Carrot Cake

Carrot Cake

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For 15 portions
(for 2 cakes)


  • 240g butter
  • 280g of brown vergeoise
  • 1 teaspoon of allspice mix
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • 2 pinches of salt
  • 700g grated carrots
  • 2 oranges
  • 6 eggs
  • 250g walnuts
  • 100g almond powder
  • 100g chopped almonds
  • 400g flour
  • 2 packets of yeast
  • 225g Nutella® (15g per portion)
Cakes / Mini Cakes
Breakfast Mid-afternoon
20 min


Preheat your oven to 160°C.

Mix together the butter, vergeoise, allspice, ginger, cinnamon and salt.

Then add the orange peel and the eggs one at a time.

Add the grated carrots, nuts and almond powder to the mixture.

Finally, add the flour and sifted yeast.

Pour the mixture into a buttered mold and bake for 1 hour.

Cover the top of the cake with Nutella® and sprinkle with chopped almonds

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.