Breakfast & Brunch/ Desserts

Turkish Carrot Cake

If you have been to Turkey or not, this is a beautiful carrot cake to prepare on a lazy Sunday and serve it to your friends over a tea or as desert. I specially love the combination of the carrot cake with the plain natural yogurt and the lemon zest.

Turkish Carrot Cake

Print Recipe
Serves: 18 Cooking Time: 1 hour

Ingredients

  • 200 g all purpose flour (I used 150 g of all purpose flour + 50 g of spelt flour)
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of grated nutmeg
  • 1 teaspoon of ground cinnamon
  • 3 tablespoons of ground almonds
  • 3 eggs
  • 150 g of coconut sugar
  • 150 ml of sunflower oil
  • 175 g of finely grated carrots
  • 75 g of dried currants/raisins, soaked in boiling water for 10 minutes
  • 60 g of chopped walnuts
  • finely grated zest of 1 lemon
  • a tablespoon of plain yogurt for each serving

Instructions

1

Preheat the oven to 180C (350F/gas 4)

2

Mix the flour, salt, baking soda, nutmeg, cinnamon and later add the ground almonds

3

Mix the eggs, sugar and oil and whisk until foamy

4

Add the carrot, currants/raisins, walnuts and the zest of lemon and stir

5

At this point mix the wet and the dry ingredients

6

Take a baking tin, cover it with baking paper

7

Pour in the batter and bake for 50 minutes

8

Remove from the oven and leave to cool for 30 minutes

9

Then remove the cake from the tin and leave t cool off completely

10

Slice and serve with a spoonful of plain yogurt and some lemon zest on top

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