Carrot & Spiced Rum Sultana Cake

This moist, spiced carrot cake is loaded with flavour and just the right touch of cheeky warmth thanks to rum-soaked sultanas. It’s rustic, simple to make, and perfect for cooking low and slow in Morg’s Pots over charcoal — or even in your BBQ or home oven. The grated carrots keep it soft, while the rum gives it depth. It’s a beautiful camping treat or weekend bake with a twist. See video here

Ingredients

• ¾ cup sultanas

• Enough spiced rum to cover (infuse overnight)

• 3 medium carrots, grated

• 2 tbls brown sugar

• 1 tsp mixed spice

• 1 tsp cinnamon

• A pinch of nutmeg

• 3 cups self-raising flour

• 1 tsp baking powder

• 3 eggs

• 1 cup of oil

• 4 tbsp melted butter

• Juice of 1 orange

Method

1. Soak sultanas overnight in your favourite spiced rum.

2. In a mixing bowl, combine grated carrots, brown sugar, sultanas, orange juice, mixed spice, cinnamon, and nutmeg.

3. Add in self-raising flour, eggs, and melted butter. Stir until well combined — the mix will be thick.

4. Pour into a lightly greased Morg’s Pots small fry pan or saucepan

5. Bake over low heat in charcoal or gas BBQ  for around 45 mins 160c, or until a skewer comes out clean.(Also works well in an oven at 160°C.)

6. Cool slightly before slicing — even better the next day!

🔥 Cooking Notes:

• Perfect with a dollop of cream or thick yoghurt.

• You can swap the rum for orange or apple juice if you want a non-alcoholic version.