Anton Mosimann's carrot and honey cake

Anton Mosimann's recipe for carrot and honey cake has subtle flavours of cinnamon and cloves with the zing of lemon zest and the crunch of hazelnuts - a very satisfying cake to enjoy at the end of a long day

Cooking time

25-30 minutes




  • 2 eggs, separated, plus 1 egg white 
  • 100 ml clear honey 
  • Grated zest and juice of ½ large or 1 small lemon 
  • 120g carrots, peeled and finely grated 
  • 100g hazelnuts, very coarsely ground 
  • Pinch of ground cinnamon 
  • Pinch of ground cloves 
  • 25g wholemeal flour 
  • ½ tsp salt 
  • 1 tsp baking powder


Preheat the oven to 180°C/Gas 4.

Whisk together the egg yolks, honey and lemon zest and lemon juice until frothy. Stir in the carrots, hazelnuts, spices, flour, salt and baking powder.

Whisk the egg whites until stiff, and then fold into the cake mixture.

Transfer to a 15cm round cake tin and bake for 20-25 minutes or until risen and golden and firm to the touch.

Allow to cool in the tin.

Taken from Mosimann’s Fresh

© Anton Mosimann

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