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Carrot Cake with Wildmango Icing

Ingredients. (Servings 1 loaf)

·       350 g carrots

·       100 ml vomFASS Sun Meadow Rapeseed Oil, Alternative: 125 g butter

·       180 g coconut blossom sugar

·       1/2 tsp cinnamon

·       1/2 tsp clove powder

·       1/2 tsp ground nutmeg

·       3 eggs size M

·       50 g ground walnuts

·       100 g ground almonds

·       175 g light whole wheat flour

·       50 g corn flour

·       1 packet of baking powder

·       150 g heavy cream cheese

·       2 tbsp cream

·       2 tbsp vomFASS Wild Mango Balsamic Star

·       100 g powdered sugar

·       some vomFASS Sunflower oil for greasing

·       a few chopped pistachios

Directions: Preheat the oven to 175 degrees top and bottom heat. Peel and finely grate the carrots. (Set aside a few grated carrots for garnish) Beat the oil (or butter) and sugar until foamy and gradually add the spices.

Separate the eggs and add the egg yolks to the batter. Beat the egg whites until stiff and fold in together with the grated carrots. Add the nuts, flour, corn flour and baking powder and mix well. Grease the loaf tin with a little sunflower oil and pour in the batter. To make it easier to remove the cake from the tin after baking, dust the tin with approx. 1 tablespoon of flour after greasing. Tap and turn the baking tin to distribute the flour evenly. Bake in the oven for approx. 45 minutes.

Remove and leave to cool. In the meantime, beat the cream cheese and cream with the whisk on a hand mixer until smooth. Add Wild Mango Balsamic Star and continue to mix until smooth. Add the powdered sugar and continue to beat until thick and creamy. Spread loosely over the cooled cake and garnish with the grated carrots and pistachios.

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