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Carrot Cake


  • 20 x 30 cm cake form / oven dish


  • 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


  • 100 g butter (room temperature)
  • 200 g natural cream cheese (Philadelphia)
  • 250 ml icing sugar


  • chopped nuts (I use hazelnuts)


  • Heat the oven to 200° Celcius.
  • Grate the carrots finely. When you do the measuring, you can gently press the grated carrots down to fit more into the 400 ml.
  • Whisk the eggs and sugar into a thick fluff.
  • Add the oil and mix it in.
  • Combine all the dry ingredients.
  • 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.
  • 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.
  • Let the cake cool down before adding the icing.


  • Mix all the ingredients into a smooth mixture. If there are any lumps, use a whisk or stick mixer to smooth them out.
  • Spread the icing on top of the cake using a knife.
  • Sprinkle with chopped nuts and store in the fridge.