Carrot cake

30. March 2022BauchgefühlRezepte

Prep time: 20 min

Cook time: 50 min

Serves: approx. 12 pieces

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.

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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 ;)



  • 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


  • 50 g soft butter
  • 100 g cream cheese
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 3 - 4 tbsp powdered sugar



  • 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.


  • 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!

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