Baking, Desserts

Carrot cake

Cooking method:

Ninja Cold Press Juicer JC100
  • Prep Time: 15 mins
  • Cook Time 45 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 0 people

Carrot cake

Tip You can frost the cooled cake. Simply mix 200g soft cream cheese with 80g icing sugar, add some grated lemon zest and spread on the cake.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs

Recipe tags


  • 3 eggs
  • 125g demerara sugar
  • 90ml vegetable oil
  • 200g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried cinnamon
  • Pinch salt
  • All the pulp from one Carrot, Orange & Ginger juice (approx. 300-350 g
  • 50g chopped walnuts

Cooking mode

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  • Step 1

    Preheat oven to 170°C. Line the base and sides of a 20 cm circular cake tin with baking parchment.

  • Step 2

    Place the eggs and sugar in the bowl of an electric mixer. Whisk for 5 minutes or until thick and tripled in volume, then whisk in the oil.

  • Step 3

    Sieve the flour, baking powder, cinnamon and salt in a large bowl. Add the carrot, orange and ginger juice pulp and walnuts, and mix to combine. Pour the mixture into the egg mixture and gently mix until just combined.

  • Step 4

    Spread the batter into prepared cake tin. Bake for 45 minutes, or until cooked when tested with a skewer. Set aside to cool completely.