Ottolenghi's Carrotcake with Walnuts
Prep time
Cook time
Total time
  • 160 gr flour
  • ½ tsp baking powder
  • ½ tsp bakingsoda
  • 1 tsp cinnamon
  • ¼ tsp clove (powder)
  • 1 egg
  • 1 egg yolk
  • 200 gr sunflower oil
  • 270 gr sugar
  • 50 gr walnuts, chopped
  • 50 gr desiccated coconut
  • 135 gr carrot, roughly grated
  • 2 eggwhites
  • a pinch of salt
  • 175 gr cream cheese, room temperature
  • 70 gr butter, room temperature
  • 35 gr icingsugar
  • 25 gr honey
  • 30 gr walnuts, chopped and lightly toasted
  1. Preheat the oven to 170C. Grease a tin and use some grease proof paper on the bottom and the sides.
  2. Mix the flour, baking soda, baking powder and the spices.
  3. Whisk the egg and egg yolk.
  4. Mix the oil with the suger for 1 minute on medium speed.
  5. On low speed add the eggs
  6. Stir in the coconut, walnuts and carrot, followed by the flour mixture. Don't overmix it, just until it's combined.
  7. Whip the egg whites until firm peaks and fold them into the batter.
  8. Pour the batter into the prepared thin.
  9. Bake for 60 minutes in the preheated oven until golden and a skewer comes out clean.
  10. Let it cool completely in the tin.
For the icing
  1. Mix the cream cheese until smooth; set aside
  2. In an other bowl cream the butter with the icing sugar and the honey until white and fluffy.
  3. Fold in the cream cheese.
  4. Put the icing on top of the cake and decorate it with the toasted walnuts
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