Healthier carrotcake

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I love some cake from time to time, well actually by time to time I mean all the time.
Recently I made this carrot cake, I’m a fan of somewhat savory desserts so this is just perfect.

The cinnamon gives it a great taste for fall and winter while the orange and lemon gives it a fresh touch.
And it’s super easy to make!


Carrot cake

Servings 1 cake



  • 600 grams carrot grated
  • 100 gram brown sugar
  • 150 gram white sugar
  • 375 gram flower
  • 3 handful of walnuts
  • 4 eggs
  • 200 ml peanut oil
  • 10 grams vanilla sugar
  • 7 grams baking powder
  • zest of orange
  • 1 tsp salt
  • 5 tbsp cinnamon


  • 400 grams cream cheese
  • 100 grams soft curd
  • 8 tbsp powder sugar
  • 10 grams vanilla sugar
  • zest of one lemon


  1. Grate the carrots and mix them with the brown sugar then set aside

  2. Preheat the oven 180 degrees celcius. Meanwhile prepare a baking tray for your cake

  3. Whip the eggs with the sugar, vanilla sugar and oil then add in the flower

  4. Chop the walnuts and put them in with the mixture along with the carrots and brown sugar

  5. Put the mixture into your baking tray

  6. Now bake the cake for about 40-45 minutes

  7. Now you can make the frosting, just toss all the ingredients together and mix throroughly

  8. Remove the cake from the oven, let it cool down for a while then add the frosting

Sorry no macro’s for this one, depends on how much you take. But every once in a while it’s ok to just enjoy šŸ™‚


Enjoy and if you post it to Instagram donā€™t forget to tag me and use the hashtag #foodandstuffwithkjell and/or tag me!

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