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Carrot Cake with Carrot Soup, Hint of Curry

  • people
  • mins


  • 100 g rice flour
  • 140 g of buckwheat flour(F50)
  • 180 g finely grated carrot
  • 110 g finely grated apple
  • 30 g of light cane sugar
  • 50 g oat flakes
  • 200 ml of Knorr Bio Velouté de Carrotes A La Creme Fraiche
  • 1 Tsp curry powder
  • 15 ml of grape pine oil
  • 1 tbsp cider vinegar
  • 1 tsp of cinnamon powder
  • 1 tsp of bicarbonate

Chef’s Tip: For an original glazing, let a handful of cashew nuts soak in water for a few hours, drain them and then blend them with a little bit of lemon juice and water until it looks like puree.

  • Step 1
    Preheat your oven to 180 C (gm.6).
  • Step 2
    Prepare the carrot cake: in a bowl, mix the soup with the oil, sugar, cinnamon, curry powder, cider vinegar, and bicarbonate.
  • Step 3
    Gradually incorporate flour and oat flakes. Mix well.
  • Step 4
    Add grated carrots and apples and then mix.
  • Step 5
    Line a cake mold with a little oil and flour. Pour the dough into it.
  • Step 6
    Bake the carrot cake for 25 minutes.
  • Step 7
    Check the cooking by probing the cake center with a thin blade it has to come out dry.
  • Step 8
    Take the cake out of the oven and leave it to cool a bit before turning it out of the mold. Allow it to cool completely.
  • Step 9
    Taste straight away or keep in the refrigerator.

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