Carrot cake

With this carrot cake from you put a festive treat on the table. The Stroopwafels mixed with the dough create a surprising taste combination. Extra fun is decorating the carrot cake with figures, which you can easily cut out of the Stroopwafels. For example, you can make a cheerful cake for Easter. Delicious for Easter brunch.

Recipe by: Tabitha-Maria Scheuer


  • 14 ounces grated carrots, peeled
  • 3.5 ounces ground hazelnuts
  • 7 ounces flour
  • 4 eggs
  • Pinch of salt
  • 7 ounces sugar or sugar substitute
  • 2 tablespoons of lemon juice
  • 1.69 fl ounces oil, neutral
  • 1 teaspoon baking powder
  • 8.8 ounces curd cheese
  • 7 ounces Daelmans Stroopwafels
  • Portions: 8
  • Keywords: Carrot cake, Stroopwafels


  1. First peel and grate the carrots. Then mix together hazelnuts, flour, baking powder and sugar or sugar substitute.
  2. Beat the eggs with a pinch of salt and add lemon juice and oil.
  3. Now add the dry ingredients to the wet ingredients while stirring. Chop 6 ounces of the Stroopwafels and fold them under the dough.
  4. Preheat the oven to 180°C and bake the dough in a ø20cm baking pan for approx. 45 minutes.
  5. Let the cake cool down. Meanwhile mix the curd with sweetener and spread on the cake. Chop the remaining stroopwafels or cut out small rabbits and hearts and decorate the cake.

Times and expectations

Preparation time25
Cooking time45
Total time70
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