Sweet recipe - Ultra-moist carrot cake

When the rainy days arrive, it's time for a comforting treat. And I've got just the cake for the job: a carrot cake that I've been making at home for years, with just the right amount of carrots and Nuts to give it a crunchy texture. Traditionally, a sweet topping is added. Not here, as I find it sufficiently moist and sweet.

I use a mixer for this recipe. If you don't have one, a bowl and whisk will do just fine. Use a 20 x 10cm cake tin. The dough should reach three-quarters of the way up the sides of the tin.

- Chef Julian


Outdoor Carrot Cake  


Portions Preparation time
6 60min.



135g Sugar (white or brown)
3/4 tsp
Nuts ground nutmeg
1 tsp Cinnamon powder
Baking powder
3-4 (165g) Beaten eggs
140g Rapeseed oil
270g Carrots, grated
100g Nutscrushed



Step 1/5

Preheat your oven to 170°C.


Step 2/5

Pour the flour, sugar, spices and baking powder into the bowl of a mixer fitted with a paddle attachment. 


Step 3/5

Add the beaten eggs, then theRapeseed oil a little at a time, stirring constantly (as with pancake batter, to avoid lumps).

Once the mixture is smooth, add the grated carrots, then the Nuts crushed potatoes.


Step 4/5

Pour the mixture into a lightly oiled and floured cake tin and bake for 45 minutes.

Check for doneness by pricking your cake with the tip of a knife; it should come out clean.


Step 5/5

Turn out onto a wire rack and leave to cool before serving.


And there you go, telling us all about it!


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