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Carrot cake

Hello, hello and let's start with a huge Happy New Year everyone :)

I hope this year will be less greedy in negative emotion but more on your taste buds!

So we stay positive and we cook with a carrot cake, Lou style.

Usually, carrot cakes are made by peeling the carrots (carrot filaments in the cake), for this recipe I decided to do otherwise.

Because I don't particularly like the taste of this vegetable and yet, with this recipe it goes well!

I decided to make a purée of the carrots, mixed with a yogurt the texture is great and makes (for me) the taste of the carrots less cloying. Also, I find the classic carrot cake to be very fatty, at least everything I have tasted "dripped" with margarine or fat, something again that I don't like when I eat a cake.

Here we find a texture of so-called "traditional" cake, that is to say soft, without large pieces of carrots.

Anecdote: Did you know? The carrot cake even has a national day dedicated to it, it's February 3 ;-)


The ingredients needed to make the cake are as follows: carrots (without a doubt), plain soy yogurt, margarine, coconut sugar, flour, almond powder, yeast chemical, baking soda, peanut butter, liquid vanilla extract, hazelnuts, oat milk.

As for the utensils, you will need a kitchen scale, measuring cup, teaspoon and tablespoons, a wooden spoon, a springform pan (I decided to use this kind of mold but you don't have to, I think with a round cake mold can do the trick very well) and a blender.


In detail:

  • 300g of peeled carrots

  • 300g of plain soy yogurt

  • 85g of melted margarine

  • 100g of coconut sugar

  • 175g of flour

  • 70g of almond powder

  • 16g of baking powder

  • 2 tbsp of peanut butter

  • 1 tsp liquid vanilla extract

  • 50g of hazelnuts

  • 50ml oat milk

  • 1/2 teaspoon of edible baking soda

  • A pinch of salt

- Preheat your oven to 200 ° c.

- Mix in a large bowl, the flour, the almond powder, the sugar, the baking powder and the salt.

- Add the melted margarine and the milk.

- Peel and cut the carrots into small pieces.

- In a blender, mix the carrots, yogurt, peanut butter and liquid vanilla extract.

- Grind the hazelnuts using a mixer or mortar.

- Put the contents of the mixer bowl in the bowl containing the dry products (flour, etc.).

- Mix everything with a wooden spoon.

- Line your mold with margarine to prevent the cake from sticking during cooking, pour the contents of the large bowl into your mold and sprinkle the top of the cake with the hazelnuts (you can also incorporate hazelnuts into the dough).

- Put in the oven for 35min at 180 ° c.

- Wait for the cake to cool before unmolding it.

Enjoy your cake :)

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