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German Carrot Cake

German Carrot Cake

The first time I opened a German book, this was the grand title. An amazing cake, surprisingly tasty and a bit addicting, which you must definitely share around with your friends on large parties or get-togethers. Here shown as cupcakes.


  • 6 Eggs - separated 
  • 1/2 Cup Raw Honey (less, if desired) 
  • 1 1/2 Cup Cooked and Pureed Carrots 
  • 1 Tbsp. Orange Zest 
  • 1 Tbsp. Orange Juice (freshly squeezed) 
  • 3 Cups Almond Flour 
  • Coconut Oil 


  1. Preheat oven to 325℉. 
  2. Whisk together the honey and egg yolks. 
  3. Add orange zest and juice, almond flour and carrot puree. 
  4. Whisk the egg whites in a separate bowl until they stiffen, then fold into batter. 
  5. Pour batter into a coconut oil greased pan. 
  6. Bake for 50 minutes, when a skewer piercing through the center of the cake comes out clean. 
  7. Cool in the pan for 15 minutes, then take it out and let it cool.

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