Recipe provided by Food & Wine Specialist Ema Koeda.

Chef Koeda: “This healthy cake is loaded with carrots and nuts. It’s great for a snack or even for breakfast!”

Ingredients (makes 8 servings)

A – Yogurt Cream

  • 150 g cream cheese (at room temperature)
  • 100 g plain yogurt
  • Zest of one orange
  • 3 Tbsp. sugar
  • Pinch of salt


  • 190 g flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • 50 g walnuts (finely chopped)
  • 30 g each raisins, prunes, figs, or other dried fruit (cut into 1 cm pieces)


  • 200 g carrots
  • 20 g fresh ginger
  • 2 eggs
  • 170 g white sugar
  • 30 g brown sugar
  • Juice of 1 orange (70 cc)
  • 80 cc olive oil


  1. Mix ingredients for A together in a bowl and place in refrigerator.
  2. Mix ingredients for B together in another bowl.
  3. Grate carrots and ginger in food processor and add to 2.
  4. Clean food processor and blend eggs, white sugar, and brown sugar for one minute. Gradually blend in orange juice and olive oil, and mix for one minute.
  5. Combine 4 and 2, and bake at 170 degrees Celsius for about 40 minutes. Cool slightly.
  6. Cut cake and serve with chilled yogurt cream.


  1. Adam says:

    It’s really great. I make it once a month.

  2. Siggy says:

    I can´t imagine how this tastes. My experience is that both carrots and ginger are quite sweet when cooked and there´s a lot of sugar on top of it all. But it´s a cake and it´s supposed to be sweet, right?!