• 600g carrots

  • 300g flour

  • 1 teaspoon cinnamon powder

  • 2 teaspoons baking powder

  • 150g salted cashew nuts

  • 4 eggs

  • 200g sugar

  • 300ml sunflower oil



  • 50g icing sugar

  • 125g soft butter

  • 200g cream cheese (room temperature)

  • 3 tablespoons pistachios


  1. Preheat the oven to 180°C/350°F. Oil the bundt cake pan with butter.

  2. Peel the carrots and grate them finely with a kitchen grater.

  3. Mix flour with cinnamon, baking powder and salt and fold in the grated carrots. Then roughly chop the cashew nuts.

  4. Whip the eggs with sugar until creamy, slowly add the oil and continue beating. Now fold the flour mixture and the chopped nuts into the egg-oil-mixture.

  5. Pour the dough into the cake pan and smooth it down. Bake the cake for 45-50 minutes.

  6. Take the cake out of the oven and let it cool down on a cake rack.

  7. Whip the icing sugar with butter, cream cheese and spread it on the cake.

  8. Now chop the pistachios and sprinkle them on the cake.