Total Time
Prep 30 mins
Cook 30 mins

carrot cake with a tangy taste


  1. Shred the carrot and squeezed out excess carrot juice.
  2. Sift flour and salt together.
  3. Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
  4. Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
  5. Add shredded carrot, dried cranberries and lemon zest. Fold gently.
  6. Pour the mixture in a 20 cm baking tray lined with baking paper.
  7. Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
  8. Let it cool and serve.
Most Helpful

This is not like any carrot cake I've had before, but that doesn't mean the cake isn't good, 'cause it is VERY TASTY ~ something like a dense lemon cake with some carrots in it (& cranberries, which I dearly love)! I served it first as is, & then later had a slice topped with a lemon sauce, & that was especially good! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Sydney Mike April 06, 2009