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The Tangy Carrot Cake

Okey, autumn has been around for a while now, and for me autumn means cake and lots of it. I think everyone is a fan of carrot cake so I decided to create a recipe for it that just maxes everything I love about it! So if you want to try a carrot cake that is super moist, full of spices and with an icing that is not to sweet then this is the carrot cake for you!


Carrot Cake

125 g walnuts

210 g flour (3,5 dl)

10 g ground cinnamon

6 g ground cloves

0,5 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

120 g dark muscovado sugar

120 g caster sugar

150 g egg (3 medium sized)

225 ml vegetable oil

200 g grated carrots

2 limes, juice and zest

1. Set the oven to 175 ° C.

2. Start by buttering two 20 cm round baking tins. Also, add a disc of baking paper to the bottom of the tin, otherwise the cake might stick.

3. Put the walnuts in a food processer and work it until there are nice small pieces of walnuts in there.

4. Mix the flour, cinnamon, cloves, salt, baking powder, bicarbonate and walnuts in a bowl.

5. Grate the carrots.

6. Beat the eggs and sugar for about a minute until it starts to lighten slightly.

7. Add the oil and the juice and zest of the lime and beat together on a low speed.

8. Add the carrots and beat together on a low speed.

9. Add the dry ingredients and work it until it just come together on a low speed.

10. Pour into your prepared tins, half of the batter in each. If you wanna be precise, you aiming for 550 g in each tin.

11. Pop into the oven and bake for 30 - 35 minutes. When you poke it in the middle it should come out clean.

12. Set aside to cool.

Cream cheese frosting

125 g white chocolate

75 g cream

200 g cream cheese

juice of 1 lime

1. Put the white chocolate and cream in a pot and let it melt on a low heat while stirring.

2. One melted and well combined pour it into a bowl, cover with cling film and pop in the fridge for about an hour.

3. Put the chocolate mix, the cream cheese and the lime juice in a mixing bowl and whisk together until it achieves a nice spreadable consistency that will hold it's shape.

4. Set aside until ready for assembly.


1. If the cakes are very uneven on top I suggest evening them out before you start assembly.

2. Start by placing one of your cakes on a cake stand, turn table or what ever else you want to use for the assembly.

3. Put a bit of frosting on the first cake and smooth it out.

4. Place the second cake on top and spread a thin layer of frosting all around the sides to create this naked cake look.

5. Pour on the rest of the frosing on top and spread it out. Give it slightly higher sides and a slightly messy top for a nice rustic look.

6. Finish it off with some crushed walnuts or keep it clean, all up to you.

7. Put in the fridge for at least 30 minutes but 1 - 2 hours is even better. It will make the cake less likely to crumble when you cut it.

8. That’s it! Enjoy!

I really hope you make this recipe and if you do please give it a like and a comment down below. Until next time!




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