Carrot Cake

approx. 25-30 minuteseasy
What you need: a 23 x 23cm loaf tin or spring-form tin of 26cm diameter

Cake mixture

  • 4 eggs
  • 150g brown sugar
  • 250g carrots, finely grated
  • 250g ground nuts
  • 100g flour
  • 1tsp. baking powder

Cream-cheese topping

  • 175g double cream cheese
  • 200g whipping cream
  • Cream stabiliser
  • 4 tbsp. sugar


  • Decocino Non-stick Baking Spray
  • Decocino chocolate decorative carrots



  1. For the cake mixture, beat the egg and sugar for roughly 5 minutes until foamy.
  2. Stir in the grated carrot.
  3. Mix together the flour, nuts and baking powder and fold into the egg mixture.
  4. Spray the loaf tin with the non-stick baking spray, pour the dough into the tin and bake the cake in a pre-heated oven at 180°C for roughly 25-30 minutes (until a skewer comes out clean).
  5. Leave to cool.


  1. For the cream-cheese topping, mix the cream-cheese with the sugar.
  2. Beat the cream and cream stabiliser until stiff and carefully fold the cheese into it.
  3. Spread the mixture onto the cake.
  4. Place Decocino chocolate decorative “carrots” on top.

Products used

Chocolate Decorations
Chocolate Decorations
To the Product
Non-stick Baking Spray
Non-stick Baking Spray
To the Product