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Baked: Agbalumo-Carrot Cake

by on March 12, 2015

Today, I have three stories & recipes to share on and with Agbalumo – Success with an awesome chutney, A’yt and outright ‘Fail’. Here’s to delicious cake first.

Long dreamt of and easily made was this cake. See that orange nugget – top right hand of the wedge of cake below? That’s a piece of dried Agbalumo.

All the ingredients required are in season – Agbalumo, Carrots, Oranges. 

Agbalumo here is used in two forms – pureed and dried (chunks).


Everything about this cake was great – the ease of making and baking, the texture and taste – carrots grated such that they didn’t completely give way when baking. A bit chewy.

The Agbalumo  was nice, but not very present. It appears that Agbalumo loses some of its flavour when cooked in small bits and combined in a mixture. The texture of the dried fruit was there – a touch chewy but not all of the flavour. 


Large chunks worked in the Tarte Tatin – the integrity and flavour of the fruit were preserved. Here…they almost got lost. One thing that occurred to me was the fruit might not have been dry enough. 

I particularly enjoyed tossing the grated carrot, orange zest and Agbalumo chunks into the flour. 


What a brilliant idea – this way, they are evenly distributed in the batter.


This was a great recipe to try and much enjoyed. Some adjustments to make to get a stronger sense of Agbalumo but a worthy effort.

Agbalumo - Carrot Cake

A delicious carrot cake featuring cardamom and nuggets of flavour from Agbalumo.

My version adds Agbalumo - a fruit indigenous to Nigeria and skips the vanilla essence, simply because I forgot. I also make everything by hand - though the original calls for a mixer.

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2779 calories
375 g
380 g
127 g
43 g
12 g
921 g
1517 g
164 g
1 g
107 g

Nutrition Facts
Serving Size

Amount Per Serving
Calories 2779
Calories from Fat 1119

% Daily Value *

Total Fat 127g

Saturated Fat 12g

Trans Fat 1g
Polyunsaturated Fat 22g
Monounsaturated Fat 85g
Cholesterol 380mg

Sodium 1517mg

Total Carbohydrates 375g

Dietary Fiber 15g

Sugars 164g
Protein 43g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 3/4 cup sugar - white & brown
  2. 2 eggs
  3. 2 cups plain (white) flour
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon crushed cardamom / powder
  6. 1/2 teaspoon cinnamon powder
  7. 1/2 teaspoon salt
  8. 2 cups carrots, shredded
  9. 1/2 cup Agbalumo chunks
  10. Zest of 1 orange
  11. 1/2 cup vegetable oil
  12. 1/4 cup yogurt, plain
  13. 1/2 cup Agbalumo puree
  1. Preheat oven to 170 degrees C
  2. Grease and flour a 9" cake pan
  3. In a large bowl, whisk sugar and eggs until combined
  4. In a separate bowl, combine the flour, baking powder, cardamom, cinnamon and salt. Add carrots, agbalumo chunks and orange zest - toss to coat
  5. Combine oil, yogurt and agbalumo puree
  6. You'll alternate the flour and yogurt-oil-puree mixture, beginning and ending with the flour. This gives the cake a good texture
  7. Begin with flour mixture - add a third to the egg mixture. Stir. Add 1/2 the yogurt and oil. Repeat with another 1/3 of flour, followed by the remaining yogurt mixture. Stir and finish with the flour, stirring till just combined
  8. Pour batter into the pan and bake until golden, about 45-50 minutes
  9. The edges should pull away from the sides and a skewer set in the centre should come out clean
  10. Allow cool and serve as you wish
Adapted from Food52.com





Adapted from Food52.com
Kitchen Butterfly http://www.kitchenbutterfly.com/


So there you have it – Agbalumo Carrot Cake, best enjoyed by the wedge.

_DSC2811[wpurp-searchable-recipe]Baked: Agbalumo-Carrot Cake – – – [/wpurp-searchable-recipe]