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Carrot cake

  • 120
  • Serves 8
  • Medium



Here is the carrot cake recipe, prepared for Easter. It was moist, fluffy, spiced and I chose to use swiss meringue buttercream instead of cream cheese frosting, the results was delicious! 🥕✨


300 g all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

300 g brown sugar

200 ml vegetable oil

4 eggs

1 tsp vanilla

100 ml apple sauce

300 g carrots

100 g raisins

Frosting – Swiss meringue buttercream

150 g egg whites (about 5 eggs)

300 g sugar

450 g butter, diced, room temperature

2 tsp matcha

Preheat the oven to 180 C and prepare 3 cake pans with parchment paper.

In a large bowl whisk together sugar, oil, eggs, apple sauce and vanilla. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and mix until combined. Add the carrots and raisins and fold to incorporate.

Divide the batter between pans and bake until a skewer inserted in center comes out clean, about 20-30 minutes. Let the cakes cool completely.

Swiss meringue buttercream

Put the egg whites and sugar in a bowl and place it over a pan of simmering water (!the water should not touch the bowl!)

Whisk constantly until sugar is dissolved and there is no grain between your fingers.

Pour the mixture in the bowl of your stand mixer and beat it until glossy and stiff peaks form, about 12-15 minutes.

On medium speed, add the butter, 1 dice at a time, and mix until well incorporated.

*Reserve 1/5 of cream for mixing with matcha.

Place 1 cake layer on your plate and spread/cover with frosting. Continue the same with second and third layers. Spread the remaining frosting all over the top and sides and decorate with the green, matcha buttercream.

Chill for at least 1 hour, then serve.



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