Carrot Cake

You cannot go wrong with carrot cake and orange frosting. This spicey dessert smells amazing and tastes even better. Eat a warm slice of this cake while sipping Nuvy’s Chai Defence tea infusion (visit our online tea shop at and you are in heaven!

Serves 6/8 people


200g sugar

200g unsalted butter

3 eggs

150g carrots, finely grated

100g raisins

100g walnuts (some to be used to decorate the cake)

The zest of 1 orange

200g plain flour

2 tablespoons bicarbonate of soda

1 tablespoon ground cinnamon

½ tablespoon grated nutmeg (freshly grated if possible)

For the frosting

150g icing sugar

2 or 3 teaspoons of orange juice


In a medium size bowl, mix sugar, butter (at room temperature) and eggs with a hand mixer for about one minute.

Add carrots, raisins, orange zest, the sifted flour with the bicarbonate of soda, nutmeg, cinnamon and mix everything together until you have a creamy consistency.

Pour the mixture into a greased and floured mould.

Bake in the oven at 180 ° for about 40/45 minutes and if you see that the top is getting too dark, cover it with a sheet of kitchen foil (please note that baking time may vary depending on the type of oven you use).

To check if it is cooked, do the test by inserting a toothpick in the centre of the cake. The cake is ready when it comes out dry.

Let it cool before removing it from the mould, put it on a serving plate and decorate with icing sugar and walnuts (optional).

Prepare the frosting

Beat well the icing sugar and orange juice in a small bowl until smooth.

Put the cake on a serving plate and drizzle on top the icing back and forth in diagonal lines, letting it drip down the sides.

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