Carrot Nut Cake 

No-one knows where the carrot cake originates from. In medieval times, as sugar was expensive, carrots where sometimes used as a sugar substitute all over Europe.

Carrot-Nut cake

This is typically an afternoon "tea" cake. Here the recipe has added hazelnut flour for a fuller carrot taste.

Although not the most spectacular of dessert recipes, no-one can argue with the health factor.


  • 3 medium eggs
  • 60 g flour
  • 250 g grated carrots
  • 110 g icing sugar
  • 10 g baking powder
  • 120 g hazelnut flour
  • 25 cl olive oil
  • 1 pinch of salt

  1. With a whisk, batter eggs and icing sugar until pale yellow
  2. Mix hazelnut flour with regular flour and baking powder.
  3. Preheat oven at 180°
  4. Peel carrots with a thin peeler and rinse them before grating.
  5. Add egg batter to hazelnut mix and stir with wooden spoon (or spatula).
  6. Also add olive oil, grated carrots and salt. Keep mixing with wooden spoon until batter is homogeneous.
  7. Grease a pie (tart) mold of 20 cm (max 22 cm) and pour the batter.
  8. Bake for 40 minutes. Let cool inside mold before removing.


Tools used: Whisk, pie pan, wooden spoon, grater, thin peeler.

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  • Serves 8 to 10
  • 1 serving = 193 kcal min.
  • Sugar 14 g/serving.
  • Prep time 15 minutes
  • 20 - 22 cm pie (tart) mold
  • Bake 40 minutes

TIPS:

  • Hazelnut flour can be replaced by almond flour.
  • Store in frig for up to 2 days.
  • Finely grate the carrots.