Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Grated Carrots; 100 grams Walnut pieces; 100 grams blanched almonds; 2 oranges; 185 grams self raising flour; 5 large eggs; 275 grams unsalted butter; 275 grams light brown soft sugar; 250 grams cream cheese; 1 lemon; 1 lime; 1 tsp ground cinnamon; 1 pinch ground nutmeg; 1/2 tsp ginger; 75 grams icing sugar; 1 tsp baking powder; 1 handful unsalted butter for greasing + of self raising flour

Servings: persons

300 grams Grated Carrots
100 grams Walnut pieces
100 grams blanched almonds
2 oranges
185 grams self raising flour
5 large eggs
275 grams unsalted butter
275 grams light brown soft sugar
250 grams cream cheese
1 lemon
1 lime
1 tsp ground cinnamon
1 pinch ground nutmeg
1/2 tsp ginger
75 grams icing sugar
1 tsp baking powder
1 handful unsalted butter for greasing + of self raising flour

1
Pre heat oven to 180 C/ 350 F/ Gas mark 4
2
Chop the butter into cubes and set aside to room temperature.
3
Peel and grate the carrots and put them in a bowl and set aside
4
Blade the walnuts and almonds until finely chopped.
5
Grease your cake tin with butter and dust with flour.
6
Separate eggs into yolks and whites.
7
Whisk the butter and sugar together until fluffy and light.
8
Grate zest of 1 orange and squeeze the juice into the mix.
9
Whilst whisking, slowly add the yolks one by one.
10
In a bowl mix grated carrots, baking powder, and flour, and slowly fold the mixture.
11
Add the chopped nuts and spices into the batter.
12
In a separate bowl, mix the egg white with a pinch of salt, until firm peaks then fold into the cake mixture.
13
Put cake mix into the cake tin, and spread out well.
14
Bake for 30-40 minutes or until knife is inserted into the cake and comes out clean.
15
Cool the cake.
16
Meanwhile, make the cream....
17
Zest the lime and lemon and the second orange into the cream cheese.
18
Gently sift in the icing sugar and mix until smooth.
19
After the cake is cool.
20
spread the cream as a top layer of the cake.
21
ENJOY!!
22
!

1954

kcal

Calories

139

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 300 grams Grated Carrots, 100 grams Walnut pieces, 100 grams blanched almonds, 2 oranges, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions