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Carrot-pumpkin cake

75 minutes
4 portions


  • Hortex Diced Carrots 250 g
  • Hortex Diced Pumpkin 150 g
  • Brown sugar 400 g
  • Flour 400 g
  • Vegetable oil 200 ml
  • Powdered sugar 100 g
  • Coconut flakes 30 g
  • Eggs 4
  • Juice from one whole lemon
  • Cinnamon 2 teaspoons
  • Baking soda 2 teaspoons
  • Baking powder 1 teaspoon
  • Salt


Step 1

Blend the thawed carrots and pumpkin using a blender. Beat the eggs and sugar until the mixture becomes smooth and fluffy. While still beating, pour in the oil. 

Step 2

Add the blended carrots, pumpkin, and coconut flakes to the mixture and gently mix. Then add the flour, cinnamon, baking soda, baking powder, and salt, and gently combine all the ingredients together. Pour the mixture into a cake tin previously greased with butter. 

Step 3

Bake for about 60 minutes in an oven preheated to 150°C. In the meantime, prepare the icing. Squeeze the juice from one lemon and mix with powdered sugar until you achieve the desired consistency. Pour the icing over the cooled cake. 

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