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


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.


Decorate the cake with marzipan carrots.

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

46 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!

  2. I am not a big cake lover, but carrot cake is the exception! The marzipan carrots on top are so fun too!! Thanks for sharing with SYC.

  3. Wow. This carrot cake looks delicious. I am not a big cake fan, but carrot cake is my all time favourite. I make one, but mine is much darker in colour. This looks fantastic, I might have to try it this weekend. Yummy

  4. Your cake is absolutely beautiful! I love the subtle colour of the carrots and the fact that it’s all due to natural colouring ( I would have never thought to use tomato puree). It would definitely make a gorgeous Easter centrepiece! #cookblogshare

  5. This is a beautiful Carrot Cake! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
    Miz Helen

  6. Wow not only does this sound wonderful, it is so visually beautiful! Great job and thanks for sharing on To Grandma’s House We Go!

  7. This cake is too cute!! Amazing that in the ’20’s they knew how to bake a moist cake without any gadgets like a Kitchen Aid stand mixer!!

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