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


  • 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



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


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


Mix the eggs, sugar and oil and whisk until foamy


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


At this point mix the wet and the dry ingredients


Take a baking tin, cover it with baking paper


Pour in the batter and bake for 50 minutes


Remove from the oven and leave to cool for 30 minutes


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


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

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