Old-Fashioned Carrot Cake With Naturally Colored Marzipan Carrots

Old-Fashioned Carrot Cake

This carrot cake recipe dates back to the 1920s. It’s so delicious, super moist and easy to make. Plus, the old-fashioned carrot cake is naturally dairy-free and gluten-free!

1920s Carrot Cake
Homemade, naturally colored marzipan carrots

Carrot Cake Recipe


Old-Fashioned Carrot Cake
  • 6 eggs
  • 260g (1 1/3 cups) sugar
  • 300g (2 1/4 cups) grated carrots
  • 300g (2 1/2 cups) ground blanched almonds
  • 2 tbsp rum (or kirschwasser)
  • 40g (1/3 cup) potato starch (or cornstarch)
  • 1/2 tsp cinnamon
Easy Lemon Icing
  • 300g (2 1/2 cups) powdered sugar
  • 6 – 7 tbsp fresh lemon juice

Carrot Cake Recipe With Homemade Naturally Colored Marzipan Carrots

Old-Fashioned Carrot Cake

Preheat the oven to 160°C/ 325°F. Line a springform pan with baking paper.

Separate the eggs and beat the egg whites until stiff. In a separate bowl, stir together all ingredients. Fold the carrot-almond mixture into the egg whites. Pour the batter into the springform pan. Bake the carrot cake for 60 minutes or until a skewer comes out clean.

Old-Fashioned Carrot Cake Recipe

Easy Lemon Icing

Stir together powdered sugar and fresh lemon juice and glaze the cake. Using the back of a spoon, push the lemon icing over the edge and let it drip down the sides.

Homemade Naturally Colored Marzipan Carrots


Decorate the cake with marzipan carrots.

Carrot Cake With Homemade Marzipan Carrots
Homemade marzipan carrots with fresh parsley leaves, fennel fronds and kohlrabi leaves

Homemade Carrot Cake From Scratch

This old-fashioned carrot cake is perfect for Easter Sunday! The carrot cake is incredibly moist and fluffy, perfect with the lemony icing and the cute marzipan carrots! By the way, the naturally colored marzipan carrots don’t taste of tomato puree! 😉 Happy Easter! 😀

Carrot Cake - Gluten-Free And Dairy-Free


Old-Fashioned Carrot Cake Recipe

8 thoughts on “Old-Fashioned Carrot Cake With Naturally Colored Marzipan Carrots

  1. What a beautiful cake! I’m fascinated by how you coloured the carrots naturally – it’s so nice not to use artificial colouring! Thank you so much for being a part of the Hearth and Soul Link Party, Lina!

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