Carrot Cake with Fig Walnut & Cognac Jam

The carrot cake recipe, based on carrots, apples and cinnamon: delicious with our jam Fig Walnut & Cognac 

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Carrot Cake  with Fig Walnut & Cognac Jam


3 large eggs
185 g oil
350 g grated carrots (homemade)
200 g applesauce pieces (homemade)
2 large handfuls of walnuts and pecans, shelled and coarsely chopped
280 g flour
250 g white sugar
1 teaspoon of baking yeast
1 teaspoon baking soda
1 pinch of salt
1 teaspoon natural vanilla extract
2 teaspoons of cinnamon
1 jar of detox jam


Preheat the oven to 180°C. 

Wash, peel and prepare the grated carrots and apples in compote (pieces will do). 

Lightly toast the walnuts and peaches in the oven, making sure they don't burn. Normally a few minutes are enough. 

In a bowl, mix the eggs and sugar until the mixture whitens.

While continuing to mix, add the oil little by little. 

Add the carrots and applesauce. Mix again. 

In another bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt.

Sift the dry ingredients mixture and add it to the dough. 

Add the coarsely chopped nuts. Mix well. 

Butter the pan and pour the mixture into it. 

Bake for 25-30 minutes in the oven at 180°C.

For tasting, cut out generous slices and accompany them with our delicious Fig Walnut and Cognac. The snack is ready!

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