Carrot cake with lemon cream

  • 1 hour
  • 10-12 persons
Rated 4 out of 5


  • Carrot cake:
  • 2 eggs
  • Or
  • egg replacer*
  • 150 g Svansø Cane sugar
  • 50 g coconut oil
  • 200 g apple filling
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. finely grated lemon zest
  • 200 g grated carrot
  • 1 ½ dl milk
  • Or
  • 1 ½ dl plant milk
  • 200 g wheat flour
  • 50 g Svansø Walnuts
  • Lemon cream:
  • 2 dl Konditorens Piske Natural
  • 2 tsp. finely grated lemon zest
  • 1 tbsp. lemon juice
  • 1 tbsp. icing sugar
  • Garnish:
  • Svansø Walnut kernels
  • Finely grated lemon zest


1. Beat eggs or egg replacer with cane sugar until light and fluffy.

2. Add coconut oil, apple filling, baking powder, cinnamon, ginger, lemon zest and carrot and mix well.

3. Add milk or plant milk and flour and mix well.

4. Coarsely chop the walnuts and add them to the dough.

5. Put the dough in a greased springform pan or small baking dish, bake for about 35 minutes. at 175°C convection oven and leave to cool.

6. Whip the confectioner's whip to foam at high speed, and add the lemon zest, lemon juice and icing sugar and whip again briefly.

7. Spread the cream on the cooled carrot cake and garnish with walnuts and finely grated lemon zest.

*Flaxseed or chia seeds can be used as a substitute for yeast.

For this recipe you need either:
2 tbsp. crushed/ground flaxseeds + 6 tbsp. water, which must be stirred together and soaked for about 10 minutes.

2 tbsp. chia seeds + 8 tbsp. water, which should be stirred together and soaked for about 15 min.


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