Moist and perfect for spring: carrot cake

Moist and perfect for spring: carrot cake

Has it happened to you too? Suddenly a friend, colleague or cousin calls to let you know they are in the neighbourhood and will drop by for a cup of coffee. This carrot cake is the perfect fallback recipe for just such occasions and is the perfect accompaniment with a cup of coffee. Most of these ingredients are commonly found in every pantry.

Ingredients for a cake in a springform pan with a diameter of approx. 26cm:

  • 400 g of carrots
  • 1 pinch of salt
  • 1 teaspoon lemon peel
  • 200 g ground almonds
  • 200 grams of flour
  • 2 teaspoons of baking soda
  • 4 eggs
  • 250 g cane sugar
  • 100 ml sunflower or safflower oil
  • 2 tbsp orange juice
  • some butter to grease the mould


  • Preheat the oven to 180°C (convection 160°C).
  • Wash, peel and grate the carrots into a large bowl. Add the flour, almonds, salt, grated lemon zest and baking powder and mix well.
  • Separate the eggs and beat the egg whites in another bowl until frothy.
  • In a third bowl, mix the yolks with sugar, orange juice and oil and add it all to the grated carrots.
  • Next, carefully fold the whipped egg whites into the grated carrot mixture and pour into a springform pan.
  • Bake in a preheated oven for approx. 40 - 50 minutes. Poke a wooden skewer or toothpick to test whether the cake is baked through. If it comes out clean, it is done! If not, leave it in the oven for a couple of minutes longer.

Tip: With a little frosting and edible decor, you can quickly transform it into a colourful children's birthday cake!