Can Carrot Cakes

Submitted by Robyn clark

Can Carrot Cakes

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Serving: 2
Cook Time 45 minutes
Total Time 45 minutes


  • 2 tablespoons butter
  • 1/4 cup castor sugar
  • 2 tablespoons vegetable oil.
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/3 cup self raising flour
  • Pinch salt
  • 1/4 cup finely grated carrot
  • 1/4 teaspoon cinnamon
  • 6 finely chopped walnuts


  • Cooked in a round 5.5 litre SC ( any size cooker works )
  • 2 tinned cans ( I used empty tinned tomato cans 400g)
  • Wash the cans thoroughly . Remove the labels. Spray with cooking oil and then dust with flour to prevent sticking. An IceCream scoop is great to get the batter in the cans, approx 3 scoops per can.
  • ### I made carrot cakes but you can add whatever you like eg .. Chocolate , fruit etc.. Great for parties or portion control.
  • Cream the butter , oil and sugar until fluffy. Add the egg and beat again until fluffy. Fold in the rest of the ingredients.
  • Place approx 3 IceCream scoops per can or just fill cans up to half way. Tap the cans softly on the bench to remove any air bubbles.
  • Place in your SC on high , tea towel under the lid for 40 - 50 mins (my SC was preheating while I made the batter) .
  • Cooking time will be longer for more than 2 can cakes .
  • Allow cakes to cool completely and then gently use a knife to remove them. Decorate however you like.

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