Carrot Cheesecake with cardamom
  • 300g carrots
  • 80g raw sugar
  • 100g walnuts
  • 200g spelled wholemeal flour
  • 2 eggs
  • 1 tsp of baking powder
  • 1 tsp of natron
  • 3 cardamom capsules, ground
  • 1 tsp of cinnamon
  • 3 tbsp fresh orange juice
  • 60 ml rape seed oil + for the baking pan
For the frosting:
  • 150g cream cheese
  • 1 cardamom capsules, ground
  • 2 tbsp of honey
  • peel of ½ orange (organic)
  1. Preheat the oven to 180°. Grease baking pan with oil. Finely grate the carrots. Roast walnuts in a pan without fat until fragrant, finely chop when done. Mix with flour, baking powder, natron, the ground cardamom and cinnamon.
  2. Separate eggs and bat the egg white until stiff. Mix the yolk with the sugar until foamy, add and mix orange juice and oil. Add carrots and mix. Afterwards slowly add the dry ingredients and mix well. Finally carefully fold in the egg white. Put the dough in the baking pan and bake for around 55 minutes until no dough sticks to a thin wooden stick you stick in the center. Afterwards let the cake cool down.
  3. For the frosting mix the cream cheese, ground cardamom, honey and around half of the chaffed orange zest and mix well. After the cake has cooled down spread the cream on top. Until serving keep the cake cool and sprinkle the rest of the orange zest on top.
Recipe by piroggi at