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carrot cake w/ cream cheese frosting
I just read in a post that we’re messing around w/ the attribute healthy in relation to food... Right: I think too many posts use healthy in their headline - therefore I don’t name it a healthy carrot cake... in face of the carrots! (Besides it’s a rich & moist & scrumptious & luscious affair - which cannot be healthy at all!)
Prep Time45 minutes
Cook Time35 minutes
ingredients:
for the cake:
  • 150 g flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 175 g roughly minced carrots
  • 150 g sugar
  • 1 packet vanilla sugar
  • 3 eggs
  • 100 g sour cream
  • 75 g butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground mace
  • 1/4 tsp ground clove
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
for the frosting:
  • 200 g cream cheese
  • 100 g butter
  • 100 gr icing sugar
  • a pinch of salt
  • zest of an organic lemon
  • 2 tbsp lemon juice
  • 12-16 marzipan carrots - optional
equipment:
  • 25 cm springform
  • electric handheld mixer
  • egg whip
how to:
  • Preheat the oven to 160 degrees C w/ fan.
  • Butter/oil the springform & cover bottom & edges w/ fine breadcrumbs
  • Shred the carrots.
  • Mix flour & baking powder.
  • Combine butter & sugar (incl. vanilla sugar) & salt w/ the handheld mixer.
  • Add eggs.
  • Add spices.
  • Add flour.
  • Add sour cream.
  • Fold in the shredded carrots w/ a tablespoon.
  • Pour the dough in the prepared springform & put it in the preheated oven for about 35-40 min.
  • Make the test w/ the wooden skewer - you know...
  • Let the carrot cake cool down. After about 5 min remove the edge of the springform.
  • When the cake is at room temperature transfer the cake from the bottom of the springform to its final plate.
  • For the frosting mix butter (best at room temperature!), cream cheese, salt, lemon zest, icing sugar & lemon juice - in this order - w/ an egg whip until smooth.
  • Add frosting to the cake.
  • Optional: decorate w/ marzipan carrots.
Notes
Prep Time: It’s the preparation of the cake as well as the frosting.
Cook Time: Add another 5 min in the oven if necessary.
Spices: You may discard some of the spices, however, the basis is always cinnamon.
You may add lemon and/or orange flavor to the carrot cake.
The frosting is rather soft; I recommend to store the cake in the fridge - at least for some hours after assembling.
The cake is fine for 4-5 days; sorry: no experience w/ freezing.