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Carrot cake / carrot cake

Number of persons: 12 cake slices

Complexity: simple

Working time: 20 min

Total preparation: 90 min


  • 700 g carrots

  • 150 grams of currants

  • 100 g brown caster sugar

  • 300 grams of granulated sugar

  • 5 eggs

  • 1 packet of vanilla-flavored sugar

  • pinch of salt

  • 7 g baking powder

  • 2.5 tbsp speculaas spices

  • 230 ml vegetable oil

  • 375 grams of flour

  • 150 g mix of nuts (hazelnuts, walnuts and we still had some cashew nuts left)

Other supplies

Use a springform pan with a diameter of 27 cm.

Carrot cake / carrot cake


Preheat oven to 175 degrees.

Place the granulated sugar, eggs and a bag of vanilla sugar in a mixing bowl (for a mixer) and use a mixer until it becomes a smooth substance.

While mixing, add the gingerbread spices, then the vegetable oil and then the flour.

Mix this well and evenly.

Mix with the carrot/currants/sugar mass and stir well.

Place baking paper on the bottom of the springform pan, place the spring ring on top and cut away the excess baking paper. Grease the inside of the springform pan with butter (not too sparingly and well into the corners).

Pour the mass into the springform pan and spread evenly with a spatula.

Place in the preheated oven at 175 degrees and set the alarm for 70 minutes.

After 70 minutes, poke the pie/cake to see if it is done.

The cake is very tasty, as a variation you can also make a tasty topping (during that 70 minute waiting time). Follow the link below and when the carrot cake has cooled or just before serving, spread it over the entire carrot cake or over the cake slice.


Mis en place

Clean the carrots. Peel them and then grate them. Place in a large bowl because there will be more.​

Add the currants and brown caster sugar and mix gently so that everything is well mixed.

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