Ingredients for 10-12 servings

7 egg yolks

1 cup (8oz/200g) sugar

1 ½ cup (8oz/200g) grated carrots

¾ cup (4.5oz/120g) ground almonds

¾ cup (4.5oz/120g) ground hazelnuts

2 tbsp rum

⅓ cup (2oz/60g) self-rising flour

½ tbsp ground cinnamon

Pinch of nutmeg

grated zest of 1 large orange

⅓ cup (2oz/50g) bread crumb

5 egg whites



1 cup (5.5oz/160g) Genauva dark chocolate gems

1 cup (4.5oz/120g) icing sugar

⅓ cup (3oz/70g) butter at room temperature

4-5 tbsp cold water

Chocolate icing

  • Melt the chocolate gems in a double sauce pan
  • Sift the sugar over the chocolate
  • Add the soft butter to the chocolate
  • Add 3-4 tablespoons of water
  • Poor the glaze over the cake

Carrot cake

Carrot cake recipe


  • Pre-heat the oven at 375°F (190°C)
  • Use a spring form diameter 10in (26cm), greased and lined with baking paper
  • Beat the egg yolks with the sugar, cinnamon, nutmeg, rum and salt until fluffy
  • Mix the carrots with the almonds, hazelnuts, orange zest, bread crumb and sifted self-rising flour
  • Add to the egg yolk mix and mix until fluffy
  • Beat the egg whites until little peaks are showing and spoon trough the batter
  • Pour the batter into a greased spring form and
  • Bake for 45-55 minutes on the middle ridge of the oven
  • Cool in the tin for 15 minutes
  • Transfer to a wire rack and peel of the paper.

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