top of page

Easy Carrot Cake Recipe in the food processor

Updated: May 13, 2023


120 g(4.23oz) carrots

115ml(4.04oz) oil

120 g (4.23oz)flour

1/2tsp backing soda

2 tsp backing powder

60 g (2.11oz) walnuts

2 eggs

For Decorating:

60 g( 2.11oz)caster sugar

60 g (2.11oz) brown sugar

170ml(5.98oz) whipping cream

35g(1.23oz) sugar

100g(3.52oz)Philadelphia cream cheese


food processor


two 6'' cake tins

parchment paper

backing paper

piping bag

1M piping tip


  1. Using a food processor chop the walnuts and grind the carrots. If you don't have one you can use a a box grater for the carrots and a knife to chop up the walnuts.

  2. In a food processor/ big bowl mix up all the ingredients. All together in no particular order. It's as easy as that.

  3. Divide the mixture between two 6'' cake tins that you have lined with parchment/backing paper. Bake at 160C for 24 minutes. The cake is cooked when it looks well risen and gold or when a skewer come clean from the centre of the cake.

  4. To make the filling, simply mix in a food processor the whipping cream, icing sugar and cheese cream. Using a piping bad and 1M tip spread the cream on the cake. Decorate with more walnuts and white chocolate(optional). Keep in the fridge up to 3 days, or in the freezer up to 1 month.

Easy Carrot Cake Recipe
Easy Carrot Cake Recipe


Noté 0 étoile sur 5.
Pas encore de note

Ajouter une note
bottom of page