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Carrot cake

servings: 12
preparation time: 40 min
baking time: 1 h
difficulty: easy



I know this picture doesn’t show you how delicious, soft and fluffy this cake is…but believe me! It is! What makes this cake special, is the fact that it has no flour or butter and it is very juicy and soft. At the end it is a sponge cake for which the flour and cornstarch was replaced with carrots, breadcrumbs and nuts. You can also make a chocolate or cream topping if you want. I preferred the simple option.

Nutrition Information

per 100g
271 kcal
24.7 g
9.4 g
14.8 g


  1. Preheat the oven - 160 degree, top/bottom heat.

  2. Grease a 26 cm tin and sprinkle with flour/breadcrumbs or grounded almonds.

  3. Peel the carrots then grate them on a medium grater.

  4. With a mixer, on a medium to high speed, mix the Egg Yolks, Lemon Zest, 80g Sugar, Vanilla Sugar until you have a light cream

  5. Add the lemon juice and continue mixing for 30 seconds.

  6. Beat the egg whites with the pinch of salt and the rest of sugar until you have a stiff foam

  7. Pour the egg white foam over the egg yolks cream, and then add spreading all over: the grated carrots, the grounded almonds, breadcrumbs, backing powder and the cinnamon.

  8. Mix everything carefully until well blended.

  9. Pour the mix into the tin and bake for 1 hour.

  10. When baked, take the cake out of the tin and let it cool down on a grid.

    You can make a chocolate topping or whipped cream topping if you consider it too simple as it is.
    I love it as it is and don't want any extra calories :)

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