Carrot Cake

This spiced carrot cake is my version of the widely known British/American carrot cake. I am not a fun of buttercream, so I just made a basic preparation to be used mainly as decoration 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time40 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineMediterranea


For the cake

  • 450 gcarrots
  • 250 gwhite spelt flour (or white flour type 0)
  • 200 glight muscovado brown sugar
  • 150 mlsunflower oil (cold pressed)
  • 100 gground almonds
  • 10 gbaking powder
  • 4eggs
  • 2 teaspoonsground ginger
  • 1 teaspoonground nutmeg
  • 1 teaspoonground cinnamon

For the buttercream frosting

  • 250 gbutter
  • 3 spoonsicing sugar
  • 1lemon (zest only)
  • 1/3 teaspoonvanilla extract


For the cake

  1. – peel the carrots, chop them and put them into a food processor together with the oil;

    – blend everything together till you get a smooth paste;

    – in a separate bowl, whisk the eggs with the sugar till you get a frothy cream;

    – add the carrot paste and mix well;

    – take another bowl and sift the flour onto it, together with the baking powder and the ground spices;

    – add the ground almonds and mix everything together;

    – pour them onto the moist mixture and mix everything together;

    – grease a loaf cake baking tray, then pour the cake mixture onto it;

    – bake at 170 degrees in static oven for about 40 minutes;

    – once baked, set the cake on a wire cooling rack until it cool down completely, then remove it from the baking tray and put it onto a plate;

    – spread the buttercream onto it and top with some carrot shavings;

    If you top the cake with the buttercream frost, then cake must be stored into the fridge.

For the buttercream

  1. – put the butter at room temperature and the shaved lemon zest into a bowl;

    – start whishing it, then slowly pour the icing sugar and the vanilla essence;

    – whip till you get a frothy cream;

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