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Almond and Orange Carrot Cake

Almond and Orange Carrot Cake

Brought to you by: The Cooking Book
3.0 2 ratings Review this recipe

Prep time:

Cook time:

This cake does not need flour or butter, so is great for people on restricted diets.

Good with fresh fruit, such as raspberries, blackberries, blueberries, or redcurrants, and a spoonful of Greek yogurt or whipped cream.

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  • 200g carrots, peeled
  • 4 large eggs, separated
  • 3 drops pure vanilla extract
  • 1 orange
  • 150g caster sugar
  • 1 tbsp orange , juice, or orange or almond-flavoured liqueur
  • 150g ground almonds
  • 7 raspberries , to garnish
  • 1 dusting icing sugar , to garnish


Step 1

Preheat the oven to 160°C (325°F/Gas 3). Line a 20.4cm cake tin with greaseproof paper.

Step 2

Cook the carrots in a little water until tender, then drain, cool slightly, and blend to a purée with the orange juice.

Step 3

Whisk the egg yolks in a large bowl with the vanilla and grated orange zest. Gradually add the sugar, whisking until it becomes thick and pale. Fold in the carrot purée and ground almonds.

Step 4

In a clean, dry bowl, whisk the egg whites until stiff, then fold them into the yolk mixture. Pour into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.

Step 5

Cool in the tin for 10 minutes, then transfer the cake to a wire rack and leave to cool completely. Pile on the raspberries and sift icing sugar over the top to serve.

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