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Spiced carrot cake
40 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 275
  • Fat about 12g
  • Carbohydrates about 34g
  • Protein about 8g
This is needed
This is needed for 16 piece
  • 300 g coarse cane sugar
  • 4 egg yolk
  • 2 tbsp water, hot
  • 300 g carrots, finely grated
  • 300 g ground almonds
  • 0.5 tbsp cinnamon
  • 1 organic lemon, use grated zest and all of the juice
  • 1.5 tsp ground cardamom
  • 0.25 tsp ground cloves
  • 80 g white flour
  • 1 tsp baking powder
  • 2 pinches salt
  • 4 egg whites
  • 100 g cream cheese (e.g. Philadelphia)
  • 150 g icing sugar
  • 2 tsp milk
  • 1 tsp vanilla sugar
  • 2 tsp cinnamon
  • For a cake tin of approx. 30 cm, fully lined with baking paper
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And that's how it's done
And that's how it's done
Using the whisk on a hand mixer, beat the sugar, egg yolks and water in a bowl for approx. 3 mins. until light and fluffy. Stir the carrots and all the other ingredients up to and including the ground cloves into the mixture. Combine the flour and baking powder and add to the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.
for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the cake on a sheet of baking paper along with the rack.
Combine the cream cheese, icing sugar and vanilla sugar. Set aside 1 tbsp. Pour the rest over the cake, allowing the mixture to cover the top and run down the sides. Add the cinnamon and milk to the remaining mixture, drizzle over the icing in a zigzag pattern. Refrigerate the cake for approx. 1 hr. before serving.