Carrot and chestnut cake with honey frosting

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Not so long ago, when cane sugar was an imported luxury and cheap beet sugar hadn’t been invented, root vegetables were used to add sweetness to winter cakes and puddings. The spirit of fast before feast would suggest you omit the honey frosting. On the other hand, it’s too good to miss.


  • 3 eggs, separated
  • 150 g caster sugar
  • 250 g


Preheat the oven to 180°C/350°F/Gas mark 33. Butter a 20 cm cake tin and line the base.

Whisk the egg yolks with the sugar until thick and pale.

Combine the carrots and che