Go Back

Carrot Cake

Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 3 eggs
  • 250 ml caster sugar
  • 300 ml plain flour
  • 100 ml almond meal
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 400 ml finely grated carrot (approx. 5 medium carrots)
  • 200 ml canola or rapeseed oil
Icing
  • 100 g butter (room temperature)
  • 200 g natural cream cheese (Philadelphia)
  • 250 ml icing sugar
Topping
  • chopped nuts (I use hazelnuts)

Equipment

  • 20 x 30 cm cake form / oven dish

Method
 

  1. Heat the oven to 200° Celcius.
  2. Grate the carrots finely. When you do the measuring, you can gently press the grated carrots down to fit more into the 400 ml.
  3. Whisk the eggs and sugar into a thick fluff.
  4. Add the oil and mix it in.
  5. Combine all the dry ingredients.
  6. Add the dry ingredients and grated carrots into the fluff. Do not whisk but use a spatula or similar to turn the batter until everything is combined.
  7. Pour the batter into a lined baking/oven dish. Bake for 25-30 minutes until it is cooked through. I test my cakes with a match. I dip the match into the middle part of the cake, and if it comes out clean, the cake is done.
  8. Let the cake cool down before adding the icing.
Icing
  1. Mix all the ingredients into a smooth mixture. If there are any lumps, use a whisk or stick mixer to smooth them out.
  2. Spread the icing on top of the cake using a knife.
  3. Sprinkle with chopped nuts and store in the fridge.