The »No Regrets« Carrot Cake with Lemon Frosting

The struggle is real. What to do with all these carrots you bought in the intention of eating a little healthier at home while deep down you knew right there, as you where standing in the supermarket isle, that salads for dinner are never gonna happen? Right! Bake a cake with them!

But before you start feeling guilty about the diet you were about to start next monday (yeah, right *winks*), just look at the ingredients of this one: no butter, no oil, only a minimum amount of flour – just loads of carrots and nuts to keep the the texture together and moist.

And – except for the thin lemon-sugar frosting on top maybe – there’s really nothing to feel bad about after having tried one of these – and especially not about going back for one more!

DSC_0715Difficulty: * | ***
Preparation time: 45mins + Baking time

DSC_0727DSC_0725DSC_0733DSC_0749Ingredients (for 1 baking tray)


  • 350g  Carrots
  • 125g  Almonds
  • 125g  Hazelnuts
  • 6  egg yolks
  • 100g  powdered sugar
  • 1  pinch of Lemon or Orange skin
  • 50g  flour
  • 1/2  package of baking soda
  • 1  pinch of cinnamon
  • 6  egg whites
  • 1  pinch of salt
  • 100g  sugar


  • 2  egg whites
  • 250g  powdered sugar
  • 1 TS Lemon or Orange juice
  • 1/2 teaspoon Lemon or Orange skin

Further / Optional:

  • Butter & Flour for the baking tray
  • 200g  forest fruit (raspberries, blueberries, etc.)
  • 4 TS  Apricot Sauce or Jam


  • 200°C
  • 35-45 mins




  1. Skin carrots and grate them.
  2. Grate almonds and hazelnuts.
  3. Whisk egg yolks and add powdered sugar and lemon skin until fluffy
  4. Press the grated carrots a little bit and then carefully mix them with: almonds, hazelnuts, flour, baking soda and cinnamon.
  5. Beat egg whites with salt, add sugar from time to time until the mass becomes rigid.
  6. Mix the fluffy egg yolk from step #3 with the beaten egg whites and gradually add the carrot-nut-mixture.
  7. Grease the baking tray with butter and flour it
  8. Pour the dough into the baking tray and flatten it out, then put it in the pre-heated oven.

Lemon Sugar Frosting:

  1. Beat egg whites
  2. One spoon at a time add powdered sugar, add lemon juice and skin.


  1. Coat the still warm cake with the frosting and put the tray back in the oven with 60°C for another 20 minutes to let the frosting dry.
  2. Optional: Once the cake is done you can serve it with the apricot sauce and berries, or make up your own creation. I, for my part, ate it plain and thought it was delicious!


Thanks for stopping by and if you decided to bake this cake as well then I hope you’ll enjoy it! If so, please let me know by writing a comment.

Is there anything you’d like me to cook/bake and try out for you guys? I’m happy for any suggestion, just leave them in the comments!

Stay tuned and until next time!


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