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Carrot Cake

Carrot cake is an unbeatable classic, especially when served with a sweet-sour topping. Don't want to use walnuts? Try pumpkin seeds instead; they taste best when they are toasted first!

  • 12 servings


  • 100 g Walnuts
  • 3 Carrots
  • 200 ml Butter
  • 240 g Caster Sugar
  • 3 Eggs
  • 210 g Wheat Flour
  • 1 tsp Baking Soda
  • 1 tsp Bicarbonate
  • ½ tsp Salt


  • 1 tsp Ground Cinnamon
  • 150 g Cream Cheese
  • 60 g Icing Sugar
  • 2 tsp Lemon Juice
  • 50 g Chopped Walnuts


Step 1

Heat the oven to 175 °C. Cut the baking paper into a square shape, about 20 x 20 cm.

Step 2

Chop the walnuts. Peel and grate the carrots. Whisk together butter and sugar.

Step 3

Stir in the eggs one at a time. Mix the nuts and the grated carrots into the mixture.

Step 4

Mix flour, baking powder, bicarbonate, salt and cinnamon. Fold in the ingredients into the mixture.

Step 5

Pour the mixture into the tin and bake in the middle of the oven for about 50 minutes. Let the cake cool.

Step 6

Whisk together cream cheese, icing sugar and lemon juice. Spread the toppings on the cake and sprinkle with the walnuts.