Classic Fluffy Carrot Cake

Classic Fluffy Carrot Cake

Carrot pies may not be as popular as apple pies, but there are dozens or even hundreds of sweet recipes with this vegetable. There is no secret that sometimes carrot cakes come out heavy and later they simmer a bit. But just not this time! According to our recipe, the cake will be fluffy and has a wonderfully rich taste. Of course, secret ingredients and a couple of tricks are essential here. Meet us in the kitchen!


If you want to make this wonderful cake, then you have to go for shopping first. You will need 250 g of carrots; 100 g of flour; 100 g of almond flour (if you do not have it, replace it with plain wheat, but it is almond flour that gives the cake a depth of flavor); 4 eggs, yolks carefully separated from the whites; 150 g of fine brown sugar; 75 ml of pure and virgin vegetable oil; 2 spoon of baking powder; 0.5 spoon of cinnamon; a pinch of ground cloves; a pinch of grated nutmeg; pinch of salt; 1 grated orange peel (before that, wash the orange with baking soda carefully); a handful of raisins, washed and drained; walnuts, lightly roasted and coarsely chopped (if you do not like them, there is no obligation but they match the overall taste just perfectly.

Process and Secrets

Grate the carrots finely and turn off the juice. Be sure to use only dry carrot mass. Whisk the egg yolks with the sugar and salt to a white mass with a wooden spoon or electric whisk in a large bowl. It may take a while but have patience. Add a thin stream of oil to the yolk and sugar mass, stop whipping, shaking until the ingredients combine. Add the carrot and orange peel, stir everything well. In another bowl, mix plain and almond flour, baking powder all the spices.

Classic Fluffy Carrot CakeClassic Fluffy Carrot Cake
Classic Fluffy Carrot Cake

Add the dry mixture to the wet several times, stirring well each time. Add raisins and nuts. Preheat the oven to 180°C. Spread a little butter on the round baking tin (preferably with the edges off) and line the bottom with baking paper. In a dry, wide bowl, free of any residual fat, whisk the egg whites until stiff. Stir in the egg whites into the previously prepared mass, very carefully, to keep the air accumulated in the whites, add to the dough. Mix thoroughly but carefully. The mass must become fluffy and solid.

Put the prepared dough in a baking sheet and place in the oven. Bake for 40-45 minutes until the top of the cake is quite brown. Remove it from the oven and allow the cake to stand for a few minutes, then remove it from the baking sheet and allow to cool completely. The cake is delicious without any additional additives, but you can cover it with icing made from powdered sugar and freshly squeezed orange juice. Another option is to roll out the cream cheese with a little bit of heavy cream and icing sugar and spread this cream on top of the cake. Enjoy!