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So if you're not big on frosting, try this carrot cake recipe - thanks to one simple secret ingredient, it'll whisk you off you feet!



Total time

0 minutes




  • 3 big carrots (about 250g) (peeled and grated)
  • 100 g cream cheese
  • 200 g sugar
  • 3 eggs ((beaten))
  • 50 g self-raising flour 
  • 100 g almond flour
  • 2½ l sunflower oil


  1. Pre-heat the oven to 170°C (340°F / gas mark 6).
  2. In a large bowl, mix together the cream cheese and sugar.
  3. Add in the eggs, then the flour, almond flour and oil and mix well.
  4. Add in the carrots and mix until well incorporated.
  5. Pour the batter in a lined loaf tin and bake in the centre of the oven for 30-35 min until golden and risen.
  6. Leave to cool in the tin for 10 min, then transfer to a cooling rack.
  7. Serve warm or at room temperature. Will keep in the cake tin for 2-3 days.
  8. View the recipe instructions at Cake and Whisky

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