Carrot cake with sugar kelp

Carrot Cake recipe
The ultimate carrot cake! This recipe produces a moist, fluffy cake with a warming blend of spices. Sugar kelp brings a lovely salty balance to the sweetness, making a truly moreish flavour combination. Many food historians believe that carrot cake originated in the European Middle Ages, when sugar and sweeteners were expensive, and people had to rely on naturally sweet foods like carrots as a substitute. It seems then that the naturally salty kelp is an appropriate addition to this creative little cake! We’ve used the classic cream cheese icing in this recipe, but you could also use coconut cream, or even Greek yoghurt icing for a healthier alternative.
This recipe makes around 12 servings
Cooking time: 1 hour 15 minutes


450g plain flour
2 tbsp baking powder
2 tsp vanilla powder
2 tsp cinnamon
250ml oil
100g caster sugar
150g brown sugar
4 eggs
700g grated carrots
15g of fried sugar kelp, ground
200g walnuts
50g raisins
200g cream cheese
4 tbsp icing sugar
2 tsp vanilla sugar
Handful of walnuts, to garnish


Mix the flour, baking powder, vanilla powder and cinnamon in a bowl.
Beat the eggs and brown sugar in a separate bowl until fluffy.
Heat the oil in a frying pan over a high heat. When hot, and add the kelp. Fry the seaweed until golden brown, then remove from the pan and set aside to cool.
Cut or crush the seaweed into small pieces.
Carefully mix the kelp into the egg and sugar mixture and let it rest for 5 minutes.
Stir together the dry and wet mixtures.
Add the carrots, walnuts and raisins.
Pour the mixture into a lined cake tin and place in the centre of the oven. Bake for about an hour at 180°C. An inserted knife or skewer should come out clean.
While the cake is baking, whip the cream cheese, icing sugar and vanilla sugar until white and fluffy.
Allow the cake to cool completely before spreading the icing mixture on top.
Decorate with the extra walnuts.

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Recipe product

Whole leaf dried winged kelp. Similar to Japanese wakame, winged kelp has a fresh and slightly nutty flavour. We use winged kelp as the base for many of our products due to its versatile nature and well-balanced flavour profile. Simmer the dried winged kelp in hot water for a couple of minutes for a vibrantly green vegetable that will liven up a huge variety of dishes. Garnish your soups and salads with small pieces of rehydrated kelp to enhance flavour, nutrition and texture. Get creative in the kitchen with this delicious ocean vegetable.
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