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FoodieFriday: The Lodge's Carrot Cake

Enjoy a slice of the Swiss Alps with The Lodge's Carrot Cake!

Make sure you share a photo of your creation #thelodgeverbier #foodiefriday

Carrot Cake

Carrot Cake


200g             Carrots (peeled and grated)
175g              Brown sugar
150ml           Olive oil
2                    Eggs
190g              Wholemeal flour
10g                Baking powder
1tbsp        Mixed cake spice
1tsp               Bicarbonate of soda
80g               Pecans or walnuts
135g              Sultanas
Zest of lemon


  • Pre-heat the oven to 185°C
  • Using a paddle attachment on your kitchen aid (or using a whisk and mixing bowl) whisk together the sugar and oil until smooth then add eggs one at a time making sure they are fully incorporated
  • Separately sift together the flour, baking powder, bicarbonate of soda and cake spice then add this to the sugar and egg mix on a low speed until fully incorporated
  • Roughly chop the nuts, then add along with all the other ingredients and carefully fold into the mixture
  • Pour the mixture into a loaf tin (22cm x 12cm x 6cm) and cook in the pre-heated oven for 35-40 minutes
  • Check to see if the cake is cooked using a skewer. If it comes out cleanly it's ready
  • Leave to cool on a cooling rack and enjoy

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