Maple Carrot Cake

Maple Carrot Cake

This recipe uses more carrot than flour and is filled with ingredients that I love.

Ingredients: 1 18 cm pound cake

☆ Cake flour
85 g
☆ Baking powder
5 g
☆ Cinnamon
1 teaspoon
☆ Nutmeg
a small amount
1 (120 g)
2 tablespoons
2 tablespoons
20 g
Maple syrup
20 g
Olive oil
25 g


1. Sift together the ☆ dry ingredients. Finely mince the carrots in a food processor, then roast and rough chop the walnuts. Rough chop the raisins, too.
2. Use a whisk to blend the egg, sugar, and maple syrup. Add the carrot, raisins, and walnuts and stir. Add the olive oil and stir.
3. Fold in the dry ingredients with a spatula until even. Pour into a pound cake mold lined with parchment paper and bake for 40 minutes in an oven preheated to 180°C.
4. After it cools, wrap it in plastic wrap, put it in a plastic bag, and let it sit overnight. It will become rich, moist, and delicious.
5. Although it is hard to see, I used prunes instead of raisins for the cake in the photo. It's also yummy that way.
6. You can also use a round cake mold. I also suggest using almond powder. For that, change to 50 g cake flour, 15 g whole wheat flour, and 10 g almond powder.

Story Behind this Recipe

Since I wanted to eat a nutritious cake full of carrots, I baked it with all of my favorite ingredients.