Carrot Cake

This is an incredible cake! Light yet full of texture, with naturally sweet, healthy ingredients. It’s a perfect balance with Sleeping Dog Wines Late Harvest Sauvignon Blanc.


  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons grated lemon (or orange) zest
  • 2 tablespoons fresh lemon (or orange) juice
  • 1 cup grated carrots
  • 1 cup ground almonds (or other nuts)
  • 1/4 – 1/2 cup flaked coconut
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt


  1. Use a non-stick pan, line the bottom with non-stick liner, or prepare the cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 350 degrees F.
  2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
  3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
  4. Bake at 350 degrees F (180 degrees C) 20-30 minutes.
  5. The following Whipped Cream Cream Cheese recipe adds a simple, yet creamy finish.
  6. In a small bowl, beat 1 cup whipping cream until stiff peaks form. Combine 8 oz. cream cheese, 1/3 – 1/2 cup granulated sugar, 1 tsp. pure vanilla, and 1/8 tsp. salt. Beat until smooth. Fold in whipped cream to taste.