Tangy Carrot Cake

Total Time
30 mins
30 mins

carrot cake with a tangy taste

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  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.