Nov 4, 2014

Carrot cake with nuts and nuts

The recipe was presented on my favorite Italian cooking show as a tribute to the author...some dear Italian lady that is not here anymore. I liked it right away...

Carrot cake with nuts and nuts
adapted from La Prova del Cuoco
time: 15 min preparation / 55 min baking

250 g (1/2 lb) carrots (1 1/2 good size carrot), finely grated
5 eggs, room temperature
150-200g (3/4 -1 cup) sugar*
grated zest from 1 lemon
1 vanilla bean, split open, seeds removed
200 g (7 oz) walnuts, preferably toasted, blended to finest (meal)
100 g (3.5 oz) almonds, preferably toasted, blended to finest (meal)
75 g (1/2 cup) flour
4 g (1 teaspoon) baking powder

Preheat oven to 180C/360F (fan forced function). Line a 26 cm (10 inch) baking form with parchment paper. To line a baking dish: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the dish.

In a medium bowl, mix together nuts meals with flour and powder.

Using a standing mixer, beat eggs with sugar, lemon zest and vanilla seeds (whisk attachment/high speed/10minutes) till pale and foamy. Turn the mixer off, using a rubber spatula, slowly incorporate carrots and nut meal mix just till combined. Pour the batter into the prepared form. Bake for about 55 min till the toothpick from the middle comes out clean (but moist).

  • *the original recipe asked for 300 g (1.5 cup) sugar; the first time I baked the cake I cut the amount down to 200g, the second time...150g;
  • if your carrots taste good and sweet, 150 g (3/4 cup) will do;
  • the cake has no butter, but all the nuts give a buttery texture; I find it amazing;
  • if you toast the nuts, allow them a good hour to cool off;
  • I blend nuts myself; they tend to clump together (= release their fat) if I over-blend them (especially walnuts) which makes it hard to incorporate them into the eggs; but, still, if the batter is not all smooth, the cake turns out so;
  • the Italian recipe added beaten egg whites at the end; to make things easier, faster and cleaner, I beat the whole eggs at the begging;
  • the cake tastes fantastic; carrots, nuts, lemon zest and vanilla are in perfect harmony.


  1. With 300 grams of nuts, this carrot cake must have tasted heavenly, Ela.

  2. That looks like a wonderful cake to have coffee with. Blessings dear. Catherine

  3. Ha ha love the title and extra nuts in here. Looks delicious, great on cutting so much sugar.

  4. This is a protein powerhouse, dear Ela! Love it!

  5. This is a gorgeous recipe, Ela... and I love that there is no 'icing' on the cake. Great!

  6. Hi Ela, what a wonderful little cake, I bet this is delicious!

  7. It looks delicious! Thank you so much for sharing.

  8. I love using carrot in baked goods - this cake looks absolutely delicious!

  9. No fat in the recipe, great! This type of cakes I consider healthy. Carrots and nuts, yum!

  10. Oh Ela what a lovely cake! I'm shocked there is no butter or oil...I'd say in my book that makes this cake guilt free! Lovely in the morning with tea.


  11. Anonymous11/08/2014

    Damn delicious nutty carro cake!!!

  12. Wowza, what a tribute to a woman who's no longer with us. That's a really wonderful cake with all those nuts.

  13. So different from an American carrot looks fantastic!!!

  14. A delicious cake and combination!



  15. I how rustic and elegant you made this carrot cake! I want a big slice!

  16. Carrot and nuts and no butter or oil = 1 very healthy cake right. Perfect afternoon tea snack. :)

  17. Dear Elzbieta, I am stopping by to say, "hello" and thank you for your visits. xo Catherine

  18. This looks sinfully delicious.
    My husband adores carrot cake and I'm going to prepare him your healthy version.

  19. Carrot cake is one of my favorites! This version with walnuts and almonds sounds fantastic.

  20. I love carrot cake and this one sounds amazing with all the almonds and walnuts! I wish I had a big slice right now!