• 6 eggs
  • 300g sugar
  • 300g grated carrot (or pumpkin!)
  • 80-100g oats
  • 150g ground almonds
  • 2 tsps baking powder (check it's gluten-free for a gluten-free version)
  • a pinch each of ground cloves and cinnamon
  • 200g ground mixed nuts


  • 1 lemon and icing sugar

German carrot cake

This recipe, from member Helen Rowe, would make a lovely alternative to Christmas cake.


  1. Pre-heat the oven to 200 degrees C.
  2. Separate 4 eggs. Whisk yolks together with 2 whole eggs and 250g sugar into a smooth cream.
  3. Mix in the oats, carrots, ground almonds, baking powder and spices.
  4. In another bowl whisk the 4 egg whites and 50g sugar until stiff. Carefully mix this into the main mixture.
  5. Add the ground nuts and mix until even.
  6. Bake for 45 mins or until done.
  7. Once the cake has cooled, squeeze the lemon and add as much icing sugar to the juice as it takes to create a smooth but not runny cream. Spread over the cake evenly. 
  8. Enjoy.