Ingredients (24 cm molds)


250 gr. wheat flour, 50 gr. potato starch, 1 tbs. cinnamon, 1/2 tbs. nutmeg, 3 eggs, 300gr. brown sugar, 300 ml sunflower oil, 300 gr. carrots, 75 gr. chopped nuts, 25 gr. raisins (sultanas)

Cream Cheese Frosting

250 gr. cream cheese, 25 gr. potato starch, 100 ml maple syrup, ½ tsp. cinnamon, 1 tsp. vanilla essence



Step 1. In a bowl, sift the flour, potato starch, baking soda, yeast, cinnamon, salt and nutmeg.

Step 2. In another bowl, add 3 eggs and brown sugar. Beat until the mixture begins to whiten.

Step 3. Add the oil to the egg mixture and beat again until it is well integrated. Set the mixture aside.

Step 4. Peel and wash the carrots making sure they are then thoroughly dried. Grate them with a grater and add them to the mixture.

Step 5. Add the nuts and sultanas to the dough. You can flour them in advance to keep them from sticking to the bottom.

Step 6. Prepare two round 24 cm molds, covered with baking paper.

Step 7. Divide the dough into the two previously prepared molds.

Step 8. Bake in the oven at 180ºC for 40 minutes. To make sure it is cooked through, you can stick a knife or toothpick in the center. If it comes out clean, then it is cooked.

Step 9. Once the cakes are baked, let them cool for 20 minutes and then remove them from the molds so they finish cooling.

Step 10. Take the two cool cakes and cut off the top (less than 1cm) with a large serrated knife so that they are smooth. This will make it easier for us to spread the frosting.

Step 11. With the help of a rubber spatula, add a thin layer of frosting and spread it evenly.

Step 12. Place the other cake on top and repeat the process so that the top is covered and, if you want, the vertical edge too.

Step 13. You can finish decorating to taste with chopped nuts on top.


For the frosting

Step 1. In a bowl, add the cream cheese, potato starch, maple syrup, cinnamon and vanilla essence.

Step 2. Mix until everything is well integrated.

Step 3. Let it sit in a cool place to get the right consistency

CHEF'S TIP. We can substitute brown sugar with muscovado sugar. It will add a slightly different flavor.