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Carrot Cake

Carrot Cake | Recipe

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Carrot Cake | Recipe

Name: Carrot Cake
Prep time: 20 min
Cook time: 45 min
Yield: 12 Personen
Ingredients: 3 tsp JS Apple Cinnamon Porridge Spice; 250 g plain flour; 1 tsp baking powder; 3 eggs; 200 g soft brown sugar; 180 g neutral oil; 3 tbsp yoghurt; 4 medium-sized carrots, grated (250 g); 150 g walnuts; 150 g white chocolate; 50 g icing sugar; 300 g cream cheese

Nils – Head Chef

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Cooking Time:

45 min

Difficulty:

Easy

Servings

Ingredients

For the batter:
3 tsp

JS Apple Cinnamon Porridge Spice
250 g

plain flour
1 tsp

baking powder
3

eggs
200 g

soft brown sugar
180 g

neutral oil
3 tbsp

yoghurt
4

medium-sized carrots, grated (250 g)
150 g

walnuts
For the frosting:
150 g

white chocolate
50 g

icing sugar
300 g

cream cheese

Method

Preheat the oven to 180°C (top/bottom heat). Grease and line a 25 cm round cake tin.

Toast the walnuts in the oven for about 8 minutes or until fragrant. Leave to cool, then roughly chop.

Sieve the flour and baking powder into a bowl. Add the Apple Cinnamon Porridge Spice and stir through. Beat the eggs with the sugar in a stand mixer for about 5 minutes until frothy. Slowly pour in the oil while beating until everything is well combined.

Mix the yoghurt and carrots into the egg mixture. Tip in the flour mixture and fold in well. Finally, mix in the walnuts and pour the finished batter into the prepared baking tin.

Bake the cake for 40–45 minutes. If it’s browning too quickly, cover with a foil hat after 30 minutes. It will smell fragrant and be coming away from the sides slightly when it’s done. Check with a toothpick in the centre if unsure. Remove from the oven and leave to cool.

For the frosting, melt the chocolate in a bain-marie and mix with the sieved icing sugar and cream cheese. Spread the (cooled) cake with the frosting and chill for about 2 hours. Decorate as desired.

Nutritional information: (Per serving)

Calories
555 kcal

Carbohydrates
46 g

Protein
9.9 g

Fat
37 g

Method

Preheat the oven to 180°C (top/bottom heat). Grease and line a 25 cm round cake tin.

Toast the walnuts in the oven for about 8 minutes or until fragrant. Leave to cool, then roughly chop.

Mix the yoghurt and carrots into the egg mixture. Tip in the flour mixture and fold in well. Finally, mix in the walnuts and pour the finished batter into the prepared baking tin.

For the frosting, melt the chocolate in a bain-marie and mix with the sieved icing sugar and cream cheese. Spread the (cooled) cake with the frosting and chill for about 2 hours. Decorate as desired.

Nutritional information: (Per serving)

Calories
555 kcal

Carbohydrates
46 g

Protein
9.9 g

Fat
37 g

Carrot cake

Not just an Easter bake, carrot cake is delicious all year round. And best of all, it can be made ahead of time – just store covered in the fridge for up to three days and bring to room temperature before serving. Decorate with more toasted walnuts, chopped pistachios or marzipan carrots for a real showstopper. Our Apple Cinnamon Porridge Spice is the perfect mix of warming spices to elevate the flavour of your carrot cake, adding a fruity note with the chunks of tart apple.

More cake recipes

If you too consider cake a food group, welcome to the club. Our cake recipe collection has lots of inspiration to keep you happy. Try our lemon yoghurt cake for a zingy hit of springtime freshness, or perhaps this rhubarb cake for a slice of heaven!

Ingredients

Servings