Carrot cake

A killer carrot cake, what more can I say? Sometimes I add additional flavour to the base, by stirring in some nuts, preferably roasted walnut- or pecan-chunks. On other occasions the frosting gets a kick by adding some vanilla extract or even maple syrup to it. Whats your favourite carrot cake recipe?


3 eggs
250 g sugar
350 g carrot, finely grated
250 ml sunflower oil
250 g flour
1 tsp baking powder
1 tsp bicarbonate
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
100 g butter, softened
120 g icing sugar
1 lemon
100 g cream cheese
Roasted nuts (optional)

  1. Beat the eggs and sugar until the mixture is pale yellow and thick, preferably with a mixer.
  2. Add the grated carrots and oil and mix well, then stir all of the other ingredients in. Optionally you can flavour your batter even more by adding  something of your choice (chunks of nuts, raisins, orange peel…)
  3. Bake in a greased 26 cm spring form on 175 C degrees for 40 minutes. Let the cake cool completely.
  4. Mix the well softened butter with the peel from a whole lemon, juice from one lemon-half and the icing sugar until smooth.
  5. Add cream cheese and mix in.
  6. Cover the cake with the frosting and decorate with nuts of your choice. Refrigerate for at least 1 hour. Enjoy!


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