Soft carrot cake

Soft carrot cake

baby friendly vegetarian


  • 4 eggs
  • 1.25 cups of rapeseed oil
  • 1/2 tsp vanilla extract
  • 2 cups cane sugar
  • 2 tsp maple syrup
  • 2 cups semi-coarse wheat flour
  • 2 tsp baking soda
  • 2 teaspoons of baking powder
  • 2 tsp ground cinnamon
  • 3 cups carrots (approx. 8-10 pieces, coarsely grated)
  • 1 cup walnuts, chopped
  • 500g of cream cheese (philadelphia, spread butter)
  • 1 tsp maple syrup
  • lemon juice from 1 lemon
If you are baking this cake for your kids, leave out the maple syrup and sugar.


  1. Whisk whole eggs, sugar and maple syrup in a bowl
  2. Add the oil and mix
  3. Sift the dry ingredients and add them to the bowl
  4. Then add the grated carrots and nuts to the dough
  5. Put the dough into a large cake tin with a diameter of 26 cm (you can also use a large tray) and bake for about 60 minutes
  6. When the cake has cooled, cut it lengthwise
  7. Mix the cream cheese with the other ingredients
  8. Spread about 1/3 of the cream on the lower part of the dough, fold and cover with the rest of the cream
  9. You can sprinkle the sides with ground nuts