Carrot cake.

Carrot cake.

This delicious carrot cake will make friends and family gather round the coffee table. This is the cake I sold to a cafe in Oakham when I lived there. It’s a beloved classic.


-with dreamy cream cheese icing.

It’s the season for carrots either in your garden or if you buy them in the shops. So what’s better than to bake a carrot cake. This is one of my favourite cakes of all times, and it is probably to do with that dreamy cream cheese icing on top.

I have used pecan nuts in this cake but you can easily substitute with other nuts or raisins to your own liking. You can also use lemon or orange instead of lime.

To reach a 60%  (weight based) organic cake I have wrote in the recipe the most affordable choices for organic ingredients. At least for Denmark. But I suppose it will work the same in most other countries as well. It will normally be the most basic ingredients such as flour, sugar, and carrots etc. where the price difference is less noticeable. You can of course do a 100 % organic cake if you like, but I find that some ingredients are simply too costly or impossible to find in the shops in my local area. I don’t find it very organic to drive half an hour to get one ingredient, so my criteria is that I have to be able to buy what ever I need locally.

The grated carrots will make this cake stay fresh longer than you would normally find with other cakes. Because of the cream cheese icing I store the cake in the fridge if we don’t eat all of it the day we bake it. If you want to bake the cake in advance let’s say for a birthday party you can freeze it, just don’t make the icing until the day you are going to eat it. Furthermore it’s an easy cake to bake so your children can help you and in my experience children love to grate carrots and use a mixer, under adult supervision of course.

So have fun and enjoy.




Carrot cake recipe:

8 pers.



200 gr. organic butter (room temperature).

200 gr. organic brown sugar or dark muscovado sugar.

3 organic eggs.

200 gr. organic flour.

2 1/2 tsp. cinnamon.

2 tsp. baking powder.

300 gr. grated organic carrots.

125 gr. chopped pecan nuts. (or nuts/rasins of your own choosing)

-Mix butter and sugar thoroughly with an electrical mixer.

-Mix in one egg at a time still using an electrical mixer.

-Stir in grated carrots and chopped nuts.

-Mix flour, cinnamon and baking powder, and sieve it into the dough while stirring it.

-Put the dough into a buttered tray (22 cm. diameter)

-Bake at a 175 dg. it in the middle of the oven for about 50 mi.

(but check it with a knife, all ovens are different)



200 gr. natural cream cheese.

2 tbsp. water.

50 gr. icing sugar.

2 tsp. grated organic lime peel.

2 tsp.  organic lime juice.

-Mix all the ingredients together, and put them on the cold carrot cake.

-Decorate with nuts, lime peel, berries or what you can come up with.

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