Wholemeal Carrot Cake

Wholemeal-Carrot-CakeAn easy and moist carrot cake with a delicate citrusy flavour. Perfect with a cup of tea or coffee as a treat for healthy breakfast. Keep it simple is always a winning motto in my kitchen.

Serves 6-8


200 g of carrots (about 160-170 g when peeled)

100 ml of extra-virgin olive oil

 200 g of caster sugar

3 medium eggs

Juice of ½ lemon

Zest of 1 orange, finely grated

250 g of wholemeal self-raising flour


Preheat the oven to 180°C Fan. Line the base of a 20 cm (8 inch) round spring-form cake tin with baking parchment and grease the sides with some butter.

Peel the carrots and chop them. Put them in a blender, add the extra-virgin olive oil and mix together until smooth.

Using an electric whisk, in a large mixing bowl beat together the eggs with the sugar for a couple of minutes.  Gradually add the carrot mixture, the lemon juice and the orange zest beating the mixture as you go.  Little by little sift in the flour, beating until thoroughly blended.

Spoon the mixture into the prepared cake tin, give a gentle shake and spread it evenly levelling the top with the back of a spoon.

Bake for 35 minutes until well risen, and firm to the touch. A skewer inserted into the middle of the cake will come out clean when the cake is cooked.

 Leave to cool in the tin for a few minutes then finish cooling on a wire rack. Allow it to cool completely and then sprinkle with some icing sugar before serving it.

tempting-spoon-pattern-RED-03TEMPTING TIPS

For a spicy twist add a pinch of freshly grated ginger to the cake mixture.


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