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Carrot Cake Redux

Whipped eggs and sugar make this cake light and moist, without additional fat. It's like a sponge cake, plus carrots, walnuts and raisins.
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8


  • 1-1/2 cups all-purpose flour, see note for gluten free 180g/6.25oz.
  • 1-1/2 cups almond meal (not almond flour) 120g/4.25oz.
  • 1-1/2 tsp. cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, room temp or place eggs in a bowl of hot water for 15-20 minutes before cracking
  • 3/4 cup plus 2 tablespoons granulated sugar 180g/6oz.
  • 1/2 tsp vanilla extract
  • 2 cups shredded carrots, lightly packed 250g/9oz.
  • 1/2 cup golden or natural raisins 80g/2-3/4oz.
  • 1/2 cup chopped walnuts
  • powdered sugar, lemon glaze or cream cheese frosting


  • Preheat oven to 350°F. Prepare choice of pan as follows: Line the bottom of a 9-inch spring-form pan with parchment paper. Lightly grease sides of pan. If pan is non-stick you can omit paper and greasing, but it will come out of the pan easier if greased. You can use a regular cake pan, but the pan needs to be at least 4-inches in height. Could also use two standard 9-inch rounds and reduce the bake time. For a 10-12 cup size bundt pan, brush generously with about 2 tablespoons melted butter, allowing butter to congeal as you brush. Dust pan with a few tablespoons flour.
  • Measure flour, ground almonds, cinnamon, baking powder and salt into a bowl; whisk well, breaking up any lumps.
  • Beat eggs, sugar and vanilla in a large bowl with an electric mixer (preferably a stand mixer) until very light and fluffy. Until at least triple in volume, 3-5 minutes.
  • Fold half the flour mixture, then the carrots, then the remaining flour into the eggs. Gently mix in walnuts and raisins. Turn into prepared pan.
  • Bake 35-45 minutes until center is set and a pick inserted in center comes out clean.  I found just 2-3 minutes makes a difference between over and under-baked, so watch carefully. Usually 40 minutes seemed right, but ovens vary.
  • Cool in pan 10 minutes. Remove pan sides or turn out onto a wire rack and let cool completely. Drizzle cake with glaze or dust with powdered sugar just before serving. Cake is best served within 2 days. Store well-covered to prevent drying.
  • Lemon Glaze:  Stir together 1 cup powdered sugar and 4-5 teaspoons lemon juice until smooth and pourable but not too thin. Pour over cake.  Let stand for glaze to set before slicing.


– Use ground almonds not almond flour. I usually buy the Trader Joe’s brand.
– If you are planning to make the lemon glaze, zest the rind first and add to the cake if you like.
– I converted the recipe to cup measurements from gram weights but weighing is faster and more accurate.
– For gluten free, substitute 180gr gluten free flour blend and increase almond meal to 1-3/4 cups/140grams.