Juicy Carrot Cake with Cream Cheese Frosting
Juicy carrot cake with grated carrots, ground almonds and cinnamon, refined with a creamy cream cheese frosting. A popular classic that tastes especially good at Easter – and all year round.
Source / link: Chefkoch-Video (https://www.chefkoch.de/rezepte/2654951416926884/Karottenkuchen-Rueblikuchen-oder-Moehrenkuchen.html)
Step by step through the recipe
Ingredients
| 4 | Eggs (size M) |
| 250 g | Sugar |
| 250 ml | Oil, neutral (e.g. sunflower or rapeseed oil) |
| 1 TL | Cinnamon powder |
| 375 g | Carrots, ready-grated |
| 200 g | Almonds, ground |
| 250 g | Flour |
| 2 TL | Baking powder |
| etwas | Fat for the tin |
| 300 g | Cream cheese |
| 1 Spritzer | Lemon juice |
| 100 g | Icing sugar |
| 1 Pck. | Vanilla sugar |
Preparation
- 1 Preheat the oven to 180 °C top/bottom heat and grease a 26 cm springform tin.
- 2 For the batter, beat the eggs, sugar, oil and cinnamon with a mixer for a few minutes until a thick, creamy mixture has formed.
- 3 Add the grated carrots and the ground almonds and stir in briefly.
- 4 Mix the flour and baking powder, then stir in as well – only until everything is just combined, so that not too much air escapes.
- 5 Pour the batter into the greased springform tin and smooth the surface.
- 6 Bake in the hot oven at 180 °C top/bottom heat for approx. 40–50 minutes. After about 35 minutes, do the first skewer test: if no liquid batter sticks to the wooden skewer, the cake is done.
- 7 Take the cake out of the oven and let it cool completely in the tin.
- 8 For the frosting, stir the cream cheese and lemon juice smooth with a mixer on a low setting.
- 9 Sprinkle in the icing sugar and vanilla sugar and continue stirring briefly until a smooth cream forms.
- 10 Spread the frosting all around the completely cooled cake using a palette knife.
Notes & tips
Grating the carrots: The more finely the carrots are grated, the finer the cake – but don't grate them to a purée, otherwise it loses too much juice. A coarser grate gives more bite. Variations: Ground hazelnuts or walnuts work well instead of ground almonds; the zest of an organic orange also tastes good instead of cinnamon. Vegan version: Replace 1 egg with 3 tbsp applesauce (so 12 tbsp applesauce for 4 eggs) and use vegan cream cheese for the frosting. Muffins: Divide the batter between muffin cases, baking time approx. 30 minutes. Lemon kick: Stir the zest of an organic lemon into the frosting. Decoration: Little marzipan carrots or toasted, chopped pistachios. Shelf life: 2–3 days in the fridge; without frosting, freezable for 2–3 months. Contains eggs, milk (cream cheese), gluten (flour) and almonds (tree nuts).
Nutrition
estimated per piece- Calories
- 313 kcal
- Protein
- 6 g
- Fat
- 8 g
- Carbs
- 55 g
– = ingredient not in nutrition database (estimate incomplete)
