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Carrot Cake


  • 4 grated carrot

  • 200 gr chopped almonds OR ½ freshly grated coconut

  • peel & juices of one lemon

  • 4 eggs

  • 200 gr cane sugar (or coconut sugar)

  • 2 T coconut or almond flour

  • ½ tsp vanilla extract




Begin by grating the carrot and the coconut if you go for the soft and moist coconut version. If you want more of a crunch  go for  the almond  version and roughly chop the nuts. Add the lemon peel and juice and the coconut or almond flour to the same bowl.

In another bowl mix the four egg yolks with the cane sugar and the vanilla extract and mix on high speed until you get a creamy consistency. Combine this mixture to the grated carrot mix.

In a clean bowl beat the egg whites until firm. Gently add the beaten  egg whites to the  cake mixture and pour into a cake pan.

Place the cake in a 180 degree preheated oven for 45 minutes or until golden. 

Gluten & Dairy free