Carrot Cake with Coconut Frosting

Preparation info
  • Makes


    loaf ( 25 cm )
    • Difficulty


Appears in
New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Anybody who has ever enjoyed a piece of delightfully moist carrot cake knows that sweet vegetables work extremely well in cakes. Our version contains plenty of hazelnuts and almonds and therefore needs almost no flour. The cream cheese frosting, with shredded coconut, takes this cake to an altogether new level.


For the dough

  • 4 eggs
  • 1 pinch salt
  • 320 g (


To make the dough, separate the eggs, add the salt to the egg whites and beat until stiff. Trim, peel and finely grate the carrots.

Preheat the oven to 180°C (350°F/Gas mark 4). Line the bottom of a loaf tin with baking paper and butter the edges. Combine carrots, egg yolks, ha