🥕 Carrot Cake
Tender cake full of spice, sweetness from carrots, and the richness of olive oil, a cozy classic made wholesome.
📝 Ingredients (serves 8–10)
For the Cake:
250 g carrots (about 2 medium), peeled and grated
150 g sugar
120 ml extra virgin olive oil, mild flavor
4 eggs (200 g) at room temperature
200 g all-purpose flour
40 g pecan nuts
15 g baking powder
1 pinch of salt
Optional: 1 tsp ground cinnamon or ¼ tsp nutmeg for extra spice
For the Goat Cheese Icing:
150 g fresh goat cheese
60 g Greek yogurt or labneh
2–3 tbsp honey or maple syrup (to taste)
Zest of ½ orange or lemon
Optional: 1 tsp vanilla extract for a sweet floral touch
🍳 Instructions
1. Preheat the oven and prepare the pan
Preheat oven to 150°C (302°F).
Line with Parchment paper or grease and flour a round or rectangular pan.
2. Blend dry ingredients with nuts
In a food processor, combine flour, pecan nuts, baking powder, salt (and cinnamon if using).
Pulse until the pecans are finely ground and fully integrated with the flour.
3. Mix the wet ingredients
In a large bowl, whisk together the sugar, olive oil, and eggs until smooth and slightly thickened.
4. Combine everything
Add the dry mixture to the wet ingredients and mix gently until just combined.
Fold in the grated carrots evenly.
5. Bake
Pour the batter into the prepared pan.
Bake for 35 - 40minutes or until a toothpick inserted in the center comes out clean.
Let cool 10 minutes in the pan, then unmold carefully.
Then transfer to a wire rack to cool completely.
6. Make the goat cheese icing
Whip goat cheese, yogurt, honey, zest, and vanilla until smooth and spreadable.
Chill slightly if too soft.
7. Frost and enjoy
Once the cake is completely cool, spread the icing generously over the top.
Garnish with extra orange zest or crushed pecans if desired.
🌿 Kuisit Tip
For a more rustic feel, serve the icing on the side and let each guest dollop their own. This tangy-sweet topping pairs beautifully with herbal teas or black coffee.