Carrot cakes


(for 4 servings):

  • Big juicy carrots — 2
  • Small straight carrots with tops — 4
  • Nuts (hazelnuts, almonds) — 100 g (3.5 oz)
  • Lemon — 1
  • Honey — 8 tbsp
  • Flour — ¼ cup
  • Baking powder — 2 tsp
  • Eggs — 2
  • Butter — 2 tbsp
  • Powdered sugar
  • Salt — 1 pinch

This is a perfect afternoon snack for kids, or for those on diet (in that case skip caramelizing part)


Peel and grate 2 big carrots. Crumble the nuts. Take off lemon peel (with grate) and squeeze out lemon juice. Separate eggs. Stir egg yolks with 4 tbsp of honey in a bowl. Add nuts, carrots, lemon peel and juice. Mix flour with baking powder and add to the egg mixture. Beat egg whites with pinch of salt and gently add to the dough. Mix thoroughly.

Preheat oven to 160 °C (300 °F)180 °C (360 °F). Butter baking pan (s) and sprinkle with a little flour. Pour the dough into the pan (s) and bake for 40 min (25 - 30 min in individual pans)

Caramelize carrots: melt butter in a deep saucepan on a medium – high heat. Add small carrots (peeled) and remaining honey. Stir-fry until fully soaked with honey and almost brown.

Let the cake cool off (1 hour), sprinkle with powdered sugar and decorate with caramelized carrots.


Enjoy your meal! 


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