Carrot Cake

This is a very quick and easy carrot cake recipe and I have tried to make it as healthy as possible without compensating on flavour. The use of olive oil adds extra flavour and moisture to the cake. Try not to use one that’s too strong though. ALso the cake needs to be chilled before serving, so it’s best to do it in advance.


For the cake:

  • 200g or 2 big carrots grated
  • 1 cup sugar ( I always use unrefined)
  • 200 ml olive oil
  • 2 cups of wholemeal self rising flour
  • 2 free range medium eggs
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 100g chopped walnuts
  • rind of 1/2 lemon
  • 1 tbsp mixed dried fruit

For the topping:

  • 300 ml creme fraiche (you can use the low fat one if you want)
  • 1 tbsp icing sugar
  • 1 tsp lemon juice
  • 1 dash of vanilla essence
  • rind of 1/2 lemon

Cooking Method:

Preheat the oven at 190C. In a large bowl whisk the eggs with the sugar, the lemon rind and the olive oil until nice and velvety. Add all the rest of the cake ingredients and mix well with a spoon. Don’t over-stir as the flour would release too much gluten.

Brush a 23 cm (9 inch) round tin with a little olive oil and pour in the cake batter. Bake for 40 minutes in the preheated oven (do the toothpick test to make sure it’s cooked).

Meanwhile mix together all the topping ingrediens in a bowl and whisk for a couple of minutes. Set aside or put it in the fridge until it’s ready to be used.

Once the cake is cooked, take it out of the oven and let it cool in the tin for 10 minutes before you transfer it to a plate. When the cake is completely cooled down (room temperature) spread the topping and form soft peaks using the back of the spoon. The cake needs to be chilled for a few hours in the fridge before serving or even overnight.


I hope you enjoy my recipe, please let me know what you think.

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