A simple, aromatic recipe that combines classic ingredients with Mediterranean flair. Thanks to our Organic Virgin Olive Oil, the carrot cake is especially moist and flavorful, perfect for cozy afternoons or as a highlight at Easter brunch. A cake that not only tastes delicious on the day it's made, but often gets even better the next day – ideal for preparing in advance!
| Preparation time | approximately 60 minutes |
| Difficulty level | easy |
| Servings | one Bundt Cake |
Ingredients
- 450 g carrots
- 5 organic free-range eggs, at room temperature
- 170 g sugar
- 1 packet of vanilla sugar
- 100 ml MANI Organic Virgin Olive Oil
- Juice and zest of half a lemon
- 160 g ground hazelnuts
- 180 g flour
- 1 heaped teaspoon of cinnamon
- pinch of salt
- 1 packet of baking powder
As you wish:
- Icing sugar for sprinkling
- Lemon glaze made from 150 g icing sugar and 4–5 tbsp lemon juice
- Chocolate eggs for decorating
preparation
- Preheat the oven to 180°C (top/bottom heat) and grease and flour a Bundt cake pan well.
- Wash the carrots and grate them finely.
- Beat the eggs with sugar and vanilla sugar for 10 minutes until frothy, the volume has doubled, and the mixture becomes light in color.
- Slowly stir in the olive oil, lemon juice, and lemon zest.
- Add nuts, flour, cinnamon, salt and baking powder and stir briefly.
- Fold in the grated carrots and pour the batter into the baking tin.
- Bake the cake in a preheated oven for approximately 50–55 minutes (test with a toothpick!).
- Allow the cake to cool completely, turn it out of the mold and, if desired, refine it with icing sugar or lemon glaze.
MANI Tip: For Easter, the Bundt cake can be decorated with chocolate eggs.
The cake often tastes even better the next day – perfect if you want to prepare it the day before!
