Carrot Cake

If you have any leftovers from yesterdays recipe for carrot salad, you can use them for this brilliant carrot cake. Unlike most carrot cakes, this recipe uses a standard pound cake as its base. Because of this and the lemon juice in the salad this carrot cake has a lighter colour and a fresher taste.


  • 200 grams of softened butter
  • 200 grams of sugar
  • 4 eggs
  • 200 grams of flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 2 cups of carrot salad 


Mix the sugar and butter together until the sugar is mostly dissolved in the butter.


Add the eggs one at a time, waiting with the next egg until the former is completely incorporated into the mix. Don't forget to pick out any shells if you are a bit clumsy like me. 


Sift in the flour with the baking powder and the salt. Now mix for a good 3 to 4 minutes. It should look a little like this.


Spoon in some of your left over carrot salad, fold it in. You can use more or less if you want. I ended up using about 2 cups.

Pour the mix into a buttered cake tin. After buttering use some sugar instead of flower to make sure the cake doesn't stick. Also sprinkle some sugar on top for a crunchy crust.

It takes an hour in a 160 degree oven. Always test the cake with a knitting needle or slim knife to make sure it is done.

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