Recipe: Carrot Cake with Cream Cheese Frosting

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A reinterpretation of a classic: This carrot cake is wonderfully moist and not too sweet. Instead of almonds, our ground cashews are used for this recipe. Recipe by Judith Erdin,


Cake mix

  • 150 g butter, soft
  • 220 g cane sugar
  • 180 g eggs (approx. 3 eggs)
  • 130 g cashews, ground
  • 4 g cinnamon (approx. 1 heaped tsp)
  • 270 g carrots, peeled and finely grated
  • 170 g white flour
  • 10 g baking powder

Cream cheese frosting

  • 55 g butter, soft
  • 110 g double cream cheese (21% milkfat)
  • 30 g icing sugar


  1. Slide the grill grate onto the second lowest shelf in the oven. Preheat the oven to 180°C (upper and lower heat).
  2. Place baking paper on the base of a square cake tin (L x W x H: 22 x 22 x 4.5 cm) and grease the edges with butter.
  3. For the cake mix, stir together the soft butter with the cane sugar for around 5 minutes.
  4. Gradually mix in the eggs.
  5. Stir in the ground cashews, cinnamon and the finely grated carrots.
  6. Mix the white flour and the baking powder together and then briefly stir into the mix.
  7. Pour the cake mix into the prepared cake tin, smoothen and place onto the grill grate in the preheated oven. Bake the cake for 50-55 minutes.
  8. After baking, leave the carrot cake to cool in the tin until just warm. Then cover with a kitchen towel, place a drying rack on top and tip over. Remove the cake tin and leave the carrot cake to finish cooling upside down.
  9. Mix together the ingredients for the cream cheese frosting until smooth, turn the cake over again and spread on the frosting.
  10. Place the carrot cake in the refrigerator for around 60 minutes until the frosting sets. Then, cut into 5 x 5 cm pieces and serve.


  • Take the eggs out of the refrigerator at the same time as the butter so they can warm to room temperature. This allows them to be mixed together more easily later.
  • The cake tastes best directly out of the refrigerator.
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