Baking & sweets
Easy carrot cake
A moist carrot cake without much effort. Very suitable for everyday use and optionally with a simple cream cheese topping.
Timing
- Preparation: approx. 20 minutes
- Baking time: approx. 40-45 minutes at 180°C
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 310 kcal
- Protein
- ≈ 5.9 g
- Carbohydrates
- ≈ 32.9 g
- Fat
- ≈ 16.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 eggs · ≈ 150.0 g
- 1 packet of baking powder · ≈ 16.0 g
- 1 packet of vanilla sugar · ≈ 8.0 g
The number of pieces is assumed for this calculation and is shown above.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300g carrots
- 250g flour
- 180g sugar
- 3 eggs
- 150 ml oil
- 1 packet of baking powder
- 1 tsp cinnamon
- 100 g ground almonds
- 1 packet of vanilla sugar
- optional: 150 g cream cheese
- optional: 50 g powdered sugar
- optional: some lemon juice
Instructions
- Finely grate carrots.
- Beat eggs with sugar and vanilla sugar until fluffy.
- Stir in oil.
- Mix and fold in the flour, baking powder, cinnamon and almonds.
- Fold in the carrots and pour the dough into a greased form.
- Bake in the oven and, once cooled, optionally spread with cream cheese topping.
