Tangy Carrot Cake Recipe

Name: Tangy Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g caster sugar; 3 eggs; 180 g unbleached flour; 1 teaspoon baking soda; ⅛ teaspoon ground cinnamon; ½ cup extra virgin olive oil; 150 g carrots; 60 g almonds, chopped; 30 g dried cranberries; 1 teaspoon lemon zest

Servings: persons

90 g caster sugar
3 eggs
180 g unbleached flour
1 teaspoon baking soda
⅛ teaspoon ground cinnamon
½ cup extra virgin olive oil
150 g carrots
60 g almonds, chopped
30 g dried cranberries
1 teaspoon lemon zest

1
Shred the carrot and squeezed out excess carrot juice.
2
Sift flour and salt together.
3
Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
4
Add the sifted dry ingredients and olive oil half at a time.
5
Mix well each time.
6
Add shredded carrot, dried cranberries and lemon zest.
7
Fold gently.
8
Pour the mixture in a 20 cm baking tray lined with baking paper.
9
Bake in a preheated oven at 150 degrees C for 15 minutes, 15 minutes at 125 degrees C.
10
Let it cool and serve.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 90 g caster sugar, 3 eggs, 180 g unbleached flour, 1 teaspoon baking soda, and more.

Yes, Tangy 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.

Tangy Carrot Cake

How did you like this recipe?

Frequently Asked Questions