My absolute favorite cake lately is this carrot cake. It’s so juicy on the inside and the topping makes it a real taste sensation.
I’ve also substituted pumpkin for carrots when I didn’t have carrots in the house. This also tasted simply delicious.
Especially in the Easter season this cake fits wonderfully.
Carrot cake
Prep time: 20 min
Cook time: 50 min
Serves: approx. 12 pieces
Carrot cake with cream cheese topping
- Prep time: 20 min
- Cook time: 50 min
- Total: 1 h 10 min
- approx. 12 pieces
The juiciest carrot cake you have ever eaten ;)
Ingredients
Dough
- 400 g carrots
- 200 g ground almonds , or hazelnuts
- 200 g flour
- 2 tsp baking powder
- 250 g brown sugar
- 100 ml (3,4 fl.oz.) sunflower oil
- 2 tbsp orange juice, fresh or from the bottle
- 4 eggs
- 2 tsp cinnamon
- some orange peel, grated
- 1 pinch salt
Topping
- 50 g soft butter
- 100 g cream cheese
- 1 tsp lemon juice
- 1 tsp cinnamon
- 3 - 4 tbsp powdered sugar
Instructions
Dough
Preheat oven to 160 °C (320° F) convection oven (180° (356° F) top/bottom heat). Stretch baking paper into a spring-form pan (∅ 26 cm) and grease the sides.
Peel the carrots and grate finely. Mix finely grated carrots with salt, grated orange peel, almonds, flour and baking powder.
Separate eggwhite and egg yolk. Beat egg whites in an extra bowl until whipped and set aside. Mix the egg yolks, sugar, cinnamon, oil and orange juice with a food processor. Add carrot-flour-mixture to egg mixture and mix.
Fold the beaten egg whites into the batter.
Bake the cake in the oven for about 50 minutes. It should not be left in the oven too long or it will not be as juicy.
Let cake cool completely and then remove from springform pan.
Topping
Mix soft butter, cream cheese, powdered sugar, cinnamon and lemon juice with hand mixer. Stir until the mixture becomes soft.
Final steps
Spread carrot cake with the topping and enjoy!