Carrot Gateau

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa

Qty: 1 Gateau (15 cm diameter)


  1. 70g Butter, unsalted
  2. 40g Sugar 1
  3. 40g Cashew nuts or Almond splits lightly toasted
  4. 120g Carrots, peeled & grated
  5. 90g Self raising flour sifted
  6. 2 Egg yolks
  7. 25ml Milk
  8. ¼ tsp.Baking Powder, sifted
  9. ¼ tsp.Cinnamon powder
  10. 1 pinch Mixed Spices
  11. Few drops,Vanilla Essence
  12. 2 Egg whites
  13. 20g Sugar 2
  1. some Icing : (+ Lemon juice with little water )for top glaze
  2. 4 small Marzipan Carrots for décor
  3. 30 gr crushed nuts or cake crumbs or corn flakes for the cake sides


  1. Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour a 9x13 inch cake mold.
  2. In a large bowl, cream butter and sugar 1
  3. Mix nuts with grated carrots and sprinkle with 1/3 of the flour and together with items 6 to 11 add to the creamed mix.
  4. Whip egg whites by adding little by little of sugar 2 until stiff - then fold under Basic Mix
  5. Place into cake ring and bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  6. Coat top with the icing patch on the sides and arrange Mini Carrots and patch with cake crumbs or cornflakes on the side.