins in vodka about 5 hours to overnight 

Preheat oven to 356°F 

Grease and line 9” base spring-form pan with banking sheet.

Sift flour, baking powder, and cinnamon into a large mixing bowl. 

Fold in brown sugar, grated carrots, and set aside. 

Using an electric hand mixer, whisk eggs, vanilla, and oil in a bowl for about 3 mins (or until thick). 

Sieve ¾ of the vodka from raisins. 

Make a well in the center of semi dry ingredients, pour in egg mixture, and soaked raisins.

Using a spatula, mixed until thoroughly combined.

Transfer batter into greased pan and smooth top.

Quarter pears, remove core, slice thinly.

Arrange pear slices over cake batter. 

Sprinkle with raw granulated sugar. 

Bake for 1h 15m to 1h 20m (or poke with a skewer, if it comes out clean, then it’s ready).

Let cool, serve and enjoy. 

Serving Suggestion





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