What is a Carrot Cake?

The carrot cake is very easy to make as all wet ingredients such as eggs, carrots are mixed first, then all dry ingredients are mixed, and then combine them. As the cake is dense and moist, but delightful dessert!

The origin of the carrot cake is not quite clear, but the first documented recipe occur as early as 1827, in a French cookbook (The Art of French Cookery) published in England.

Carrots are quite healthy, at least this is my excuse when making a nother carrot cake. They improve vision due to their vitamin A, helps to prevent cancer due to falcarinol (natural pesticide produced by the carrot), slows down aging due to beta-carotene and many more a health benefits you get out of carrots. So lets start with baking our healthy carrot cake!

Before you start with the carrot cake

  • Make sure you have all ingredients at home, also make sure that you use high quality, maybe organic carrots, and nuts, they are more healthy and have a fresher taste.
  • In my recipe I use a juicer to separate the carrot juice from the shredded carrots. As alternative you can use a food processor and process the carrots until chopped and mashed.

Sustainable related recipes

To avoid waste I reuse the shredded carrots from the following sustainable related recipe.

Carrot Cake – Detailed Description

Mix the cake ingredients

Carrot cake fresh ingredients

Carrot cake fresh ingredients

In a medium bowl first mix the dry ingredients like flour, bicarbonate of soda and grained hazelnuts. In a large bowl whisk eggs, dust sugar, salt, vanilla sugar, lemon peel and oil until it is a fluffy mass.

Slowly add the dry ingredients to the large bowl. Stir until combined.

Stir in by hand the carrots, rum raisins. In case you don’t like rum raisins or raisins at all replace them with smaller pieces of nuts you like.


Apricot glaze

Carrot cake apricot glaze

Carrot cake apricot glaze

In a small saucepan combine the ingredients and bring them to boil. Stir well and once everything is combined thoroughly and is bubbling, remove it from the heat.

Once the cake is cooled, pour the glaze over it and use a spoon to distribute the glaze evenly and on the sides of the cake.


Enjoy the Carrot Cake

Carrot cake other format

Carrot cake other format

The carrot carrot cake with rum raisins, hazelnuts and apricot glaze does not take much of your time and is a very tasty and delightful addition to any meal.

In my recipe I use a tart form, but you can use any other cake forms as well. As I ran out of grained hazelnuts I used poppy ground, which was also very nice.