Breads & Baked Goods, Desserts

Carrot cake

Prep 15 mins
Cook Time 45 mins
Total 1 hour

Easy
Serves 0

Tip You can frost the cooled cake. Simply mix 200g soft cream cheese with 80g icing sugar, add some grated lemon zest and spread on the cake.

Compatible with

Ninja Cold Press Juicer JC100UK
Recipes Buy

Contains Eggs

Cooking mode

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3 eggs
125g demerara sugar
90ml vegetable oil
200g plain flour
2 teaspoons baking powder
1 teaspoon dried cinnamon
Pinch salt
All the pulp from one Carrot, Orange & Ginger juice (approx. 300-350 g
50g chopped walnuts

Utensils

Step 1

Preheat oven to 170°C. Line the base and sides of a 20 cm circular cake tin with baking parchment.
Step 2

Place the eggs and sugar in the bowl of an electric mixer. Whisk for 5 minutes or until thick and tripled in volume, then whisk in the oil.
Step 3

Sieve the flour, baking powder, cinnamon and salt in a large bowl. Add the carrot, orange and ginger juice pulp and walnuts, and mix to combine. Pour the mixture into the egg mixture and gently mix until just combined.
Step 4

Spread the batter into prepared cake tin. Bake for 45 minutes, or until cooked when tested with a skewer. Set aside to cool completely.