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Carrot Cake

"You can always wake me up for a slice of carrot cake. Since my childhood this has been an addiction"

Carrot Cake is the love of my life. The smell, the taste of Almond Marzipan, aka little bursts of joy in there, always manages to put me in a good mood. This is one of these recipes you can adjust to your own tastes. You can try to vary types of nuts in there or use plums or apricots instead of raisins.

Anyway baking is about first mastering the recipe, and then go ahead and experiment!


Here's the recipe:


1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ cup raisins

¾ cup mix of chopped almonds, walnuts and pumpkin seeds

1 ½ cups grated carrots

100 grams Almond Marzipan

½ teaspoon salt

2 large eggs

½ cup light brown sugar

¾ cup of sunflower oil


Pre-heat the oven to 375F or 190C, grease and flour a loaf pan (8 ½ by 4 ½ by 2 ½ inch)

In a large bowl combine the flour, baking powder, baking soda, cinnamon, raisins, nuts, grated carrots, salt and marzipan. Mix well with a spoon.

In as mall bowl, beat the eggs with a mixer until they’re frothy and then add the oil and sugar and mix well.

Add to the dry ingredients and mix until everything is moist.

Add to the loaf pan and bake for +/- 50 minutes.

6  The cake is done when a toothpick inserted in the center comes out “mostly” clean.

7  Remove the cake from the oven and let it cool down for a few minutes and then take it out of the tin and transfer it to a wire rack to cool.

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